Pumpkin Curry Soup

Pumpkin Curry Soup

🎃🥥 Pumpkin Curry Soup — Cozy Comfort with a Kick

Creamy, spicy, pumpkin‑y perfection in a bowl — this Pumpkin Curry Soup is basically fall wrapped in a blanket with a Netflix subscription.

 

Soup season isn’t just a season — it’s a lifestyle. And when the air turns crisp, the sweaters come out, and the pumpkins start showing up in everything from lattes to candles, you know it’s time to lean in. But let’s be clear: this isn’t your grandma’s pumpkin soup. This is Pumpkin Curry Soup — bold, creamy, a little spicy, and a whole lot of cozy.

It’s the kind of soup that makes you feel like you’ve got your life together, even if you’re eating it in sweatpants while ignoring the laundry pile. It’s rich from the coconut milk, fragrant from the curry paste, and velvety smooth thanks to pumpkin purée. And the toppings? Oh, honey, the toppings are where you get to show off. Pumpkin seeds, Greek yogurt, cilantro, peanuts — it’s like a soup bar for your soul.

Why this recipe is a keeper:

• One pot wonder — minimal dishes, maximum flavor.
• Balanced — creamy, spicy, savory, and just a little sweet.
• Family‑friendly — kids can customize with toppings.
• Budget‑friendly — pantry staples, nothing fancy.
• Meal prep magic — reheats like a dream.

💬 Reader prompt: Are you team “soup is the meal” or team “soup always needs a sidekick”?

Okay, I need to be honest. You would be telling me that I would be eating pumpkin soup , a few years ago, I would of told you that you were crazy! I love, love this recipe!

This easy pumpkin soup takes only one pot to make and has so many different levels of flavors.  From the Thai curry, coconut, and pumpkin seeds. It’s healthy, happens to be gluten and dairy free, and is also ready in 30 minutes flat.

 

 

What Should I Serve with Pumpkin Soup?

•  The ultimate soup side is bread! It can be as simple as a piece of toast to making No Knead Artisan bread.
•  To keep the healthy meal going, pair this soup with a side salad or Oven Roasted Zucchini.
• This fresh salad would be perfect as a side dish Pear Craisin Maple Winter Salad

 

 

 

directions

 

1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and red curry paste, and stir to combine.  Sauté for 2 more minutes, stirring occasionally.
2. Add chicken stock and coconut milk, and stir to combine.
3. Using a hand blender or a traditional blender, puree the soup until smooth. I would recommend pureeing the soup in two batches.  Then return it to the stockpot.
4. Add the pumpkin puree, cumin, ginger, salt, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low.  Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
5. Serve warm, sprinkled generously with your favorite toppings.  Or store in a air tight container and refrigerate up to 3 days, or freeze for up to 3 months.

 

🔢 Calorie Count (Per Serving, Serves 6)

• Calories: ~210
• Protein: 5g
• Carbs: 22g
• Fat: 12g
• Fiber: 5g
• Sugar: 7g

🥕 Nutritional Facts & Fun

• Pumpkin: Vitamin A powerhouse + creamy texture.
• Coconut milk: Healthy fats + silky richness.
• Curry paste: Flavor bomb + metabolism boost.
• Garlic & onion: Immune support + depth.
• Toppings: Texture, crunch, and personality.

💬 Reader prompt: Do you like your soup silky smooth, or do you leave it a little chunky for texture?

 

👩‍🍳 Cooking Tips

• Spice control: Add more curry paste for heat, less for mild.
• Texture trick: Blend longer for ultra‑smooth soup.
• Make ahead: Soup tastes even better the next day.
• Serving suggestion: Pair with naan bread or grilled cheese.
• Freezer friendly: Freeze in portions for easy lunches.

🔄 Recipe Variations

• Thai Twist: Add fish sauce and lime juice.
• Indian Vibes: Stir in garam masala and turmeric.
• Protein Boost: Add shredded chicken or chickpeas.
• Extra Creamy: Swirl in cream cheese or heavy cream.
• Kid‑Friendly: Keep spice mild and top with cheese.

💬 Reader prompt: Which version would your family devour first — Thai, Indian, or extra creamy?

🧒 Kid Tips

• Call it “pumpkin magic soup” to make it sound fun.
• Let kids sprinkle their own toppings.
• Keep spice mild for little taste buds.
• Serve with breadsticks for dipping (because kids love dipping).

🛒 Grocery Hacks

• Pumpkin: Canned purée saves time — just don’t grab pumpkin pie filling by mistake.
• Coconut milk: Full‑fat = creamier soup.
• Curry paste: Red is classic, but green works too.
• Stock: Bouillon cubes are budget‑friendly.
• Toppings: Use what you have — nuts, seeds, herbs, yogurt.

💬 Reader prompt: Do you usually keep curry paste in your pantry, or is this your excuse to finally buy some?

🎯 Reader Challenge

This week, I challenge you to make Pumpkin Curry Soup and serve it in a fun way. Maybe it’s in mugs by the fire, maybe it’s topped with a swirl of yogurt art, maybe it’s part of a fall dinner party. Post your creation with #LouLouGirlsPumpkinGlow so we can all drool together.

🥪 Leftover Remix

• Pumpkin Curry Pasta Sauce: Toss with noodles.
• Pumpkin Curry Rice Bowls: Pour over rice with veggies.
• Pumpkin Curry Quesadillas: Use as a dip with cheese quesadillas.
• Pumpkin Curry Smooth Soup: Blend with extra stock for a lighter version.
• Pumpkin Curry Pizza: Use as a sauce base with mozzarella and spinach.

💬 Reader prompt: Would you rather turn leftovers into pasta sauce or pizza?

💭 Final Thoughts

This Pumpkin Curry Soup is proof that cozy comfort doesn’t have to be complicated. It’s hearty, flavorful, and versatile enough to be a weeknight dinner, a holiday starter, or a “just because” indulgence. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about soup — it’s never just soup. It’s the smell of curry paste sizzling, the joy of pumpkin turning silky, the comfort of knowing you’ve got a dish that’s both playful and nourishing.

And this Pumpkin Curry Soup? It’s a keeper. It’s creamy, it’s spicy, it’s indulgent, it’s fun. It’s the kind of recipe that makes you feel like you’ve turned pantry staples into something restaurant‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over pumpkin‑splattered counters, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add chickpeas? Did you sneak in lime juice? Did you double the curry paste just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Soup Series” next? I’m dreaming up butternut squash soup, Thai coconut soup, and maybe even pizza soup.

Until then, may your pumpkin be silky, your curry bold, your toppings crunchy, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about cooking — they’re about celebrating the little joys that make life delicious.

And if you take nothing else from this post, let it be this: soup isn’t just dinner, it’s a lifestyle. 🎃🥥✨

Did you try Pumpkin Curry Soup?  What did you think? We would love to hear from you. Please leave us a comment below or tag us! @theloulougirls_