Mildly spiced and velvety smooth, this delicious Curried Pumpkin Soup with coconut milk is ideal for using leftover pumpkin. Garnish with homemade toasted pumpkin seeds, a carrot flower, and chives to take this soup to the next level!
Autumn means pumpkins as does Halloween. This easy and healthy Curried Pumpkin Soup came about when I needed to use up the carvings from our annual Halloween pumpkin.
Every year tonnes of pumpkins are thrown away after Halloween which is such a waste and has a detrimental impact on the environment.
If you use an electric tea light in your Jack-o-Lantern you can still use the flesh inside your pumpkin. Plus, it’s much safer for visiting trick-or-treaters!
There’s also no excuse for wasting the pumpkin seeds which you can use as a delicious garnish for this soup.
Check out The Best Roasted Pumpkin Seeds Recipe (boil & roast method) and I defy you not to get hooked on this yummy superfood! See link in list below.
Over the years I’ve discovered that the best curry paste to use in this soup is Tikka Masala.
Together with the coconut milk (made with coconut milk powder), they are a match made in food heaven!
What are the ingredients of Curried Pumpkin Soup?
- Rapeseed oil
- Butter
- Onion
- Pumpkin
- Carrot
- Potato
- Tikka Masala Curry Paste
- Coconut Milk Powder
- Vegetable Stock
- Salt & Pepper
How do you make Curried Pumpkin Soup?
- Melt butter and oil in a large pan and sweat the onions under a lid until softened.
- Stir in the Tikka Masala curry paste and fry for a minute.
- Mix in the chopped pumpkin, carrot, and potato and fry for another 2 minutes.
- Add the vegetable stock, coconut milk, salt & pepper.
- Bring to the boil and then simmer for 30 minutes.
- Blend and serve with a garnish of roasted pumpkin seeds, carrot flowers & chives.
What special diets is Curried Pumpkin Soup suitable for?
- This soup is vegetarian and can be made vegan if you leave out the butter and substitute it with another tablespoon of rapeseed oil.
- It’s also gluten free so suitable for coeliacs.
Can you use roasted pumpkin in place of fresh pumpkin in this soup?
Yes, leftover roasted pumpkin is also great in this soup!
How long will this Pumpkin Curry Soup keep for?
As this soup serves 8 you are bound to have some leftover, it will keep for up to 3 days in the fridge.
Can you freeze Pumpkin Soup?
Yes, you can freeze the pumpkin soup for up to 3 months, just thaw it overnight in the fridge before reheating it.
More recipes to use up leftover pumpkin
Here are some more delicious recipes to use up leftover pumpkin!
- The Best Roasted Pumpkin Seeds Recipe (boil & roast method)
- Pumpkin & Ginger Jam
- Pumpkin Fruit Cake
- How to Cook, Bake or Roast a Pumpkin in 3 Easy Steps
- Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds
- Creamy Butternut Squash and Tomato Soup
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Curried Pumpkin Soup
Ingredients
- 600 g pumpkin roughly chopped
- 1 tablespoon rapeseed oil
- 25 g butter (or another tbsp oil if vegan)
- 2 medium onions finely chopped
- 2 medium potatoes roughly chopped
- 2 carrots roughly chopped
- 1 tbsp Tikka Masala curry paste
- 1 L vegetable stock
- 200 ml coconut milk made with 3 ½ tablespoons coconut milk powder & 200 ml warm water
- Salt & freshly ground pepper
- Garnish (optional)
- carrot slices cut into flower shapes
- chives snipped
- roasted pumpkin seeds
Instructions
- Heat the oil and butter in a large pan over a medium heat and gently cook the onions until softened (under a lid) stirring occasionally. Takes about 10 minutes.
- Stir in the curry paste and fry for 1 minute.
- Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.
- Then add the stock, coconut milk and seasoning.
- Bring to the boil and then simmer under a lid for 30 minutes.
- Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.
Sisley White
This looks so warming and inviting. I still have one pumpkin left over from Halloween. I will have to make this to use it up.
Camilla
Great Sisley, I just made a double batch at the weekend with our last pumpkin:-)
Christina
A lovely, tasty soup that’d be perfect for autumn and winter meals! Can’t wait to try it and thanks in advance for all the tips and advice! Great help!
Camilla
Thank you Christina! I’ll be roasting the last of my pumpkin tomorrow using your tips:-)
Chloe Edges
Looks gorgeous. I don’t have any pumpkin so I’ll have to try it with butternut. The carrot flower is a super cut garnish to. Love it!
Camilla
Thanks Chloe, I have one huge and 2 tiny pumpkins left in my fridge so I will be making more of this soup and roasting more seeds:-)
Choclette
I do love spicy pumpkin whether in a curry or as you’ve done it in spicy soup format. I could so down a bowl of it right now.
Camilla
Thank you Choclette, is is super:-)
Martina Evans
Thank you for sharing this wonderful recipe! This would be great for the winter months.
Maya Russell
Now it’s Autumn this is a lovely recipe for darker, colder days.
Paul Wilson
I think a bit of curry definitely adds depth to soups.
Sheila Shepheard
Made this for a family get together and it was fab.
Camilla
Great, so glad you enjoyed it:-)
Fuss Free Helen
A lovely recipe Camilla. And a important point about costumes and candles.
Camilla
Thanks Helen, it did give me a scare!
Katie Bryson
You can’t beat a lovely bowl of warming pumpkin soup at this time of year – it’s got so chilly this week! I love your curried take too! Great point about the pumpkin lanterns… We keep ours safely tucked up on the windowsill away from little trick or treaters.
Camilla
Thanks Katie:-) First time I’ve given a lecture on health and safety in a post but a necessary one!
Fiver Feeds
I haven’t tried pumpkin soup before, maybe I will now!
Camilla
Oh it’s a must then:-)
Tassia Wilde
Looks divine! Definitely a winter warmer!
Farhana
Mmm, delicious and warm – perfect
Alica
I am going to try this recipe this week 🙂
Camilla
Fab, just the right weather for a warming soup:=)
Mark Whittaker
A beautiful soup . I love the sweetness of the pumpkin and the heat from the curry. Its a beautiful autumn winter warmer
Camilla
Thanks Mark:-)
Allison Grant
I love pumpkin soup but have never tried it curried. This would be great for the winter months.
Kate
Loved this so much, I am making it for tea tonight, just to point out tho that you don’t actually list onions in the ingredients so I guessed at two medium ones. Thought I’d mention that.so you can update .
Camilla
Oh Kate, thank you so much for pointing that out! Will go and find my note book!
Jo of Jo's Kitchen
Gorgeous and delicious looking soup
Camilla
Thank you Jo:-)
Maddy
Delighted to see a recipe that avoids the dreadful waste of nutritious food that’s generally accepted at this time of year. To be honest, pumpkin is rather bland (IMHO) so needs something to give it that oomph and make it palatable. Who knows, maybe one day pumpkin will be viewed in the same way as avocado which I also find bland & needing oomph!
Becca @ Amuse Your Bouche
Can’t beat a classic like pumpkin soup! Love the sound of a touch of curry.
Camilla
Thanks Becca, the curry makes it so warming:-)
Jacqueline Meldrum
I could quite happily dive into that right now for breakfast Camilla, it looks great! Thanks for linking to me 🙂
Camilla
Thanks Jacs, well it would certainly warm you up for the day ahead:-)
Anne Dalzell
I love cooking with pumpkin and butternut squash. I still have some cooked pumpkin in my fridge so might give this a shot at the weekend.
Camilla
Fab, certain to warm you up:-)
Maddy
A VERY important safety message- don’t apologise for reinforcing it.
Camilla
Thank you Maddy:-)
Glamorous Glutton
A very good point about the pumpkins. I always have a real one but with the lid on. The danger had never occurred to me. Great looking soup, I’ll be interested to see what you come up with next year!
Camilla
Thanks, yes the Pumpkin issue was new to me but enough to give me nightmares! I look forward to next year too:-)
Lisa
What a lovely soup. Not only is it pretty to look at, I am smitten with the flavors. Thank you for sharing with NCR.
Camilla
Thank you so much Lisa:-)
Elizabeth
What a lovely soup and a great way to use up pumpkin scraps. Thanks for linking up with the No Waste Food Challenge and for sharing my soup recipe too!
Camilla
Thanks Elizabeth – it’s a great way to use up scraps:-)
Heather Haigh
Beautiful colour, and with this chilly weather I go just go for a bowl of that right now.
Camilla
Thanks Heather, it is like central heating in a bowl:-)
Ursula Hunt
Its great to turn the pumpkin into something edible, I hate waste and this sounds great
Camilla
Thanks Ursula:-)
Niori
This looks lovely and warming – healthy too. Love homemade soups. A nice hot roll would be great with this
Camilla
Yes you can’t beat homemade soup:-)
Paul Wilson
Excellent. Tons of cheap pumpkin around at this time of year, definitely need more nice things like this to use them.
Camilla
Thanks Paul, there seemed to be a pumpkin shortage this year!