Velvety creamy with warm and cozy fall flavors, this Pumpkin Curry Soup is super easy to make and can be done in under 20 minutes. It is naturally gluten-free, vegan, dairy-free and the recipe is very flexible.
Love Soups? Then, here are some more Soup recipes, that will keep you warm in Winters –Instant Pot Cauliflower Soup, Tom Kha Soup, Cream of Mushroom Soup, Chinese Hot and Sour Soup, Tomato Basil Soup, and Thai Pumpkin Noodle Soup.
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About this Recipe
Give me a bowl of delicious warm soup and I am a happy person, especially in Winters. There is a different joy in enjoying a delicious soup sitting in your pyjamas on a cold day. Isn’t it?
Thus, I keep trying my hands on varieties of Soup prepared from seasonal vegetables. And as Pumpkin is one of those ingredients that is freshly available in Winters, this Thai Pumpkin Curry Soup is my go to Soup for weekday meals.
Pumpkin Curry Soup is super easy to make. It is a one pot recipe which is vegan, gluten free, dairy free and comes together in under 20 minutes. The recipe is flexible which means you can adjust it according to your taste palate.
Easy one pot soup which can be done within 20 minutes. Pumpkin and Thai curry paste gives a wonderful sweet, sour and spicy flavor. This is a comforting recipe for any weekday dinner!
The soup gets its flavours from spicy Thai red curry paste, which does all the magic. Red Thai curry paste is a beautiful mix of sweet, sour, and spicy. It adds the heat yet sweetness to the soup, which I am sure most of us look in a yummy soup.
This Pumpkin Coconut Curry Soup is,
- Vegan
- Gluten Free
- Creamy + Rich
- Comforting
- A Winter favourite
Ingredients
Pumpkin – Use my homemade Pumpkin Puree or buy canned, both work fine. If using fresh pumpkin to make the puree, go for sugar pumpkin or pie pumpkin.
Coconut Milk – Coconut Milk renders a nutty flavour to the soup and makes it creamy. You can either make it at home or use a store bought one. In case your coconut milk is too thick, you can add in some water to thin it out.
You can also add yogurt instead of coconut milk, to make it nice and creamy.
Oil – I have used olive oil to prepare the soup, but your can opt for any vegetable oil or butter as well.
Thai Red Curry Paste – This spicy paste adds the most flavour in this soup. You will get it in any super market in the Asian food aisle or even online.
Green Curry Paste or Yellow Curry Paste can be swapped for Red Curry Paste.
Broth – Use vegetable broth to make the base of this soup along with pumpkin puree. If you are planning to make vegetable broth at home, then find the recipe here – Vegetable Stock.
Others – Apart from the above ingredients, we will need Garlic, Red Onion, Ginger, Brown Sugar, Red Chilli Flakes, Salt and Pepper.
Brown sugar adds a slight sweetness in the soup and red chilli flakes adds up the heat. If you want it to be more spicy, you can always add in more red chilli flakes..
How to make Pumpkin Curry Soup?
Heat olive oil in a pan.
Once the oil is hot, add onion and garlic and cook for 5-6 minutes on medium heat.
Add the red curry paste and cook for 2 minutes.
Add pumpkin puree, ½ cup vegetable broth, brown sugar, ginger, red chilli flakes, salt and pepper and cook the soup on medium heat for 4-5 minutes.
Now add the remaining broth and coconut milk and check for salt and pepper once again.
Bring the soup to a boil and switch off the heat immediately once it comes to a boil.
Frequently Asked Questions
To make this soup in the slow cooker, combine all the ingredients in the pot of the cooker. Cover it and let it cook for 6 hours on low until pumpkin is tender. Puree using an immersion blender until smooth.
Adjust the consistency using vegetable broth and bring to boil. Garnish with coconut cream, roasted peanuts or toasted pumpkin seeds, sliced red chilli and cilantro, and savour warm.
Yes, definitely! You can go ahead and add in Chicken, Shrimp, Beef or Tofu, whichever suits your taste.
Pro Tips by Neha
Use green curry paste or yellow curry paste for a taste change.
You can use chicken broth in place of vegetable broth.
Add some peanut butter for a creamier texture.
Blend the soup in a blender if you like it very creamy.
Add more broth if the soup is thick for your liking.
Top the soup with chopped cilantro, red chilli, lime wedges, pepitas, or green onion.
Variations
Indian – You can make an Indian version of it as well by substituting the Thai red curry paste with some Indian curry paste and balance out the heat with yogurt or cream.
With curry powder – You can replace red curry paste with curry powder and make a variation of this soup.
With mushrooms: Add mushroom either sautéed or finely chopped and pureed to make mushroom pumpkin curry soup. You can follow the rest of the steps as given below and you have your soup ready in no time.
With chicken: You can substitute vegetable broth/stock with chicken broth and can add some shredded grilled chicken while serving.
With shrimps: If you want to make this soup with shrimp, follow the same recipe as pumpkin curry soup. Once the soup is done, in a pan, take some olive oil and add the shrimps. Cook for 5-6 mins until shrimps are done. Ladle soup in a bowl and top with shrimps and cilantro.
With Apples: You can also make apple pumpkin soup. You can either sauté the apples along with pumpkin or you can roast both apples and pumpkin in the oven and follow the recipe below and your soup is ready.
With tomatoes: To make tomato pumpkin soup, roast tomatoes in the oven. Preheat the oven to 375°. Cut tomatoes in half and place them on a rimmed metal baking sheet or tray.
Drizzle some olive oil and sprinkle salt. Roast for 30 to 40 mins. Once done, cook as is with pumpkin and blend later or you can also blend and make the puree and add to the pumpkin. Follow the recipe as is below for the rest.
Yogurt or Cream: You can also drizzle some yogurt or cream before serving to make your soup creamier. It will also balance out the heat.
Serving Suggestions
It is a delicious soup that is filling and wholesome on its own, and thus perfect for your dinners.
You can serve it along with some homemade bread or even Garlic bread on the side.
You can also boil some Egg Noodles and add in the soup, it tastes delicious.
An easy whipped up Thai salad also goes well along with this soup.
Roasted Veggies also go great along with it. Try my Roasted Broccoli or Roasted Zucchini.
Storage Suggestions
The best thing about this soup is you can refrigerate it for up to a week and reheat.
Add vegetable stock or broth while reheating to get the desired consistency and serve it warm garnished with some roasted peanuts or toasted pumpkin seeds, red chillies and cilantro.
You can freeze this soup as well. Just avoid adding coconut milk if you are planning to freeze it. Transfer the soup in a freezer safe container and freeze for upto 1 month.
Once ready to serve, thaw it over the counter for a few hours or in a microwave. Heat until it comes to a boil. Add coconut milk and cook for another minute. Serve.
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Recipe Card
Pumpkin Curry Soup Recipe
Ingredients
- 1 tbsp Olive (Oil)
- ½ cup Red Onion (Chopped)
- 1 tsp Garlic (Minced)
- 2 tbsp Thai Red Curry Paste
- 1 and ½ cup Pumpkin Puree
- 1 tsp Ginger (Minced)
- 1 tsp Light Brown Sugar
- 1 tsp Red Chilli Flakes
- Salt & Pepper
- 4 cups Vegetable Broth
- 2 cups Light Coconut Milk
Instructions
- Heat olive oil in a pan.
- Once the oil is hot, add onion and garlic and cook for 5-6 minutes on medium heat.
- Add thai red curry paste and cook for 2 minutes.
- Add pumpkin puree, ½ cup vegetable broth, ginger, brown sugar, red chilli flakes, salt and pepper and cook the soup on medium heat for 4-5 minutes.
- Now add the remaining broth and coconut milk and check for salt and pepper once again.
- Bring the soup to a boil and switch off the heat immediately once it comes to a boil.
- Ladle the soup in the serving bowls and garnish with coconut cream, roasted peanuts, sliced red chilli and cilantro.
- Serve warm.
Did you make this recipe? Let me know!