Pumpkin Curry Soup

My family has roots in Haiti, and we always include squash in stews. Through the years, I’ve discovered that this hearty vegetable serves as a natural thickener and adds rich flavors to dishes. The next time you’re in the mood for a warm bowl of stew, try this pumpkin curry soup—it’s simple, delicious and takes 30 minutes to make.

So what’s the brilliant shortcut? Canned pumpkin is the all-star here. The pantry staple offers a swift and effortless way to skip the steps of washing, peeling, cutting, roasting and blending a squash. It’s the ideal recipe for meal prep or a quick dinner when you’re craving something delicious and comforting but don’t have the time or energy to spend hours at the stove.  

Pumpkin Curry Soup Ingredients

Alejandro Monfort for Taste of Home

• Mushrooms: Mushrooms add umami flavor and tender nibbles to this creamy soup. We suggest buying pre-sliced or chopping them into small pieces for bite-sized texture.
• Onions: Onions enhance the flavor and texture of this pumpkin curry soup. We saute them in this recipe to caramelize and impart sweet notes to the dish.
• Butter: The fat in this recipe helps brown the mushrooms and onions. It also adds rich and comforting flavors to this dish while contributing to the soup’s smooth mouthfeel.
  
• All-purpose flour: Cook the flour until it turns golden brown to avoid any chalky textures in your soup.
• Curry powder: Curry seasoning infuses warm, aromatic and spicy tastes into your soup. This recipe toasts the powder to make its flavors more bold and complex.
• Vegetable broth: We rely on vegetable stock to help smooth out the thick pumpkin curry soup.
• Pumpkin: Instead of spending time preparing, roasting and blending the squash in this recipe, buy a can of pumpkin. (Psst: Here’s how to use up leftover pumpkin puree.)
• Evaporated milk: Evaporated milk offers chowder-like textures and rich flavors to this recipe.
• Honey: Just a spoonful of honey helps boost the sweetness of the soup.
• Nutmeg: Add a dash of nutmeg to infuse slightly sweet and nutty notes to your curried pumpkin soup. 
• Chives: Sprinkle minced chives as a garnish for a burst of color and taste.

Directions

Step 1: Saute the mushrooms and onions

Alejandro Monfort for Taste of Home

Heat a large saucepan over medium heat. Melt the butter, then add the sliced mushrooms and onions and cook until they are tender.

Step 2: Add the flour and curry powder

Alejandro Monfort for Taste of Home

Sprinkle the flour and curry powder in the saucepan. Cook the flour until it turns golden brown, one to two minutes.

Step 3: Add the broth

Alejandro Monfort for Taste of Home

Gradually add the vegetable broth in small increments while stirring, then bring the mixture to a boil, cooking and stirring until thickened, about two minutes.

Step 4: Mix in the remaining ingredients

Alejandro Monfort for Taste of Home

Add the pumpkin, evaporated milk, honey, salt, pepper and nutmeg. Stir well and heat through, cooking until the soup is smooth. Garnish with chives and serve.

Alejandro Monfort for Taste of Home

Pumpkin Curry Soup Variations

• Add a crunchy topping: This pumpkin curry soup is velvety smooth, so for added textural contrast, consider garnishing it with crispy pancetta, buttery croutons or fried garlic.
• Stew in spicy ingredients: For fiery bites, try stewing in Scotch Bonnet pepper. To kick up the heat, finish the soup with a dash of chili crisp. 
• Spritz in lime juice: To cut through the creamy richness of the pumpkin curry soup, add a squeeze of lime juice after cooking to bring out bright flavors.

How to Store Pumpkin Curry Soup

First, allow your soup to cool to room temperature. Then, divide it into smaller portions and store it in airtight containers. Refrigerate the leftovers for three to four days.

Can you make this recipe for pumpkin curry soup ahead of time?

Consider preparing a batch of pumpkin curry soup in advance to get a head start on dinner. That way, you can reheat the soup when you’re ready to dig in. If you plan to enjoy it later in the week, store it in the refrigerator for three to four days and easily warm it up for a quick and delicious meal.

Can you freeze this pumpkin curry soup recipe?

We love this recipe because, yes, you can freeze it, for two to three months. Consider storing the pumpkin curry soup in large silicone ice trays to simplify the reheating process. That way, you can easily pop out the cubes and melt them in a saucepan when it’s time to eat.

How long does pumpkin curry soup last?

You can keep pumpkin curry soup in the refrigerator for three to four days, or in the freezer for two to three months. To ensure the freshest taste, do not exceed these storage times.

How do you reheat pumpkin curry soup?

When reheating pumpkin curry soup, you have a couple of options. You can use a saucepan on the stove over medium heat, bringing it to a gentle boil before removing it. Alternatively, microwave it in a bowl for a few minutes until warm. If the soup has thickened too much, add a few splashes of vegetable broth to adjust the texture.

Pumpkin Curry Soup Tips

What type of curry powder do you recommend for this recipe?

There are many varieties of curry powder found in different cultures. Some have spicier notes, while others are more earthy. We suggest using the curry powder you have in your pantry. You can also visit a spice shop to sample a few and decide which fits your taste preferences.

Can you cook this pumpkin curry soup in a Crockpot?

You can make an excellent pumpkin curry soup using a slow cooker. Simply follow the recipe instructions, and once it’s ready, remember to switch the slow cooker to the keep-warm setting to avoid overcooking the soup.

Can you make a vegan version of this pumpkin curry soup?

This pumpkin curry soup lends itself well to plant-based swaps. Switch the evaporated milk for almond, coconut or oat milk. Instead of honey, drizzle in some agave. As for the butter, replace it with a vegan one or extra-virgin olive oil.