If you love curry and are looking for an easy pumpkin soup recipe, this is the one. This Curried Pumpkin Soup uses real pumpkin (not pumpkin from a can) as well as delicata squash, apples and fennel for a creamy pumpkin soup that’s as smooth as velvet. Even people who don’t like pumpkin will rave. This healthy pumpkin soup is also vegetarian for Meatless Mondays.
Creamy Pumpkin Soup That Everyone Likes
Shhhh. Don’t tell Scott. No really, don’t. Remember last week when I mentioned that he doesn’t like pumpkin? Well… I was at Trader Joe’s and they had a whole display of these adorable little sugar pumpkins. I’ve never actually made one before and I thought – why not? When I got home, I remembered why not. Scott doesn’t like pumpkin!
My shoulders slumped. “That was stupid!”
Then my brain went into 4-year-old Lisa mode. “How can I get away with this?” Obviously, there couldn’t be a pumpkin sitting on the counter when he got home. So I had to get to work — fast!
That’s when I thought SOUP! He loves a butternut squash soup. And really – sugar pumpkin isn’t that far removed from a butternut squash. They’re practically kissing cousins, right? Or at least neighbors. Ok, they went to the same high school.
Ingredients For Curried Pumpkin Soup
- Sugar Pumpkin
- Delicata Squash
- Olive Oil
- Cumin Powder
- Curry Powder
- Vegetable Stock
- Maple Syrup
This easy pumpkin soup comes together pretty quickly. It’s just a matter of sautéing the vegetables, adding the aromatics and simmering with a bit of broth. Since it’s nothing but vegetables, you can count this as a healthy pumpkin soup too, though I do like a swirl of cream or dollop of sour cream to garnish the curried pumpkin soup just before serving. That’s optional though — and I’ve got a few other ideas on healthy garnishes.
What makes this creamy pumpkin soup so good is the spice blend. Cumin and curry powder lend a robustness to the mix that’s really delicious.
When To Add Spices
Add the spices and bundle of thyme to the vegetables after they’ve been sautéed and are slightly softened. Heat the spices through until they’re warm and fragrant. Don’t add the in the vegetable stock until you can smell the aromas of the spices, otherwise the flavor won’t develop fully.
You can use canned stock or my easy homemade scraps vegetable stock recipe) and let it simmer until the vegetables are soft.
At this point the house is going to start smelling really good. Then it’s just a matter of blending the curried pumpkin soup.
Tips On Blending Hot Soups
- Add roughly equal parts vegetable and broth to the blender.
- Only fill the blender about halfway.
- Put the lid on the blender tightly and cover the lid with a dish towel to catch anything that might spurt out. Hold the lid and dish towel with one hand while running the blender, so there’s no accidents.
- Keep in mind that hot liquids expand and that’s why you should only blend in small batches.
When Scott walked in the door, the house was filled with a warm hearty, curry aroma and his first reaction was, “What smells so good?” LOL… I thought he’d never know… but then halfway through his second bowl, I confessed that it was a pumpkin soup. He didn’t seem to mind. He reiterated, however, that he wouldn’t eat pumpkin pie, “so don’t even think about it!”
You May Also Like These Creamy Fall Soups:
- Ham Bone Split Pea Soup
- Fennel and Leek Soup with Mushrooms
- Cream of Tomato Soup with Orzo
- Best Butternut Squash Soup Recipe
- Curried Carrot and Parsnip Soup
- Apple Butternut Bisque
- Thai-Style Squash Soup
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Curried Pumpkin Soup
- 1 sugar pumpkin about 4 pounds
- 1 delicata squash
- 1 apple granny smith, honey crisp and gala are good for this, peeled, seeded chopped
- 1 bulb fennel chopped
- 1/2 large yellow onion peeled and chopped
- 3 carrots peeled and diced
- 4-5 sprigs thyme tied together with kitchen string
- 4 tablespoons olive oil divided
- 1 teaspoon cumin powder
- 1 tablespoon curry powder
- 8 cups vegetable broth
- 1/4 cup maple syrup
- 1 orange juiced
- salt and pepper to taste
- drizzle of walnut or hazelnut oil
- fresh cilantro leaves
- shaved coconut
- drizzle of maple syrup
- oyster crackers
- Preheat the oven to 400 degrees. Lay a piece of parchment paper on a large baking sheet.
- Cut the pumpkin in half, vertically and scoop out the seeds. Cut the squash in half lengthwise and scoop out the seeds. Rub the cut sides of pumpkin and squash with two tablespoons of the olive oil. Place the pumpkin and squash cut side down onto the baking sheet. Roast for 30 minutes. Remove the squash (it should be tender by now) and let it cool. Continue roasting the pumpkin for another 20-30 minutes, until flesh is tender. Let cool to room temperature.
- Meanwhile, in a large dutch oven or stock pot over medium heat, add the remaining two tablespoons of olive oil. Add the chopped apple, fennel, onion, carrot and thyme. Sprinkle with a pinch or two of salt. Cook 4-5 minutes until vegetables are slightly softened. Add the cumin and curry powder, stir and cook an additional minute until the vegetables are fragrant with spices. Add 4 cups vegetable broth and simmer for about 10-15 minutes.
- Scoop the flesh from the squash and pumpkin and add it to the broth. Add remaining 4 cups of broth and maple syrup and simmer for 15 minutes. Remove from heat.
- Working in batches, ladle the broth and vegetables into a blender. Fit the lid tightly on the blender and place a dish towel over the lid (that's just in case -- to catch any soup that decides to escape -- it's happened to me before!) Puree the soup until creamy and smooth. Pour into a large pot or bowl and continue to blend the remaining soup. Stir in the juice. Season with salt and pepper to taste.
- Heat to serve.
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