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, this spicy pumpkin soup is perfect to pair it with a crisp salad and some crusty bread for a light lunch or dinner.
Spicy Pumpkin 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!
Remember to print the recipe card at the end of the post, it has all of the tips for this amazing spicy pumpkin soup!
- MUSHROOMS | Even if you are a mushroom disliker (like me) you will only get amazing umami flavor from using them, so I high encourage you to do so!
- FLOUR | As a slight thickener, you do not need much, may also substitute with Gluten Free All-Purpose Flour
- CURRY POWDER | Curry and pumpkin go hand in hand, it makes a lovely spicy pumpkin soup!
- BROTH | Veggie broth is typical, but if not vegetarian then increase the protein using chicken broth.
- PUMPKIN PIE FILLING | See notes for swapping out for pure pumpkin
- EVAPORATED MILK | I’ve provided options to make this dairy free as well!
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 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.
Gluten-Free Pumpkin Soup
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.
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.
Chicken broth may easily be substituted, just remember it will not be vegetarian any longer.
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.
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.
Next add your pumpkin pie mix or pumpkin puree!
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!
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.
How to Toast Pumpkin (Pepita) Seeds
To toast your own pumpkin seeds, heat a pan to medium-high heat, toss in your raw 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…
…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.
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!
This spicy pumpkin soup will last well in the fridge for up to one week in an airtight container. May be frozen up to 3 months, however; when reheating it might curdle slightly. Don’t worry it’s not spoiled, visit this post to fix curdled soup.
Instead of pumpkin pie mix use the following, the quantities are in the printable recipe card below:
- Cinnamon, nutmeg and ginger
- Brown Sugar
- Pure Pumpkin Puree
DAIRY FREE OPTION
- 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 for spicy pumpkin soup, give these other comfort foods a try!
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Creamy Pumpkin Curry Soup
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- 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)
FOR THE SOUP
- 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.
- Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.
- Reduce heat to medium and gradually pour in vegetable broth, stirring to blend.
- Bring mixture to boil, then stir for 2 minutes or until mixture is thickened.
- Add the pumpkin pie mix, evaporated milk, salt and pepper, stir to blend.
- Bring up to just about a simmer.
- Ladle into bowls and garnish with a little swirl of greek yogurt or sour cream and top with toasted pumpkin seeds.
TOASTING PUMPKIN SEEDS
- 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.
- 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!
- 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*
- ½ Teaspoon Nutmeg*
- ½ Teaspoon Ground Ginger*
- 1 tablespoon brown sugar (optional)
- 2 15 Ounce Cans Pumpkin Puree