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Creamy Pumpkin Curry Soup

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This recipe for Pumpkin Curry Soup is inviting, delicious and sooooo easy to make. A creamy, vegetarian soup, filled with mushrooms, broth, pumpkin and spices; bursting with autumn flavors to warm you on a chilly fall day.

Autumn’s ultimate chilly day soup! Pair it with a crisp salad and some crusty bread for a light lunch or dinner.

If you are a soup lover you might enjoy these reader favorites; Potato Leek Soup, Broccoli Cheese Panera Copycat Soup, Italian Wedding Soup and Bacon Beef Minestrone Soup.


I discovered the recipe in a cookbook that I picked up on a trip to Jackson Hole, called Jackson Hole Cooks, it’s filled with great recipes. It appears to be out of print, which is a shame as there are fabulous recipes throughout, I looked and you can still purchase second hand on Amazon. I’ve tweaked it to fit my tastes and textures!


I meet with a group of women who get together and scrapbook once a month, we’re all digital scrapbookers who scrap on Mac’s; I had the great pleasure of hosting this past week and made this delicious soup for our lunch, paired it with a salad and roasted pumpkin seeds. Mmmm, good!

A bowl of creamy orange pumpkin soup garnished with pumpkin seeds and sour cream on a wooden board with a linen napkin and spoon resting beside the bowl.

This makes a lot, so use a larger stock pot than I did (I used a 4 qt pot), it was almost overflowing by the time I added all of my ingredients. I bet you could easily halve this recipe, but, what the heck, make the whole thing and surprise a neighbor or coworker with lunch the next day!

How to Make Creamy Pumpkin Curry Soup

Start by melting butter over medium-high heat, then reduce temperature slightly, add chopped onions and mushrooms,* stirring frequently, sauté until tender, about 5 minutes. I’m actually not a mushroom fan, it’s a texture thing, but I really do like the flavor of mushrooms, so if they are ground up in a recipe, I’m just fine!

TIP* I bought pre-sliced ‘shrooms, but feel free to slice and clean ’em yourself if you prefer.

Tossing in sliced fresh mushrooms into butter and onions in a saucepan for sauteing.

Can I Make This Recipe Gluten Free?

YES! Swap out the all purpose flour with subbing regular flour for GF All-Purpose flour! Measure the flour and curry powder; the curry isn’t very strong, so if you like it stronger, feel free to increase the amount.

Toss in your all-purpose flour* and curry powder into onion/mushroom mixture and stir until well blended and golden brown.

Flour and curry powder added to sauted mushrooms and onions in saucepan.

Reduce heat to medium and gradually pour in your vegetable broth, while stirring. 1 carton is 4 cups (32 oz), the recipe calls for 6 cups, so either use another ½ carton or they do sell 4 packs of 8 oz single serving containers of veggie broth. If you are okay with it not being vegetarian, you can always use chicken broth for the additional 2 cups.


TIP | If you use half of another carton, pour leftovers into 2-8 oz plasticware “cups” and freeze for future recipes. Run warm, to hot water over the bottom of the frozen broth (keep your hand or lid under) until the frozen broth slides out, then simply add to your favorite soup or stew.

Pouring Pacific vegetable broth into saucepan with wooden spoon and mushrooms and onions.

Stir well to blend. Bring mixture to a boil, then stir for 2 minutes until mixture has thickened slightly.

For a creamier soup, once mixture has thickened, use an immersion blender (I have one similar to this one) and blend until smooth. Or place a couple cups in a blender at a time and blend until smooth, carefully return to the pot.

Immersion blender in pot of soup blending until smooth the veggies and broth.

Next add your pumpkin pie mix or pumpkin puree!

Adding pumpkin pie mix to blended soup with wooden spoon on side of saucepan.

Then add evaporated milk. I bet this would be delicious with coconut milk too! Also on my try list, then it would be dairy free too!

Pouring in evaporated milk into saucepan with pumpkin soup. Wooden spoon on side.

Add your sea salt and pepper and heat through. Ladle into cups or bowls and garnish with toasted pumpkin seeds (see below) and a tiny swirl of creme fraiche, sour cream or greek yogurt, if desired.

Easy Toasted Pumpkin (Pepita) Seeds

To toast your own pumpkin seeds, heat a pan to medium-high heat, toss in your raw pumpkin seeds.

Pouring pumpkin seeds in to fry pan from plastic bag of Pumpkin Seeds

Shake the seeds around while they heat, the heat will release the oils in the seeds. Some will actually plump slightly and pop…

Close up image of toasted pumpkin seeds in fry pan.

…keep shaking the pan around so that they don’t burn and they toast evenly.

As you hear them “snap, crackle and pop” you know they are close to done, sprinkle with a little sea salt toss, toss around, remove from heat.

Hand adding a pinch of salt to toasted pumpkin seeds in fry pan.

Sprinkle a tablespoon or so onto the top of the warm soup. Use the toasted pumpkin seeds warm or cold, or eat by the handful, they are yummy warm from the pan!

Close up of toasted pumpkin seeds in a small white ramekin with mini silver spoon sitting on marble.


Sub Pumpkin Pie Mix for the following

  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Ground Ginger
  • 1 tablespoon brown sugar (optional)
  • 2 15 Ounce Cans Pumpkin Puree


  • swap equal amounts of high fat coconut cream or coconut milk for the evaporated milk

Let me know if you make tweaks and how it tastes!!

If you enjoyed this recipe, give these other comfort foods a try!

Coconut Curry Chicken  Cauliflower Soup or Maple Pumpkin Scones


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Yield: 12 servings

Creamy Pumpkin Curry Soup

Creamy, simple, curry Pumpkin Soup is the perfect fall soup! Easy to make with no special pantry ingredients. #pumpkinsoup #thefreshcooky #curry #soup

A creamy vegetarian soup, filled with mushrooms, broth, pumpkin and spices; bursting with autumn flavors to warm you on a chilly fall day. Easily adapted to be gluten free!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • ½ lb. fresh mushrooms, cleaned and sliced
  • 1 cup onion, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour or substitute with Gluten Free All-Purpose Flour
  • 1 teaspoon curry powder (more if desired)
  • 6 cups vegetable broth (or chicken broth)
  • 1 28-oz can pumpkin pie filling* See notes for swapping out
  • 2 12-oz cans evaporated milk* see notes for making dairy free
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup pumpkin seeds, toasted and salted (Optional)
  • Garnish with creme fraiche, sour cream or plain greek yogurt (Optional)



  1. In a large stockpot, melt butter over medium high heat. Add chopped onions, sliced mushrooms and sauté, stirring frequently until tender and soft, about 5 minutes.
  2. Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.
  3. Reduce heat to medium and gradually pour in vegetable broth, stirring to blend.
  4. Bring mixture to boil, then stir for 2 minutes or until mixture is thickened.
  5. Add the pumpkin pie mix, evaporated milk, salt and pepper, stir to blend.
  6. Bring up to just about a simmer.
  7. Ladle into bowls and garnish with a little swirl of greek yogurt or sour cream and top with toasted pumpkin seeds.


  1. Heat a heavy pan on medium-high heat, toss in about ¼ - ½ cup of raw pumpkin seeds. Swirl pan around, tossing the seeds to and fro. The heat will release the oils and the seeds will start to snap, pop and crackle, not necessarily in that order. Keep swirling and toss the seeds in the pan so they don't burn.
  2. Once they start popping, throw in a couple pinches of sea salt and toss some more. Remove and cool slightly before serving, use as garnish on top of soup, about a tablespoon per bowl. Throw them in hot and hear them sizzle!
  3. Cooled, these are wonderful as a snack or in your favorite salad.


Using real pumpkin puree instead of Pumpkin Pie Mix, swap out the following:

  • 1 Teaspoon Cinnamon*
  • 1/2 Teaspoon Nutmeg*
  • 1/2 Teaspoon Ground Ginger*
  • 1 tablespoon brown sugar (optional)
  • 2 15 Ounce Cans Pumpkin Puree

*or sub 1 ½ teaspoons pumpkin pie spice mix instead.

Dairy Free

Swap out equal amounts of coconut cream or coconut milk

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 562Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 1510mgCarbohydrates: 78gFiber: 14gSugar: 18gProtein: 18g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

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Friday 6th of October 2017

This pumpkin soup looks incredible!

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Tuesday 10th of October 2017

It's is, absolutely, give it a try and let me know what you think!

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