Curried Pumpkin Soup

Posted by on Oct 28, 2013 | 18 comments

Curried Pumpkin Soup

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I think I might serve this curried pumpkin soup on Halloween night after all that hard work of trick or treating.

And probably also on bonfire night.

Not only that, but I have managed to convince my American friend to serve this up for Thanksgiving Day. Oh and guess who has been invited along for that? OK, so I am shameless in my ‘eating as much pumpkin as I can’ ploys.

Luckily we live near my OH’s aunt and uncle’s kitchen garden. They grow quite an extraordinary  amount of pumpkins and squashes. Their kitchen garden was established to feed about 24 people almost exactly 200 years ago.  And they have kept it going, so that the garden is still as productive as it always was. That means they have plenty of spare vegetables. So I never run out of pumpkins. Ever.

Curried pumpkin soup

This pumpkin soup can work with a whole different combination of spices – and I have tried them all. This particular combination has curry powder, ginger and coconut milk. It makes it rather warming and, fragrant and creamy all at the same time which is exactly what you need for chilly days or nights.

Just try it.

 This is the third recipe in my pantry staple spotlight on pumpkin. Please do check the others out.

Pumpkin pie spice.

Pumpkin pie smoothie.

Pumpkin Pancakes.

4.0 from 1 reviews
Curried Pumpkin Soup
Cook time
Total time
A warming curried pumpkin soup perfect for autumn / fall.
Recipe type: Appetiser
Serves: 4
  • 1 tbsp olive oil
  • 2 onions peeled and chopped
  • 1 tbsp minced ginger
  • 2 garlic cloves minced
  • 1.5 tbsp curry powder
  • 800g of peeled, deseeded chopped pumpkin
  • 2 large tomatoes chopped
  • 750ml (3 cups) vegetable stock
  • Chilli flakes to taste
  • Salt
  • Ground black pepper
  • 240ml (1 cup) coconut milk
  1. Heat soup pot with the olive oil and fry the onions for about 5 mins till soft.
  2. Add in the ginger, garlic, curry powder and pumpkin and stir for 1 min until flavours develop.
  3. Add in the tomatoes, stock, chilli, salt and pepper and bring to the boil.
  4. Reduce the heat and simmer for about 10 minutes until the pumpkin is soft.
  5. Switch off heat and allow the soup to cool and then puree with hand blender.
  6. Then add in coconut milk, mix well and adjust the seasoning.
  7. Warm soup thoroughly and garnish with coconut milk or chilli flakes before serving.


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  1. Mmm. This looks great, warming and perfect for bonfire night. GG

    • Hey GG- what are you having for bornfire night.

  2. Ppppplease can I come and visit OH’s kitchen garden, it sounds historically & gastronomically heavenly! At the very least I think we deffo need to see pics of it ~ pretty please 😉
    Janie x
    PS great soup!

    • They would totally love to give you a tour.

  3. This sounds really good!

  4. How awesome that you have access to all those veggies and pumpkins! That garden sounds amazing. This soup is perfect for chilly fall nights :)

    • Yeap I love hanging out in the garden and then leaving with a large basket of veggies.

  5. This sounds perfect and yummy for a cold winter’s day.

  6. Any time I see a pumpkin soup with curry, I immediately start to feel warm inside :) And I love the use of coconut milk for this one – that sounds so good! Hope you have a warm and wonderful Halloween…

    • Right back at you Javelin Warrior.

  7. Wow! This sounds amazing. I love anything pumpkin and anything curry!

    • You have come to the right recipe then….

  8. That looks really delicious…and yummy!!
    I’m not really into soups though since weather here in Florida is still hot.

    Visiting from #SITSSHAREFEST

    Keep it Touched,

    • KG, you should try the pumpkin smoothie…

  9. Great, thanks for sharing! :)
    I came here through SITS girls and I liked your PB page

    • Thanks for stopping by Wendy.


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