Curry Pumpkin Soup

Ah, fall, a perfect time for spiced pumpkin soup! This soup comes together quickly and has warm notes of ginger, curry, cumin, coriander and black pepper. Great flavor additives that enhance, not detract from, the pumpkin.

This recipe is a big improvement over a soup we released in 2006. I was never completely satisfied with this soup. This nails it. If you liked the original, you’ll love the new and improved version! (By the way, you can still find the original here at the Internet Archive.

How to choose the best pumpkin for cooking

As the fall foliage begins to change color, an abundance of pumpkins appear in the produce aisle and at our farmers markets. But what is the best type of pumpkin for cooking? You should use small and round sugar squash (sometimes called pie or sweet squash). You can also substitute this recipe for kobocha squash, Long Island cheese squash, or even butternut squash.

Look for pristine pumpkins that are heavy for their size. The stem should be wilted and intact (showing it’s ripened on the vine) and the skin should be free of bruises and hard all around.

Whole squashes can be stored in a cool, dry place for weeks before cooking.

How to choose fresh ginger

We sometimes call ginger a root, but it’s actually a rhizome. It’s sold for a pound in the produce section, usually near the garlic and onions. Look for ginger with firm, thin skin. It shouldn’t appear dried out, stringy, or have any soft spots. When you bring it up to your nose, it should smell spicy.

Here are some tips for storing fresh ginger.

Cooking pumpkin: Our tips and tricks!

Be sure to line your pan with aluminum foil or parchment before baking your pumpkins for easy cleaning.
Save the seeds to make Roasted Pumpkin Seeds!
Prick the squash with a fork to check if it’s done. A fork should easily go through the soft, cooked meat.
Cool the squash completely before scooping out the flesh.
Freeze it in 1- or 2-cup portions in Ziptiop freezer-safe bags for easy use later.
Do you have too much pumpkin left over? Try one of our pumpkin recipes!

Swaps and Substitutions

If you don’t have fresh ginger on hand, you can use dried ginger powder instead.
For convenience, use canned pumpkin instead of fresh. Just make sure you’re using 100% pure squash and not pumpkin pie squash, which is pre-seasoned.
This recipe also works with other fall squash, like butternut squash or even kobocha squash puree.
If you don’t like curry powder or any of the other spices, you can substitute other spices you like or just leave them out.
For a dairy-free option, replace the cream and yogurt with coconut cream (which is thicker than coconut milk, but coconut milk works well too).
For a vegetarian recipe, use vegetable broth instead of chicken broth.

Reserve and reheat pumpkin soup

It is best to store this soup after pureeing before adding the cream. Stop at this point and cool the soup to room temperature. You can then store the soup in the fridge for 3 to 5 days or in the freezer for about 3 months.

It is best to let the pumpkin soup thaw overnight in the refrigerator before reheating. But if you haven’t planned ahead, you can microwave the soup in two-minute bursts. Break the soup into slush, making sure it’s runny enough. Then reheat the soup by gently reheating in a heavy-bottomed saucepan over low heat, stirring occasionally, until piping hot. Stir in the whipped cream at the end just before serving.

More fall-inspired soups and stews to try!

Creamy pumpkin soup with smoked paprika
Potato-Leek Soup
Creamy kabocha pumpkin stew
Pressure Cooker Butternut Squash Soup
Creamy sweet potato soup

preparation time
15 minutes

cooking time
30 minutes

total time
45 minutes

portions
4
up to 6 servings

To make pumpkin puree, cut a sugar squash in half, scrape out the seeds and strings, and place face-side down on a aluminum foil-lined baking pan. Bake at 350°F until tender, about 45 minutes to an hour. Let cool, then scoop out the flesh. Puree in a food processor. Freeze anything you don’t use for future use.

1 tablespoon unsalted butter
1 1/2 cups rough chopped yellow onion
2 cloves (about 2 teaspoons) Garlic, chopped
2 teaspoon fresh ginger, chopped
1 1/2 teaspoon curry powder
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
Small prize Cinammon
1 teaspoon kosher salt, plus more to taste
4 cups low sodium chicken broth or vegetable broth
2 bay leaves
2 (15-ounce) cans 100% pumpkin or 3 1/2 cups self-made pumpkin puree (see recipe notes)
1 Cup water
3 tablespoon heavy cream
1/8 teaspoon black pepper
Yogurt, Per garnish
toasted Pumpkin seed, Per garnish

blender

Sweat onions, garlic, ginger and spices:

Melt butter in a large (5 to 6 quart) heavy-bottomed saucepan over medium-high heat. Add the onions and sauté until tender, about 5 to 6 minutes.

Add the chopped garlic and ginger and cook for another minute.

Add curry powder, cumin, coriander, cinnamon and salt. Cook for another 2 minutes.
Add broth, bay leaves and pumpkin puree:

Add chicken broth, bay leaves, pumpkin puree, and water. Stir to combine. If the soup is too thick for your liking, add more broth or water to thin it to a desired consistency.

Increase the heat to high and bring to a boil. After cooking, reduce the heat to low. Cover and simmer for 10 to 15 minutes.
Puree soup:

Turn off the heat and carefully remove the bay leaves. Use an immersion blender to puree the soup.
Stir in cream:

Stir in the cream just before serving. Add black pepper and adjust spices to taste. Add more salt if necessary.

Portion into bowls to serve. Drizzle with natural yoghurt diluted with a little water. Sprinkle with toasted pumpkin seeds.

Serve hot, warm or at room temperature.

nutritional information (per serving)
167	calories
6g	Fat
23g	carbohydrates
7g	protein