A fragrant twist on an autumn classic
Pumpkin soup is as much a part of autumn as wool scarves and wet pavements, but when laced with curry spices and finished with a swirl of coconut cream it becomes something even more satisfying. The natural sweetness of pumpkin blends seamlessly with warming spice, while the coconut adds a gentle richness that lingers long after the last spoonful.
I first started making this version after a friend handed me a lopsided pumpkin left over from Halloween. Instead of carving, I roasted it, spiced it, and the result was so good I’ve made it every year since. It has the same velvety feel as my chestnut and mushroom soup but with brighter, more playful flavours.
This soup also works beautifully for gatherings, as it looks striking with its creamy swirl and tastes as though it took far longer than it really does. It’s the sort of recipe I like to include in my autumn and winter soup collection, because it strikes the balance between hearty and lively.
If you’re partial to roasted vegetable soups, you might also enjoy my roasted cauliflower and garlic soup, which has a different flavour profile but the same depth that comes from oven caramelisation. For something more rustic, the Tuscan white bean soup is another reliable staple.
Ingredients for curried pumpkin soup
- 1.2 kg pumpkin, peeled, deseeded, and cubed
- 2 medium carrots, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 2 tbsp olive oil
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- 1.2 litres vegetable stock
- 200 ml coconut cream (plus extra for swirling)
- Juice of 1 lime
- Fresh coriander to garnish
- Sea salt and black pepper to taste
Ingredient notes
Pumpkin is the obvious star, but don’t worry if you can’t find the classic orange variety. Crown prince, kabocha, or butternut squash all work just as well, each adding subtle differences in sweetness and texture.
The curry powder sets the tone, and it’s worth choosing a good-quality blend rather than something dusty from the back of the cupboard. Coconut cream, not milk, gives the soup its lush finish. If you can only find coconut milk, reduce it slightly to intensify the richness.
Instructions
Preheat the oven to 200°C (fan 180°C). Spread pumpkin and carrots on a roasting tray, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes until soft and caramelised at the edges.
In a large pot, sauté onion, garlic, and ginger in a splash of oil until fragrant, about 5 minutes. Stir in curry powder, cumin, and turmeric, cooking for 2 minutes to release their aroma. Add roasted pumpkin and carrots, then pour in the stock. Simmer for 15 minutes, then blend until smooth. Stir in coconut cream and lime juice, adjust seasoning, and serve with an extra swirl of coconut cream and fresh coriander on top.
Cooking techniques explained
Roasting the pumpkin first intensifies its natural sweetness and prevents the soup from tasting watery. If you prefer a lighter flavour, you can simmer the pumpkin raw, but you’ll miss that caramelised depth.
Adding spices directly to the pot before liquid is essential. This brief toasting step blooms the spices, enhancing their fragrance and preventing any chalky texture later in the soup.
What to serve with curried pumpkin soup
This soup pairs wonderfully with naan or flatbread brushed with garlic butter, which helps soak up the creamy broth. A side of pickled vegetables adds a sharp contrast that balances the richness. For a dinner-party starter, I like to drizzle the soup with extra coconut cream in a loose spiral, scatter over coriander, and add toasted pumpkin seeds. It looks as good as it tastes and sets a welcoming tone.
Wine and beer pairings
A Gewürztraminer makes a brilliant companion here, its floral, slightly spicy notes echoing the curry flavours. A dry Riesling also works, its acidity balancing the coconut cream and brightening the dish. For beer, a pale ale with citrus notes highlights the spices, while a creamy stout makes an interesting contrast, adding roasted depth against the soup’s sweetness.
Frequently asked questions
Can I use canned pumpkin instead of fresh?
Yes, though the flavour will be milder. Fresh pumpkin develops caramel notes in the oven that canned versions can’t quite match. If you want another recipe that benefits from roasting, try my roasted cauliflower and garlic soup.
Is this soup vegan?
It is, as long as you stick with vegetable stock and coconut cream. For more vegan-friendly ideas, take a look at my Tuscan white bean soup.
Can I make it spicier?
Absolutely. Add fresh chilli, chilli powder, or extra curry powder to adjust the heat to your liking.
Can I freeze curried pumpkin soup?
Yes, it freezes beautifully. Cool completely, portion into containers, and freeze for up to 3 months. Add the coconut swirl just before serving rather than before freezing.
Tips for success with curried pumpkin soup
Roast the pumpkin until it develops golden edges — that’s where the flavour lives. If it looks pale, give it another 10 minutes. It’s better to wait than to end up with a flat-tasting soup. Taste carefully after adding lime juice. A squeeze can lift the flavours, but too much will overpower the gentle sweetness of the pumpkin. Add gradually until it’s just right.
Recipe variations
Swap the curry powder for Thai red curry paste and finish with Thai basil for a completely different take. It adds fragrance and heat without losing the pumpkin’s natural sweetness. For a more filling version, stir in cooked red lentils or chickpeas. They add body and make the soup a satisfying meal in its own right.
Storage and reheating curried pumpkin soup
Keep in the fridge for up to 4 days in an airtight container. Reheat gently on the hob, stirring to prevent splitting. The soup also freezes well for up to 3 months. Always swirl in extra coconut cream just before serving for the freshest look.
Curried Pumpkin Soup with Coconut Cream Swirl
Ingredients
- 1.2 kg Pumpkin peeled, deseeded and cubed
- 2 Carrots peeled and diced
- 1 Onion large, chopped
- 3 cloves Garlic minced
- 1 piece Fresh Ginger thumb size, grated
- 2 tbsp Olive oil
- 2 tsp Curry powder
- 1 tsp Ground cumin
- ½ tsp Turmeric
- 1.2 l Vegetable stock
- 200 ml Coconut cream plus extra for swirling
- 1 Lime juiced
- 1 tbsp Fresh coriander chopped, for garnish
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Spread pumpkin and carrots on a roasting tray, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes until soft and caramelised at the edges.
- In a large pot, sauté onion, garlic, and ginger in a splash of oil until fragrant, about 5 minutes. Stir in curry powder, cumin, and turmeric, cooking for 2 minutes to release their aroma. Add roasted pumpkin and carrots, then pour in the stock. Simmer for 15 minutes, then blend until smooth. Stir in coconut cream and lime juice, adjust seasoning, and serve with an extra swirl of coconut cream and fresh coriander on top.