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Curry Pumpkin Soup

Nov 20, 2025
Curry Pumpkin Soup

Silky, Spiced Comfort in a Bowl

This pumpkin curry soup is the perfect blend of velvety roasted pumpkin and warm, aromatic Thai-inspired curry spices. Coconut milk gives it a rich, creamy body, while freshly ground spices take the flavor to a whole new level. Whether you're serving it as a starter or a cozy main, this soup is bold, nourishing, and deeply satisfying—especially when made with roasted fresh pumpkin.

Ingredients

For the Soup

4 cups | 900g | fresh roasted pumpkin purée
3 cups | 740g | coconut milk (about 2 cans or 25 oz)
2 tablespoons | 10g | Thai curry powder (see below)
Water | as needed, to adjust thickness
Salt | to taste

For the Thai Curry Powder (makes ~6 tablespoons)

3 tablespoons | 18g | whole coriander seed
2 tablespoons | 12g | whole cumin seed
1 tablespoon | 8g | ground turmeric
2 teaspoons | 4g | ground ginger
1 teaspoon | 1g | silk chili (or mild ground chili)
1 teaspoon | 2g | ground white pepper


Instructions

Roast the Pumpkin
Preheat oven to 350°F (175°C). Cut the pumpkin in half, scoop out seeds, and place cut side down on a baking sheet. Roast for 45–60 minutes, or until the flesh is tender. Let cool, then scoop the flesh away from the skin and mash or purée.

Make the Curry Powder
In a dry skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 1–2 minutes. Let cool slightly, then grind with a spice grinder or mortar and pestle. Mix in turmeric, ginger, chili, and white pepper. Store in an airtight container.

Make the Soup
In a large pot, combine the roasted pumpkin purée, coconut milk, and 2 tablespoons of the curry powder. Bring to a gentle simmer over medium heat to infuse the flavors, about 10–15 minutes.

Use an immersion blender to purée the soup directly in the pot until smooth. If the texture is too thick, add water a little at a time to loosen it to your liking.

Taste and season with salt as needed.

Serve hot, optionally garnished with coconut cream, toasted seeds, or fresh herbs.

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