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Easy 30-Minute Pumpkin Curry Soup
5 from 60 votes

Easy 30-Minute Pumpkin Curry Soup

This pumpkin curry soup combines pumpkin puree with chicken broth, coconut milk, and a blend of ground spices for a warmly spiced, creamy soup. The soup is simmered to meld flavors, then finished with full-fat coconut milk for richness. The use of powdered spices simplifies preparation while delivering curry and ginger notes. The texture is smooth and comforting, suitable as an autumn or winter starter or light meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 155 kcal
Course: Soup
Cuisine: Thai

Ingredients

  • 1 quart chicken broth not low sodium
  • 30 ounces pumpkin puree canned
  • 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
  • ½ teaspoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons curry powder
  • ½ teaspoon ground ginger or 1 teaspoon of grated fresh ginger
  • 15 ounces coconut milk full-fat, unsweetened, canned

Instructions

    Cup of Yum
  1. In a large stockpot, whisk the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder, and ground ginger.
  2. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
  3. Shake the coconut milk well. Open it and stir until the milk is creamy and smooth. Uncover the stockpot and whisk in the coconut milk.
  4. Return the soup to a simmer. Cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Serve immediately.

Notes

  • Ground spices are used to simplify preparation without needing to sauté aromatics.
  • Fresh ginger can be substituted for ground ginger for better flavor by grating it directly into the soup.
  • Use full-fat, unsweetened coconut milk for best richness; reduced-fat versions are not recommended.
  • Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently with added water if soup thickens.
  • This soup is not recommended for freezing as texture and flavor degrade.

Nutrition Information

Serving 1cup Calories 155kcal (8%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 9g (45%) Sodium 585mg (24%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 155

% Daily Value*

Serving 1cup
Calories 155kcal 8%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 9g 45%
Sodium 585mg 24%
Fiber 5g 20%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.