This easy roasted pumpkin curry soup brings together tender caramelised pumpkin with gentle heat from curry powder and a touch of ginger. It’s simple cooking at its best, wholesome, satisfying, and just right for cosy dinners or weekend lunches.
For caregivers, simple recipes like this can save time while still bringing a bit of warmth to the table.
Ingredients You’ll Need
For the soup:
- 1 medium pumpkin (about 1.5 kg), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (400 ml) coconut milk
- 750 ml vegetable stock
To serve (optional):
- Fresh coriander leaves
- A dollop of natural yoghurt or coconut cream
- Roasted pumpkin seeds
- Chilli flakes
Step-by-Step Instructions
Roast the pumpkin.
Preheat the oven to 200°C (180°C fan). Toss the cubed pumpkin with olive oil, salt, and pepper, then spread evenly on a lined baking tray. Roast for 25–30 minutes until golden and tender at the edges. The caramelised bits add lovely depth to the soup.
Prepare the base.
In a large pot, warm a little olive oil over medium heat. Add the diced onion and cook until it turns soft and translucent. Stir in the garlic and ginger for a minute, just until fragrant.
Add the spices.
Sprinkle in the curry powder, cumin, coriander, and a pinch of cayenne. Stir for another minute so the spices bloom and release their aroma.
Combine and simmer.
Tip in the roasted pumpkin, coconut milk, and vegetable stock. Stir gently and bring to a light simmer. Let it cook for 15–20 minutes so the flavours come together.
Blend until smooth.
Using a hand blender, blend the soup directly in the pot until smooth and creamy. You can also use a regular blender, just do it in batches and take care with the hot liquid.
Taste and adjust.
Add more salt, pepper, or spice to your liking. The soup should taste balanced, rich from the coconut milk, slightly sweet from the pumpkin, and rounded by the curry spices.
Serve and enjoy.
Ladle into bowls and top with fresh coriander. A swirl of yoghurt or coconut cream makes it extra silky. Sprinkle over roasted pumpkin seeds or a pinch of chilli flakes if you like a little heat. Serve warm with bread or naan for dipping.
Common Mistakes to Avoid
- Skipping the roast: Steamed or boiled pumpkin can work, but roasting first adds depth and natural sweetness.
- Overpowering spice: Start small with curry powder and cayenne. You can always add more later.
- Too thick or too thin: Adjust texture with a little extra stock or coconut milk. It should coat the spoon, not cling to it.
- Forgetting to taste: A quick check before serving ensures it’s perfectly balanced.
You can always fine-tune it at the end; that’s part of the pleasure of cooking.
Time-Saving Ideas
- Use pre-cut pumpkin or frozen chunks to skip peeling and chopping.
- Batch roast items to save on costs. Maximize your oven space, so roast the pumpkin a few days before you need; it keeps well in the fridge.
- Batch-cook and freeze portions for easy lunches.
- Swap fresh ginger for jarred or paste versions when short on time.
- Reheat leftovers with a splash of stock to loosen the texture.
Alternatives & Substitutions
- Pumpkin: Butternut squash or sweet potato work beautifully if that’s what you have.
- Coconut milk: Use cream for extra richness or a lighter dairy-free milk for less fat.
- Stock: Chicken stock adds more body, though vegetable stock keeps it vegetarian.
- Spices: Try garam masala instead of curry powder for a slightly different twist.
- Toppings: Toasted nuts or a drizzle of chilli oil make a nice change.
FAQ
Can I make this soup ahead of time?
Yes, it reheats very well. Store in the fridge for up to three days or freeze for up to two months.
Do I need to peel the pumpkin?
If using eating varieties like butternut, you can leave the skin on when roasting, much easier to peel offf then. It softens nicely.
Can I make it without coconut milk?
Absolutely. Use a mix of milk and cream or even oat milk for a dairy-free option.
What bread goes best with pumpkin soup?
Crusty sourdough or soft naan are perfect for dipping.
Is this soup spicy?
It’s gently spiced, not fiery. Reduce or skip the cayenne for a milder version.
Can I add other vegetables?
Yes, carrots, sweet potatoes, or red peppers blend in beautifully.
How can I thicken my soup if it’s too thin?
Let it simmer uncovered a little longer, or add a small boiled potato and blend again.
When You Make It
This easy roasted pumpkin curry soup brings warmth to the table with little effort. A few good ingredients, slow roasting, and simple spices, that’s all it takes. Serve it on a cool evening, take a moment to pause, and enjoy how comforting homemade food can feel.