Pumpkin Soup is the perfect fall side dish. Made with simple ingredients, this healthy recipe is a must-make this autumn.
We are headed into pumpkin season and I am here for you with all the pumpkin recipes you’ll love this fall. This pumpkin soup is next up, and it is absolutely fantastic. Easy to make, healthy, and delicious: this absolutely belongs on your fall bucket list.
How to Make Pumpkin Soup
This is a brief overview of how this soup comes together. For the full recipe including all ingredients and measurements, please scroll to the recipe card at the bottom of the post.
- Sauté the vegetables. In a large stock pot, melt butter. Add your carrots, garlic, and onion. Then add the seasonings.
- Add the stock. Scrape up the browned bits from the bottom of the pot. Then add the pumpkin and stir.
- Simmer the soup. Bring the soup to a boil, and then reduce it to a simmer and cook for 30 minutes.
- Blend the soup. Transfer to a blender or use a immersion blender to blend it in the pot until it is smooth and creamy. You could also transfer it to a blender.
- Enjoy! Top the soup with homemade croutons and enjoy.
Many creamy soups get their texture from a roux and added dairy, like my Chicken Tortellini Soup. This curried pumpkin soup gets its creamy texture from the pumpkin puree itself. This is amazing because it keeps the soup light and healthy.
In order to make a delicious creamy pumpkin soup, you need to blend it. I find it easiest to use an immersion blender. It comes in handy in so many soup recipes. You can see my recommendation for an immersion blender below. That being said, if this soup is too thick for your immersion blender, it will also work perfectly well in a blender. This soup only makes five cups, so it likely can be blended in one batch.
The base of this soup recipe comes from pumpkin puree, which is different than pumpkin pie filling. Pumpkin puree is made with pumpkin that has been baked and mashed. You can make this pumpkin soup with canned pumpkin puree from the grocery store or make your own.
I share exactly how to make your own and give you three different methods to do it. Make this recipe in the oven, instant pot, or crockpot, and use it to replace store-bought pumpkin in all of your favorite pumpkin recipes.
For this recipe, you will need two cups of pumpkin puree which is about what you would get from a three-pound pumpkin. If you prefer to buy pureed pumpkin, you will need a 15-ounce can.
The simplicity of making croutons at home can’t be overstated, and neither can the difference in flavor. This is such a quick and easy recipe and definitely worth your time. Use them on salads or in soups like this curried pumpkin soup for some extra crunch. For this recipe, I like to replace the garlic with some dried rosemary. It is the most amazing combo for this soup.
This soup is vegetarian, but is not vegan due to the butter. Use vegan butter to make the recipe vegan.
The soup is gluten-free, however, the croutons are not unless you make them with gluten-free bread. This is another great reason to make your own!
Storing and Reheating
Once cooled, store any leftover soup in an airtight container in the refrigerator for up to three days.
To reheat leftovers, remove just the portion you plan on eating. Place in a small saucepan over low heat, stirring until warmed through. Always use your best discretion with leftovers.
This pumpkin curry soup freezes very well. Once cooled, place in an airtight container with room for the soup to expand. It is great to freeze in individual portions to pull out and heat up for lunch. I like freezing these in bags lying flat for easy storage. Store in the freezer for up to three months.
Thaw the soup in the refrigerator and remove it from the container. Heat it in the microwave or a saucepan.
Other Fall Soup Recipes
If you love the coziness of soup in the fall, you will love these other soup recipes:
If you make this pumpkin soup recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
- 2 tablespoons unsalted butter
- 3 medium carrots peeled and diced
- 1 medium yellow onion diced
- 1 garlic clove minced
- 1/2 – 1 tablespoon curry powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/8 teaspoon black pepper
- 3 cups vegetable broth
- 2 cups pumpkin puree (from a 3 pound baking pumpkin or 15 ounce can of pumpkin puree)
- Melt the butter in a large stock pot over medium heat. Add in the carrots, onion, and garlic. Season with the curry powder, salt, ginger, coriander, and pepper.2 tablespoons unsalted butter, 3 medium carrots, 1 medium yellow onion, 1 garlic clove, 1 1/2 teaspoons kosher salt, 1/8 teaspoon black pepper, 1/2 – 1 tablespoon curry powder, 1/2 teaspoon ground coriander
- Sauté the vegetables for 5 to 7 minutes or until the onions are translucent, stirring intermittently.
- Add in the vegetable broth, scraping up the browned bits from the bottom of the pot. Stir in the pumpkin. Bring the soup to a boil, then reduce it to a simmer and cook, covered, for 30 minutes, stirring 2 to 3 times.3 cups vegetable broth, 2 cups pumpkin puree
- Remove the cover. Using an immersion blender, blend the soup until smooth and creamy. Serve, topped with croutons (see recipe in the post), and enjoy.