Creamy Curried Pumpkin Soup Recipe

I know, a curried pumpkin soup recipe wasn’t exactly part of my Grandmother’s holiday recipe collection either. But it should have been. Honest.

I’m hoping to make this a holiday family tradition for the next generation. After a huge holiday feast, I’m always in the mood for something light. For preference, something with lots of vegetable goodness. I also start craving spicy and exotic flavors.

In my mind, this curried pumpkin soup is just right as a post-Thanksgiving menu offering. It features peanut butter and coconut milk to round out the curry. Yummy.

curied pumpkin soup recipe header

I always pair it with a big green salad with apples, raisins, nuts, and dressed with a simple mango-chutney dressing (start with equal parts mango chutney and rice wine vinegar and adjust based on what tastes right).  Trust me, it’s delicious!

Curried Pumpkin Soup Recipe

Curried Pumpkin Soup
Recipe type: soup
Cuisine: indian
Serves: 8
Spicy and exotic flavors that just WORK together to make a satisfying soup. I love this as a follow up to traditional Thanksgiving fare.
  • 2 onions, chopped
  • 2 tbl butter
  • 2 garlic cloves, minced
  • 1 ½ tsp fresh ginger, peeled and minced
  • 2 tsp ground cumin
  • ¼ tsp ground cardamom
  • 2 tsp kosher salt
  • 2 cans solid pack pumpkin (not pie filling)
  • 7 cups water or chicken stock
  • 1 can unsweetened coconut milk (not low fat, 14 ounce can)
  • ½ cup peanut butter
  • ¼ cup olive oil
  • ½ tsp curry powder (I use madras, but go with what you have)
  • 2 tsp brown mustard seeds
  1. Cook onions in butter in bottom of a large soup pot until they are softened. Add the ginger and garlic and cook 2 minutes more.
  2. Add the salt, cumin, cardamom, pumpkin, water or stock, and coconut milk. Simmer for 30 minutes.
  3. Use your immersion blender (or food processor or blender) and process the soup smooth. Use caution with hot liquids. If you are a klutz, let the soup cool and then do this step. (Then reheat the soup.)
  4. Stir the peanut butter and curry powder into the soup. Taste the soup and adjust seasonings (salt, curry powder, tobacco sauce?)
  5. Toast the mustard seeds in the olive oil. Use a small skillet and medium high heat. After about 15 seconds on the heat, the seeds will begin popping - remove from heat and stir.
  6. Serve the soup with garnish of mustard seeds and/or mango chutney.
  7. This makes about 8 servings. The soup freezes well, or you can cut the recipe in half and freeze the remaining coconut milk (use within 30 days).

creamy curried pumpkin soup

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Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

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  1. What I love about this is that it seems traditional (pumpkin!) but also fresh and new! That’s EXACTLY the kind of thing I love!! It’s so pretty to boot!! I’m pinning this (and trying it) immediately!! YUM!!! –Lisa
    The Dose of Reality recently posted..You Know You’re A MILF When…My Profile

    • Exactly! Growing up, my favorite part of Thanksgiving was the turkey enchiladas. I love the traditional foods, but I also love putting a twist on them and doing something totally unexpected.

      I hope you love this soup as much as I do!

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