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Curried Pumpkin Soup

53 Comments

Curried Pumpkin Soup
Curried Pumpkin Soup

Mildly spiced and velvety smooth, this delicious Curried Pumpkin Soup with coconut milk is ideal for using up leftover pumpkin. Garnish with homemade toasted pumpkin seeds, a carrot flower and some chives to take this soup to the next level!

Curried Pumpkin Soup on a board with toast and toasted pumpkin seeds in a bowl.

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 of the environment. So use an electric tea light in your Jack-o-Lantern then you can still use the pumpkin flesh. Plus, it’s much safer for visiting trick or treaters!

Curried Pumpkin Soup in a bowl on a board in front of pumpkins.

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.

Roasted Pumpkin Seeds in a dish with Pumpkins & jack-o-lantern in the background.

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!

Curried Pumpkin Soup Ingredients

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

Step by step shots of how to make vegetarian and gluten free Curried Pumpkin Soup.

How do you make Curried Pumpkin Soup?

  1. Melt butter and oil in large pan and sweat the onions under a lid until softened.
  2. Stir in the Tikka Masala curry paste and fry for a minute.
  3. Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes.
  4. Add the vegetable stock, coconut milk, salt & pepper.
  5. Bring to the boil and then simmer for 30 minutes.
  6. Blend and serve with a garnish of roasted pumpkin seeds, carrot flowers & chives.

Curried Pumpkin Soup in a bowl on a board in front of pumpkins.

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 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!

Close up of Curried Pumpkin Soup with roasted pumpkin seed, chive & carrot flower garnish.

How long will this Pumpkin Curry Soup keep?

As this soup serves 8 you are bound to have some leftover so you can keep it for 3 days in the fridge.

Can you freeze Pumpkin Soup?

Yes, you can freeze the soup for up to 3 months, just thaw overnight in the fridge before reheating.
Curried Pumpkin Soup in a bowl on a board in front of pumpkins.

More 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
  • Pumpkin Kale and Coconut Soup
  • Creamy Butternut Squash and Tomato Soup

I do hope you make my Curried Pumpkin Soup as I’m sure you’ll love it as much as we do. Do share your recreations over on Instagram, Facebook or Twitter just tag @FabFood4All and I’ll see them. Plus I’d love to know what you think about this soup so don’t be shy and tell me down below!

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Curried Pumpkin Soup in a bowl on a board in front of pumpkins.
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Curried Pumpkin Soup

A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.
Course Lunch, Starter
Cuisine British
Keyword curried, pumpkin, soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Camilla Hawkins

Ingredients

  • 600 g pumpkin roughly chopped
  • 1 tbsp 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 ltr vegetable
  • 200 mls coconut milk made with 3 ½ tbsp coconut milk powder & 200mls 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.

Video

Notes

If you don't have pumpkin then you can use butternut squash as an alternative.
Previous Post: « The Best Roasted Pumpkin Seeds Recipe (boil & roast method) + video
Next Post: Apple Meringue with step-by-step video! »

Reader Interactions

Comments

  1. Fiver Feeds

    17/11/2014 at 7:06 pm

    I haven’t tried pumpkin soup before, maybe I will now!

    Reply
    • Camilla

      17/11/2014 at 7:33 pm

      Oh it’s a must then:-)

      Reply
  2. Tassia Wilde

    17/11/2014 at 12:48 pm

    Looks divine! Definitely a winter warmer!

    Reply
  3. Farhana

    17/11/2014 at 6:02 am

    Mmm, delicious and warm – perfect

    Reply
  4. Alica

    16/11/2014 at 3:52 pm

    I am going to try this recipe this week 🙂

    Reply
    • Camilla

      17/11/2014 at 4:51 pm

      Fab, just the right weather for a warming soup:=)

      Reply
  5. Mark Whittaker

    16/11/2014 at 12:01 pm

    A beautiful soup . I love the sweetness of the pumpkin and the heat from the curry. Its a beautiful autumn winter warmer

    Reply
    • Camilla

      16/11/2014 at 3:33 pm

      Thanks Mark:-)

      Reply
  6. Allison Grant

    12/11/2014 at 11:53 pm

    I love pumpkin soup but have never tried it curried. This would be great for the winter months.

    Reply
  7. Kate

    12/11/2014 at 11:44 am

    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 .

    Reply
    • Camilla

      14/11/2014 at 10:53 am

      Oh Kate, thank you so much for pointing that out! Will go and find my note book!

      Reply
  8. Jo of Jo's Kitchen

    11/11/2014 at 12:55 pm

    Gorgeous and delicious looking soup

    Reply
    • Camilla

      11/11/2014 at 11:36 pm

      Thank you Jo:-)

      Reply
  9. Maddy

    10/11/2014 at 3:00 pm

    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!

    Reply
  10. Becca @ Amuse Your Bouche

    09/11/2014 at 10:16 am

    Can’t beat a classic like pumpkin soup! Love the sound of a touch of curry.

    Reply
    • Camilla

      09/11/2014 at 11:38 am

      Thanks Becca, the curry makes it so warming:-)

      Reply
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