This spicy pumpkin soup is served in edible fairytale pumpkin bowls for a fun, show stopping fall meal! With roasted pumpkin puree, Indian-inspired curry flavors, and coconut cream it's the perfect cozy fall soup!
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Why You'll Love This Curried Pumpkin Soup!
- Served in adorable, edible pumpkin soup bowls!
- Homemade roasted pumpkin puree for extra flavor.
- Slightly spicy, curry flavor is delicious for fall!
- Because this soup gets its creaminess from coconut milk, it's naturally vegan and gluten-free!
You might also like this roasted acorn squash soup or this creamy pumpkin risotto!
Ingredient Notes
You just need a handful of ingredients to make this roasted pumpkin soup!
Pumpkin puree - I like to make my own roasted pumpkin puree for this soup, but canned puree works just as well! You could also use butternut squash, acorn squash, etc. Just remember that not all pumpkins are delicious and edible, I used small fairytale pumpkins for this soup and the edible bowls, but the most common variety you'll find are sugar pie pumpkins! Be sure to check out this guide to edible pumpkins for your puree.
Aromatics - A combination of shallot, garlic, and ginger add just the right depth of flavor to this spicy pumpkin soup.
Thai bird chilies - These thai chilies are my favorite way to add a bit of heat to the soup! They pack a major punch so 1-2 is plenty but you can add more if you want! You could also use ½ teaspoon of red pepper flakes instead.
Spices - I use a combination of warming spices like curry powder, cumin, and nutmeg to flavor this curried pumpkin soup!
Coconut oil - You can also substitute butter or a neutral vegetable oil instead.
Coconut cream - For a rich, creamy coconut flavor I like to use coconut cream! But you can also use regular coconut milk for a lighter soup.
Vegetable stock - I always use homemade vegetable stock because that's what I have on hand. But you can also use store-bought vegetable stock or chicken stock!
Honey - This is optional and just adds a touch of sweetness to the soup. Just leave it out if you prefer a fully savory soup!
Pumpkin seeds - You can't have pumpkin soup without topping it with pumpkin seeds!
The complete list of ingredients and amounts is located in the recipe card below.
Variations
- Sweet Curry – Has a mild and slightly sweet flavor. You can probably omit the honey!
- Maharaja Curry Powder – This is my favorite type of curry powder! It has a medium spice level and a ton of flavor!
- Hot Curry Powder – Delicious and spicy! Only use hot curry powder if you want a super spicy pumpkin soup!
When in doubt, I love using mild yellow curry powder and then just adding spice using the chilies! It's up to you!
Edible Pumpkin Soup Bowls
These cute little edible pumpkin bowls are my favorite way to serve this soup! However, they're completely optional!
Be sure to choose medium size pumpkins that naturally sit flat so that you don't have to trim anything off the bottom.
Heat the oven to 400°F and line a baking sheet with parchment paper.
Slice the tops off the pumpkins and carefully remove the seeds, making sure to keep the bottom of the pumpkin intact. Drizzle lightly with olive oil and sprinkle with salt.
You can also roast the tops of the pumpkins if you want but it's not necessary, I just do for show.
Roast for 20-30 minutes until the pumpkin is just tender but still holding its shape.
Remove from the oven and set aside while you make the pumpkin soup.
How to Make Pumpkin Puree
This is optional, but I just love using homemade pumpkin puree in this soup!
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the pumpkins into quarters and scoop out the seeds.
Then drizzle lightly with olive oil, salt, and pepper and place cut side down on the baking sheet.
Roast for 40-60 minutes or until the flesh is completely soft and fork tender.
Remove from the oven and let cool slightly then scoop out the flesh.
You can go ahead and puree the the pumpkin in a blender, or just add to the soup and then puree the soup at the end!
How to Make Pumpkin Soup
Finely dice the shallot, garlic, and thai bird chilies (discard the seeds for a little less heat).
In a large stockpot over medium heat, melt the coconut oil then lightly sauté the shallot, garlic, chilies and ginger for 3-5 minutes or until aromatic.
Add in all the dry spices and let cook for another minute.
Then stir in the pumpkin puree, vegetable stock, and coconut cream. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
If you want an extra creamy soup blend using an immersion blender until smooth. [You can also transfer the soup to a blender if desired! Simply blend in 2-3 small batches.]
Taste and adjust seasonings if needed. Add in the honey if desired!
Ladle the pumpkin curry soup into the edible pumpkin bowls, then top with a drizzle of coconut cream and pumpkin seeds!
Recipe Notes
Too thin or too thick? The consistency will vary based on the water content of your squash, so if the soup is too thick, blend in more vegetable stock, ½ cup at a time, to reach your desired texture. Conversely, homemade pumpkin puree is thicker than the canned alternative, so if you need to thicken the soup a bit you can make a simple cornstarch slurry (1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water, then stirred into simmering soup).
Milder Soup: This soup is about a medium spicy, so if you want a milder soup leave out the Thai chilies! If the soup is still too spicy, add a little more coconut milk.
Spicier Soup: Just add extra chilies and spices to your hearts content!
This soup is pretty filling on its own but feel free to pair it with:
- Crusty bread or crackers
- Grilled cheese
- Fall salad
Recipe FAQ's
The pumpkin bowls are best eaten immediately. But you can store the soup in an airtight container in the fridge for up to 5 days!
Homemade pumpkin puree is thicker than the canned alternative, so if you need to thicken the soup a bit you can make a simple cornstarch slurry (1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water, then stirred into simmering soup).
If you choose edible pumpkins, then yes absolutely! It's the most fun part!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Soup Recipes You Might Like!
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Recipe Card
Spicy Pumpkin Soup
Special Equipment
Ingredients
Pumpkin Soup
- 2 tablespoons coconut oil
- 2 medium shallots, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 Thai bird chilies, optional
- 1 tablespoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne, optional
- 3 cups pumpkin puree
- 2 cups vegetable stock
- 1 (14 oz) can coconut cream, or coconut milk
- 2 tablespoons honey, optional
- salt and pepper, to taste
Garnish
- pumpkin seeds
Instructions
Pumpkin Bowls
- These cute little edible pumpkin bowls are my favorite way to serve this soup! However, they're completely optional! Be sure to choose medium size pumpkins that naturally sit flat so that you don't have to trim anything off the bottom.
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the tops off the pumpkins and carefully remove the seeds, making sure to keep the bottom of the pumpkin intact. Drizzle lightly with olive oil and sprinkle with salt.
- You can also roast the tops of the pumpkins if you want but it's not necessary, I just do for show.
- Roast for 20-30 minutes until the pumpkin is just tender but still holding its shape.
- Remove from the oven and set aside while you make the pumpkin soup.
Roasted Pumpkin Puree
- This is optional, but I just love using homemade pumpkin puree in this soup!
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the pumpkins into quarters and scoop out the seeds. Then drizzle lightly with olive oil, salt, and pepper and place cut side down on the baking sheet.
- Roast for 40-60 minutes or until the flesh is completely soft and fork tender.
- Remove from the oven and let cool slightly then scoop out the flesh.
- You can go ahead and puree the the pumpkin in a blender, or just add to the soup and then puree the soup at the end!
Pumpkin Soup
- Finely dice the shallot, garlic, and thai bird chilies (discard the seeds for a little less heat).
- In a large stockpot over medium heat, melt the coconut oil then lightly sauté the shallot, garlic, chilies and ginger for 3-5 minutes or until aromatic.
- Add in all the dry spices (curry powder, cumin, nutmeg, cayenne) and let cook for another minute.
- Then stir in the pumpkin puree, vegetable stock, and coconut cream. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- If you want an extra creamy soup blend using an immersion blender until smooth. [You can also transfer the soup to a blender if desired! Simply blend in 2-3 small batches.]
- Taste and adjust seasonings if needed. Add in the honey if desired!
- Ladle the pumpkin curry soup into the edible pumpkin bowls, then top with a drizzle of coconut cream and pumpkin seeds!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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