Creamy Curry Pumpkin Soup


In honor of fall (my favorite season) and Halloween, I had hoped to post a couple of pumpkin recipes this week.

What would a site named The Scrumptious Pumpkin be without a healthy dose of pumpkin dishes?

So today I’m posting the most velvety rich pumpkin soup.


If you’ve never tried a pumpkin soup, I very highly recommend it and here’s how I would sell it to you. This soup is:

  • creamy, filling, and decadent
  • full of fall flavors
  • lightly sweet with a bit of spice from curry powder (and the slightest hints of cinnamon, ginger, and creamy coconut)


Bonus: this soup happens to be vegan, it packs in a lot of healthy nutrients, and it’s ready in about 30 minutes.

(Scroll down to the bottom of the page for the complete, printable recipe.)


And here’s the inspiration for this pumpkin soup, beautiful Germany.


They’ve got the most amazing towns, built hundreds of years ago during the medieval ages and still looking picture-perfect today.


And a huge number of breathtaking castles, still perfectly preserved for visitors to tour.


I’m not sure I ever had a pumpkin soup until my trip to Germany a few years ago.

I went in early October, and every restaurant there seemed to have pumpkin soup on the menu.

I ordered it several times, loved it every time, and added pumpkin soup to my list of things to try at home.


Here is everything you’ll need to make your pumpkin soup.


Begin by grabbing a clove of garlic and mincing it up.


Next, chop off both ends of one large shallot.

Cut it in half lengthwise, then peel off the skin.


Place one half flat-side-down on the cutting board for stability.

Make thin cuts lengthwise, then run your knife in the other direction, dicing it up.

I love the delicate flavor of the shallot in this pumpkin soup, but half of an onion will also work as a substitute if you don’t have a shallot.


Next, grab a few carrots and thoroughly rinse them.

Then dice them up (no need to peel the carrots in this recipe).


Then grab a large stockpot and add a bit of olive oil.

Heat the oil over medium-high heat, then toss in the garlic, shallot and carrots.

Season with a pinch of salt and pepper.

Cook for a few minutes, until the carrot begins to soften but before the shallot and garlic begin to turn brown.


Next, add some tasty seasonings.

Begin with a key ingredient in this dish, curry powder, for a ton of flavor and a hint of spiciness.

(Find it in the spice aisle at the grocery or just buy it online).

Curry powder is considered a superfood because of the high levels of antioxidants found in the active ingredient, curcumin. Curcumin boosts the immune system and has been shown effective in cancer prevention and fighting off cancer cells.


Also add a few other spices that complement the pumpkin perfectly: cinnamon and ginger.

Then add some brown sugar to make the soup slightly sweet.


Also add the pumpkin purée. I use 100 percent pure pumpkin puree (not a pumpkin pie mix!) to make this an easy soup that can be prepared in about 30 minutes.

If you’d like to use fresh roasted pumpkin, I’d recommend about 2 cups of purée for this recipe.

The pumpkin purée makes this soup extremely nutritious. It’s packed with detoxifying fiber and more than a day’s requirement of Vitamin A (for strong vision and a healthy immune system.)

Stir until the spices are well combined, then add some vegetable broth and bring it to a simmer.

Season to your taste with salt and pepper.

pumpkin soup with coconut cream

Then turn off the heat and stir in some coconut milk to add plenty of rich creaminess to the pumpkin soup.

Optional: you can purée the soup if you’d like (using an immersion hand blender, a food processor, or blender). I actually prefer not to bother – – this saves a step, and I like having the tender carrots to bite into.


This filling pumpkin soup is the perfect comfort food remedy on a dark, chilly evening after a long day.


The richness from the coconut milk and the slight hint of heat from the curry powder will warm you through and through.

The complete, printable recipe for Creamy Curry Pumpkin Soup:

Creamy Curry Pumpkin Soup
Nutrition Information
  • Serving size: 4
  • Calories: 285
  • Fat: 18.2g
  • Saturated fat: 13.3g
  • Trans fat: 0g
  • Carbohydrates: 27.8g
  • Sugar: 16.3g
  • Sodium: 612mg
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg
Recipe type: Healthy Soups, Salads and Sandwiches
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 shallot, diced
  • 2 medium carrots, diced
  • ¼ cup organic brown sugar
  • 2 teaspoons curry powder
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 15 ounces 100 percent pure pumpkin
  • 3 cups organic vegetable broth
  • 1 cup coconut milk
  • Salt and freshly ground black pepper
  1. Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
  2. Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.
  3. Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
  4. Turn off the heat and stir and combine the coconut milk. Serve.
  5. Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.


The Perfect Kitchen Tools for Creamy Curry Pumpkin Soup:


  1. says

    Your photos of Germany are absolutely gorgeous! I went there a number of years ago and absolutely adored the time I spent there! How fun to experience pumpkin soup overseas and then come home to make your own batch! I pretty much love all things pumpkin and curry ever, so the idea of putting the two together is making my mouth water. Delicious, as always, my dear!
    Julia recently posted…Roasted Sweet Potato Quinoa Salad with Maple-Orange DressingMy Profile

  2. pam says

    I made this soup but substituted frozen butternut squash (cooked in microwave) with carrots. Used leeks instead of shallots. It came out more brown than orange, but SO TASTY!

  3. says

    Fantastic recipe. Love the photography. The carrots and the shallots were an inspired touch. Did you use Ceylon Cinnamon or Cassia Cinnamon?

    I was wondering whether what would happen if I take out the quarter cup of brown sugar. I am trying to do healthy recipes without sugar if at all possible.

    • The Scrumptious Pumpkin says

      The recipe will turn out just fine without the brown sugar, BUT adding a sweetener really enhances the natural sweetness of the pumpkin! I’d recommend a substitutions such as agave or 100 percent pure maple syrup to replace the brown sugar :)

  4. Dianne says

    Just made this delicious, nutritious and easy to make soup! I can hardly wait for dinner! Thanks very much for the recipe. This will be a repeat meal over the chilly months of winter.

  5. Teri says

    I was in Germany last September. While in Stuttgart we visited the Kürbis Festival at the Ludwigsburg Flower Gardens. We had the most wonderful pumpkin soup there and I have been searching for a recipe close to that since. Your recipe sounds like you nailed it and I will certainly try it!

    Thank you!


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