Curried Pumpkin Soup in a bowl on a board in front of pumpkins.
5 from 9 votes

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


  • 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


  1. 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.

  2. Stir in the curry paste and fry for 1 minute.

  3. Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.

  4. Then add the stock, coconut milk and seasoning.
  5. Bring to the boil and then simmer under a lid for 30 minutes.
  6. Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.

Recipe Video

Recipe Notes

If you don't have pumpkin then you can use butternut squash as an alternative.