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You are here: Home / Soups / Curried Pumpkin Soup

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. Sisley White

    26/11/2019 at 2:46 pm

    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.

    Reply
    • Camilla

      26/11/2019 at 8:39 pm

      Great Sisley, I just made a double batch at the weekend with our last pumpkin:-)

      Reply
  2. Christina

    16/11/2019 at 5:39 pm

    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!

    Reply
    • Camilla

      16/11/2019 at 10:40 pm

      Thank you Christina! I’ll be roasting the last of my pumpkin tomorrow using your tips:-)

      Reply
  3. Chloe Edges

    16/11/2019 at 3:48 pm

    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!

    Reply
    • Camilla

      16/11/2019 at 4:01 pm

      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:-)

      Reply
  4. Choclette

    14/11/2019 at 6:31 pm

    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.

    Reply
    • Camilla

      14/11/2019 at 7:20 pm

      Thank you Choclette, is is super:-)

      Reply
  5. Martina Evans

    19/11/2015 at 5:56 pm

    Thank you for sharing this wonderful recipe! This would be great for the winter months.

    Reply
  6. Maya Russell

    04/09/2015 at 9:45 am

    Now it’s Autumn this is a lovely recipe for darker, colder days.

    Reply
  7. Paul Wilson

    21/05/2015 at 12:22 am

    I think a bit of curry definitely adds depth to soups.

    Reply
  8. Sheila Shepheard

    05/04/2015 at 5:09 pm

    Made this for a family get together and it was fab.

    Reply
    • Camilla

      06/04/2015 at 5:30 pm

      Great, so glad you enjoyed it:-)

      Reply
  9. Fuss Free Helen

    04/12/2014 at 8:00 pm

    A lovely recipe Camilla. And a important point about costumes and candles.

    Reply
    • Camilla

      05/12/2014 at 12:11 am

      Thanks Helen, it did give me a scare!

      Reply
  10. Katie Bryson

    25/11/2014 at 1:22 pm

    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.

    Reply
    • Camilla

      25/11/2014 at 8:29 pm

      Thanks Katie:-) First time I’ve given a lecture on health and safety in a post but a necessary one!

      Reply
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