Go Back
Curried Pumpkin Soup in a bowl on a board in front of pumpkins.
Print Pin
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 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


  • 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.



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