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A bowl of creamy orange pumpkin soup garnished with chopped herbs and a swirl of cream, served with a slice of toasted bread. Whole pumpkins and a striped napkin are nearby on the table.
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5 from 4 votes

Easy Roasted Pumpkin Curry Soup Recipe

Creamy roasted pumpkin curry soup – a cozy, vegan recipe that’s healthy, flavorful, and perfect for fall comfort food.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: pumpkin
Servings: 8
Calories: 113kcal

Equipment

Ingredients

  • 3 pounds Pumpkin peeled and roughly chopped
  • 1 medium Sweet potato peeled and roughly chopped (about 10 oz/280g) read notes.
  • 4 tablespoons Olive oil divided
  • 1 Onion
  • 1 whole head Garlic
  • 1 tablespoon Ginger Fresh, grated
  • 1 tablespoon Thyme fresh
  • ½ teaspoon Nutmeg
  • 1-2 teaspoon Curry powder optional, for warmth and depth
  • Salt to taste
  • Black pepper to taste
  • 6-8 cups Vegetable stock depending on desired thickness
  • ¾ to 1 cup Coconut milk or heavy cream for a richer finish
  • Fresh coriander cilantro, for garnish
US Customary - Metric

Instructions

  • Roast the vegetables: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Place pumpkin, sweet potato, and onion on a lined baking sheet. Cut the top off the garlic head to expose the cloves, and drizzle generously with olive oil. Drizzle the rest of the vegetables with 2–3 Tbsp olive oil, season with salt and pepper, and roast 40–50 minutes, stirring halfway, until tender and caramelized.
  • Cook aromatics: In a large pot, heat 1 Tbsp olive oil. Add grated ginger and cook 1–2 minutes until fragrant.
  • Simmer: Squeeze roasted garlic from the skins and transfer all roasted vegetables to the pot. Add vegetable stock, thyme, nutmeg, curry powder (if using), salt, and pepper. Simmer gently for 5–10 minutes.
  • Blend: Using an immersion blender (or a regular blender in batches), blend until silky smooth.
  • Finish: Stir in coconut milk (or cream) and cook for 5 minutes. Adjust consistency with extra stock if too thick. Taste and adjust seasoning.
  • Serve: Ladle into bowls and garnish with fresh coriander, toasted bread, or a swirl of cream.

Video

Notes

  • Sweet potato: Sweet potato is optional; replace with 2–3 carrots for extra sweetness, or omit entirely for a pure pumpkin soup.
  • Roasting tip: Roasting the pumpkin is key – it deepens the natural sweetness. Be patient and let it caramelize.
  • Coconut milk vs. cream: Coconut milk gives a dairy-free option with subtle sweetness; heavy cream makes it richer.
  • Spice variations: Try adding cumin, smoked paprika, turmeric, or chili flakes for warmth and depth.
  • Control the consistency: For a thicker, hearty soup use 6 cups (1.5 L) stock; for a thinner soup use 8 cups (2 L) or more, depending on your preference.
  • Curry powder: This is optional, but it adds warmth, earthiness, and a subtle kick that balances the sweetness of the pumpkin. Adjust to taste.
  • Spice variations: Try cumin, smoked paprika, turmeric, or chili flakes for variety.
  • Storage: Store in an airtight container in the fridge for 4–5 days, or freeze up to 2 months. Thaw overnight and re-blend if needed.
  • Toppings: Croutons, pumpkin seeds, crispy bacon, cream swirls, or fresh herbs all add texture and flavor.
  • Serving idea: Pair with crusty bread, grilled cheese, or a light salad for a full meal.

Nutrition

Calories: 113kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 1097mg | Potassium: 709mg | Fiber: 2g | Sugar: 8g | Vitamin A: 18924IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 2mg