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!
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
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!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!