Pumpkin Curry Soup

This easy Pumpkin Curry Soup is creamy, comforting, and full of warm, savory flavor. Made with canned pumpkin puree, curry powder, and evaporated milk, this simple pumpkin soup recipe comes together in just 30 minutes! It’s the perfect way to enjoy pumpkin season beyond the usual pies and sweet treats.

Whether you’re looking for a cozy fall lunch, a quick dinner on a chilly autumn evening, or a delicious starter for Thanksgiving or Friendsgiving, this creamy pumpkin soup is sure to hit the spot.

This recipe has been on my website since the fall of 2016. A decade later, I am getting around to updating the photos and the tips to make sure that this easy, creamy soup recipe comes out perfectly each and every time you make it! It makes a lovely standalone meal or starter for a holiday meal. Everyone loves it!

Why You’ll Love This Pumpkin Curry Soup

• Quick and easy: With just 5 minutes of prep and 15 minutes of cooking time, this soup is ready in 20 minutes.
• Simple pantry ingredients: Canned pumpkin, chicken stock, evaporated milk, and a handful of seasonings make this an easy recipe to pull together.
• Creamy without heavy cream: Evaporated milk gives the soup a smooth, creamy finish without needing heavy whipping cream.
• Warm, savory flavor: Curry powder adds a wonderful blend of spices that pairs beautifully with the natural sweetness of pumpkin.
• Perfect for fall entertaining: Serve small bowls as a first course for Thanksgiving or Friendsgiving, or enjoy a big bowl with crusty bread for an easy autumn meal.

Ingredients in Pumpkin Curry Soup

You don’t need fresh pumpkins or a long list of ingredients to make this flavorful soup. In fact, most of what you need may already be in your pantry!

• Butter: Used to sauté the onions and garlic, adding richness and flavor to the soup.
• Onion: Chopped onion creates a savory base that balances the natural sweetness of pumpkin.
• Garlic: Adds another layer of flavor and pairs wonderfully with the curry spices.
• Curry Powder: The star seasoning! Curry powder is a blend of spices that adds warmth and depth without necessarily making the soup spicy. The flavor and heat level will vary depending on the blend you use.
• Salt and Black Pepper: Simple seasonings that bring all the flavors together.
• Chicken Stock: Creates the soup’s base and helps give it the right consistency. Vegetable stock can be substituted if you prefer.
• Pumpkin Puree: One 15-ounce can of 100% pure pumpkin makes this recipe incredibly easy. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• Evaporated Milk: Gives the soup its creamy texture and a little extra richness without using heavy cream.

You’ll find the exact ingredient amounts in the printable recipe card below.

How to Make Pumpkin Curry Soup

This easy pumpkin soup recipe comes together in one pot with just a few simple steps.

Sauté the aromatics. Melt the butter in a large soup pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent.

Add the seasonings. Stir in the curry powder, salt, and black pepper. Cook for about one minute, stirring to release the flavors of the spices.

Add the pumpkin and stock. Pour in the chicken stock and stir in the pumpkin puree until combined. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Make it creamy. Stir in the evaporated milk until incorporated.

Blend until smooth. Use an immersion blender to blend the soup until smooth and creamy.

Serve and enjoy! Ladle the hot soup into bowls and serve with your favorite bread or toppings.

How to Store and Reheat Pumpkin Curry Soup

This soup is a great option for meal prep or getting a head start on your holiday cooking.

• Refrigerator: Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
• Freezer: Freeze cooled soup in freezer-safe containers for up to 2–3 months for best quality. Leave a little room for expansion. Because this soup contains evaporated milk, the texture may change slightly after freezing.
• Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. If it seems too thick, add a splash of chicken stock or water. If the texture separates slightly, whisk or blend it until smooth again.

Make-Ahead Tip: If you’re serving this soup for Thanksgiving or Friendsgiving, prepare it a day or two ahead and refrigerate it. Reheat gently before serving so you have one less thing to worry about on the big day!

Love it? Pin it!

If you can’t wait to try this recipe for Easy Pumpkin Curry Soup, make sure you can find it! Pin the recipe to your favorite Pinterest recipe board before you go!

Tips for the Best Pumpkin Curry Soup

This simple pumpkin soup doesn’t require much fuss, but a few little tricks can make all the difference.

• Don’t skip cooking the curry powder. Stirring the spices into the warm butter and aromatics for a minute helps release their flavors before adding the liquid.
• Use pure pumpkin puree. Canned pumpkin makes this recipe quick and convenient. Pumpkin pie filling contains added sugar and spices and won’t give you the savory flavor you’re looking for.
• Adjust the curry to your taste. Curry powders vary in strength and heat. Start with the amount listed in the recipe, then taste and adjust if needed.
• Use an immersion blender. It’s an easy way to make the soup smooth right in the pot. If using a countertop blender, work in small batches, allow the soup to cool slightly, and follow your blender’s instructions for hot liquids.
• Adjust the consistency. If your soup is thicker than you prefer, stir in a little additional stock until it’s just right.
• Dress it up! A sprinkle of fresh herbs, toasted pumpkin seeds, or a swirl of cream can make a simple bowl of soup look extra special.

Best Pumpkin Curry Soup Tip: Give the curry powder a minute to cook with the butter, onion, and garlic before adding the stock. This simple step helps bring out the warm, aromatic flavors that make this soup so delicious!

Pumpkin Curry Soup FAQs

• Is pumpkin curry soup spicy? Not necessarily! Curry powder adds warm, savory flavor, but the heat level depends on the blend you use. Choose a mild curry powder if you prefer a soup without much heat.
• Can I make this pumpkin soup vegetarian? Yes! Simply substitute vegetable stock for the chicken stock. The recipe already contains no meat, although it does include dairy.
• Can I make pumpkin curry soup vegan? You can try using vegetable stock, plant-based butter, and a dairy-free alternative to evaporated milk. Coconut milk is one option, although it will change the flavor and texture. This variation has not been tested with the original recipe.
• Can I use fresh pumpkin instead of canned? Yes, cooked and pureed pumpkin can be used in place of canned pumpkin. You’ll need approximately 1¾ cups of pumpkin puree. Homemade puree may contain more moisture, so you may need to adjust the amount of stock.
• Can I substitute coconut milk for evaporated milk? Full-fat canned coconut milk is a possible substitute if you prefer a dairy-free option. It will add a coconut flavor and may change the consistency of the soup. This substitution has not been tested.
• Can I make this soup ahead of time? Absolutely! This soup can be prepared in advance, refrigerated, and gently reheated when you’re ready to serve it. That makes it especially convenient for fall gatherings and holiday meals.

What to Serve with Pumpkin Curry Soup

One of my favorite things about a warm bowl of soup is having something delicious to serve alongside it. This creamy pumpkin soup pairs especially well with homemade breads, sandwiches, and simple salads.

For a cozy fall lunch or dinner, serve it with a slice of my No Knead Crusty Dutch Oven Bread, or one of my Brown Butter Dinner Rolls or Homemade Buttermilk Biscuits are perfect for soaking up every last spoonful.

Speaking of the holidays, consider serving Pumpkin Curry Soup in small bowls or soup cups as a first course before your Thanksgiving or Friendsgiving feast. It’s a wonderful way to bring seasonal pumpkin flavor to the table without adding another sweet dish to the menu.

More Pumpkin Recipes to Try

If you’re anything like me, pumpkin season means finding as many delicious ways to use pumpkin as possible! And while I love this savory pumpkin soup, there’s always room for a little something sweet.

Here are a few more pumpkin favorites from my kitchen:

• Pumpkin Spice Bars: A delicious fall treat filled with warm pumpkin spice flavor.
• Cinderella Cake: A beautiful pumpkin Bundt cake topped with cream cheese frosting.
• Pumpkin White Russian: (pictured above) A fun, festive cocktail for pumpkin lovers.
• Homemade Pumpkin Butter: Perfect for slathering, dipping and dunking.

Find all of my pumpkin recipes here.

And if you’re planning your holiday menu, be sure to explore my other Thanksgiving recipes for everything from homemade breads and savory side dishes to desserts that will have everyone asking for seconds.

Whether you’re making this Pumpkin Curry Soup for a quick weeknight dinner, enjoying it on a chilly autumn afternoon, or serving it as a starter for Thanksgiving or Friendsgiving, it’s a simple way to celebrate pumpkin season.

With just a handful of ingredients and 30 minutes, you can have a warm, creamy bowl of homemade soup ready to enjoy.

If you make this recipe, I’d love to hear what you think! Please leave a comment and a five-star rating below. Your feedback means so much and helps other readers find recipes they’ll love, too!

This recipe was originally posted on October 30, 2016. It has been updated to improve user experience and reshared on October 26, 2026.