Creamy Pumpkin Curry Soup: Your New Favorite Fall Comfort Food

Pumpkin Curry Soup is a delightful culinary experience that delivers rich, velvety pumpkin flavor perfectly balanced with a bold kick of yellow curry. It’s an exceptionally flavorful dish that remains surprisingly easy to make, requiring just a few staple ingredients and minimal hands-on time. Perfect for chilly evenings or a comforting lunch, this soup quickly earns its place as a seasonal favorite.

Keeping this recipe simple and accessible, we utilize canned pumpkin puree – much like in our beloved Classic Pumpkin Soup and the hearty Pumpkin Black Bean Soup. This ensures consistent flavor and a smooth texture without the hassle of roasting fresh pumpkin.

Author’s Note

Whip Up Flavorful Pumpkin Curry Soup with Just a Few Key Ingredients!

While I might jokingly call this my “five-ingredient” soup, the truth is you probably already have most of the pantry staples like flour, salt, pepper, and perhaps even soy sauce and a touch of sugar. The real stars, the ingredients you might need to grab on your next grocery run, are surprisingly few:

• A can of high-quality pumpkin puree (remember, NOT pumpkin pie filling!)
• A carton of rich chicken broth (or vegetable broth for a vegetarian option)
• A stick of good quality butter
• Your favorite aromatic curry powder
• Creamy half-and-half to achieve that luxurious texture

Chances are, you’ve got most of these essentials stocked in your kitchen! This recipe is designed for maximum flavor with minimal fuss, making it incredibly easy to whip up. The result is a truly flavor-packed bowl of soup that feels both gourmet and homey. For an ultimate comfort meal, pair it with a golden, toasty Grilled Cheese sandwich – perfect for dunking!

Pumpkin Curry Soup Ingredients: The Essentials for Flavor and Creaminess

Crafting the perfect Pumpkin Curry Soup starts with selecting the right ingredients. Each component plays a vital role in building the soup’s signature rich flavor and creamy texture. Here’s a closer look at what you’ll need and why:

• Unsalted Butter: We opt for unsalted butter to give you complete control over the soup’s overall saltiness. It also forms the base of our roux, adding a rich, foundational flavor. If you only have salted butter, simply reduce the amount of added salt later in the recipe.
• All-Purpose Flour: This is the key ingredient for thickening the soup, creating a smooth and luscious consistency when combined with butter to form a roux. Avoid self-rising flour, as it will affect the texture.
• Yellow Curry Powder: The heart of the soup’s distinctive flavor. Use a high-quality yellow curry powder that you know and love. Different brands can have varying spice levels and flavor profiles, so choose one that suits your palate. You can always adjust the amount to make it milder or bolder.
• Chicken Stock or Broth: A good quality stock or broth is essential for a flavorful soup base. Store-bought options work perfectly here. For a vegetarian-friendly version, simply swap chicken stock for a rich vegetable stock or broth.
• Canned Pumpkin Puree: This is where the pumpkin goodness comes from! Ensure you are using pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar, which would significantly alter the soup’s intended flavor profile.
• Half-and-Half: This dairy blend (equal parts whole milk and heavy cream) is crucial for achieving that wonderfully creamy, luxurious texture without being overly heavy. If half-and-half isn’t available, you can easily create your own substitute by combining equal parts whole milk and heavy cream.
• Soy Sauce: Don’t skip this secret weapon! While it might seem unconventional for a pumpkin curry, soy sauce acts as a powerful umami enhancer. It deepens the savory notes and brings out all the other flavors in the soup beautifully without making it taste distinctly like soy. Trust us, it’s delicious! Use regular soy sauce, not a low-sodium variety, for the best effect.
• Light Brown Sugar: A touch of light brown sugar adds a subtle sweetness that perfectly complements the savory and spicy notes of the curry and pumpkin. It helps to round out the flavors and can be scaled up or down according to your preference. You can also use granulated sugar if brown sugar isn’t on hand.
• Salt and Freshly Ground Black Pepper: These fundamental seasonings are vital for balancing and enhancing all the flavors. Adjust to taste throughout the cooking process.

How to Make Pumpkin Curry Soup: A Simple Step-by-Step Guide for Perfect Creaminess

Making this Pumpkin Curry Soup is a straightforward process, even for beginner cooks. Follow these simple steps and expert tips to ensure a velvety smooth, flavor-packed bowl every time. The full recipe card with exact measurements is below, but here’s a breakdown of the key techniques:

1. Start Your Roux: Begin by melting the unsalted butter in a large, heavy-bottomed pot over medium-high heat. Once melted and slightly bubbling, whisk in the flour and yellow curry powder. This creates a flavorful roux, which is essential for thickening the soup. Tip: Keep stirring constantly to prevent lumps from forming and to ensure the flour doesn’t burn. Cook for about a minute until it forms a smooth paste and smells slightly nutty.
2. Gradually Add Broth: This is a crucial step for a silky-smooth soup. Slowly pour in about 1 cup of chicken stock (or vegetable stock), whisking continuously as you add it. The mixture will thicken quickly. Continue to gradually add the remaining stock, a little at a time, whisking vigorously after each addition. Tip: Going slow with the broth ensures the roux fully incorporates and prevents a lumpy soup. Bring the mixture to a gentle boil, then reduce the heat to a simmer, allowing it to slightly thicken.
3. Incorporate Key Flavors: Once your broth mixture is simmering, stir in the canned pumpkin puree, half-and-half, and the optional light brown sugar. Stir until all ingredients are well combined and the soup is a uniform color. Important: Double-check that you’re using pure canned pumpkin and not pumpkin pie filling, as the latter will make your soup overly sweet and spiced.
4. Season and Finish: Let the soup simmer gently for a few minutes, allowing the flavors to meld and the soup to thicken slightly to your desired consistency. Finally, stir in the soy sauce. Tip: The soy sauce won’t make your soup taste distinctly like soy; instead, it acts as a flavor enhancer, bringing out the savory depth of all the other ingredients. Season generously with salt and freshly ground black pepper to taste.
5. Serve and Enjoy: Ladle the hot soup into bowls. For an elegant touch, consider the presentation tip below. My favorite side for this incredibly flavorful soup is warm, crusty bread generously slathered with butter – perfect for soaking up every last drop!

What To Serve With Pumpkin Curry Soup: Perfect Pairings

Pumpkin Curry Soup is hearty enough to be a meal on its own, but it truly shines when paired with complementary sides that add texture, freshness, or an extra layer of flavor. Here are some fantastic serving suggestions to complete your meal:

• Turkey Salad: A light, fresh, and protein-packed turkey salad provides a wonderful contrast to the rich and creamy soup. Its bright flavors will balance the meal beautifully.
• Crusty Bread (like Focaccia or Dinner Rolls): There’s nothing quite like a warm, crusty slice of bread for dipping into creamy soup. Focaccia with its airy texture and savory herbs, or soft dinner rolls, are perfect for soaking up every delicious drop.
• Rice or Quinoa: For a more substantial meal, serve the soup over a bed of fluffy white rice or protein-rich quinoa. These grains will absorb the soup’s incredible flavors, turning it into a truly filling and satisfying dish.
• Naan or Pita Bread: Soft, chewy naan or pita bread are excellent choices for dipping and scooping. Their subtle flavor complements the curry without overpowering it. Warm them slightly before serving for the best experience.
• Caramelized Onions: A spoonful of sweet, deeply caramelized onions on top of your soup adds an incredible depth of flavor and a touch of gourmet elegance.
• Roasted Chickpeas: For a crunchy, protein-rich topping, roasted chickpeas are a fantastic option. Season them with a little extra curry powder for an extra flavor boost.
• Roasted Cauliflower: Caramelized and tender, roasted cauliflower makes a wonderfully flavorful and healthy side dish. Its slightly sweet and nutty notes pair beautifully with the curry.

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5 from 1 vote

Pumpkin Curry Soup

By
Chelsea Lords

Pumpkin Curry Soup is creamy, rich, and packed with bold yellow curry flavor. It’s super easy to whip up with just a few ingredients and minimal effort!

Prep Time:

5 minutes

Cook Time:

20 minutes

Total Time:

25 minutes

Servings:

4 servings

Video

A video guide for making this delicious Pumpkin Curry Soup can be found here (link to external video content if available).

Equipment

• Large pot (Dutch oven or stockpot)
• Whisk

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 tablespoons yellow curry powder
• 1 (32-ounce) carton
  chicken stock or chicken broth, about 4 cups (use vegetable stock for vegetarian)
• 15 ounces pure pumpkin puree (see note 1)
• 1-1/2 cups half-and-half (see note 2)
• 1 tablespoon light brown sugar (or granulated sugar, optional)
• 2 tablespoons soy sauce (see note 3)
• Salt and freshly ground black pepper
• Serving suggestions (see note 4 and list above)

Instructions

• Melt butter in a large pot over medium-high heat. Whisk in flour and curry powder until smooth, then cook for 1 minute, stirring constantly, to form a fragrant roux.
• Gradually whisk in 1 cup of chicken stock, ensuring a smooth consistency. Slowly add the remaining stock while continuing to whisk. Bring the soup to a boil, then reduce the heat to a gentle simmer.
• Stir in the pumpkin puree, half-and-half, and sugar (if using). Simmer for 5-7 minutes, stirring occasionally, until the soup is warmed through and slightly thickened. Stir in the soy sauce and season with salt and pepper to taste.
• Ladle the finished soup into bowls. For an added touch of elegance, see note 5 for presentation ideas. Optionally, sprinkle roasted pepitas on top for a delightful crunch. Serve immediately with hearty buttered bread or other desired sides.

Recipe Notes

Note 1: It is crucial to use pure canned pumpkin puree, not the sweetened pumpkin pie filling. The pie filling has added sugars and spices that will alter the soup’s savory profile significantly.
Note 2: Half-and-half is a dairy product found near milk and cream in most grocery stores. It’s an equal mix of whole milk and heavy cream, providing richness without being too heavy. If you cannot find half-and-half, you can easily substitute by combining 3/4 cup of whole milk with 3/4 cup of heavy cream for 1.5 cups total.
Note 3: The addition of soy sauce serves as a powerful umami booster, enhancing all the savory flavors in the soup. It will not make your soup taste like soy sauce. For best results, use regular soy sauce, not low-sodium versions, as the salt content is important here.
Note 4: Optional serving suggestions to elevate your soup include a dash more salt and pepper, a sprinkle of crunchy roasted and salted pepitas, or serving alongside warm, hearty buttered bread or a grilled cheese sandwich.
Note 5: For an attractive presentation, gently drizzle a small amount of half-and-half over the top of each serving of soup. To achieve a beautiful swirl, hold a spoon just above the soup and slowly pour the half-and-half over it, allowing it to gently disperse. You can also make a design with a toothpick.
Storage: Allow the Pumpkin Curry Soup to cool completely before transferring to an airtight container. It can be stored in the fridge for up to five days. For longer preservation, freeze in a freezer-safe container for up to three months. When ready to enjoy, thaw if frozen, then reheat gently on the stovetop over low heat, or in the microwave, stirring until warmed through.

Nutrition Information (Approximate)

Serving: 1serving | Calories: 315kcal | Carbohydrates: 23g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 1405mg | Potassium: 603mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9755IU | Vitamin C: 11mg | Calcium: 152mg | Iron: 3mg

Nutrition information is automatically calculated and is an approximation. Values may vary based on specific ingredients and brands used.

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