Warm yourself from the inside out with creamy pumpkin curry soup. This easy soup recipe is made with canned pumpkin and rich curry spices, ready in just 20 minutes!

Recipe Overview

Why you’ll love it: This pumpkin soup is so creamy and delicious. It tastes like a splurge but is surprisingly good for you.

How long it takes: 20 minutes
Equipment you’ll need: large saucepan or soup pan, immersion blender
Servings: 5

Two bowls of pumpkin curry soup with pepitas.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Creamy Pumpkin Curry Soup

With fall in full swing and winter around the corner, it’s officially soup season! Hot on the heels of my crockpot pumpkin soup, this curried pumpkin soup is delicious, creamy, and satisfying. And, because you start with a can of pumpkin, it’s super simple to make. Every spoonful is filled with rich pumpkin wrapped in curry spices. It’s the perfect recipe to hunker down with in colder weather.

Why You’ll Love This Curried Pumpkin Soup Recipe

  • Creamy, without the cream. Creamy soups are often loaded with heavy cream. However, this soup gets its creaminess from light and protein-rich Greek yogurt.
  • Easy to make. The base of this soup is canned pumpkin, and it really couldn’t be easier to make. Canned pumpkin is so handy; I keep a can or two in my pantry year-round specifically for soups and stews.
  • Full of curried flavor. This pumpkin soup is incredibly rich, bursting with the bright, warm curry flavors of coriander, turmeric, cumin, fennel, ginger, and garlic, and more.
Overhead view of soup in soup bowls garnished with pepitas, with more pepitas scattered next to the bowls.

Ingredients You’ll Need

Let’s go over some of the key ingredients you’ll need to make this pumpkin curry soup. You’ll find the printable recipe card below, with full instructions, measurements, and nutrition information.

  • Canned Pumpkin: You’ll need a 15 oz. can of pumpkin purée. It’s 100% pure pumpkin. Don’t buy canned pumpkin pie filling by mistake because that has added sugar and spices that won’t work well in your soup.
  • Celery, Onion, Garlic: These savory vegetable basics add flavor and nutrition to the soup. Any type of onion is fine. I usually use a yellow cooking onion for soups. They store well in the pantry and are just the right size. If you prefer, you can omit the garlic.
  • Coconut Oil: A bit of oil is needed to sauté the veggies. Really any type of oil is fine.
  • Curry Powder: Use your favorite blend or try my homemade curry seasoning. Curry is such a warm blend of spices. Try it in my curried chicken salad which goes great with this soup, by the way!
  • Chicken or Vegetable Broth: Either one is fine but if you can, choose a low-sodium product.
  • Greek Yogurt: Use full-fat Greek yogurt for the best texture. Coconut milk or sour cream are good substitutes. You can also use heavy cream.
  • Honey (Optional): Because the yogurt is a bit tangy, you may want to add a little sweetener to balance things out. Taste the soup and decide. Maple syrup or brown sugar are good choices, too.
  • Pumpkin Seeds to Garnish: Shelled pumpkin seeds are often called pepitas. They are green in color even when they are roasted. I love to jazz them up by adding different flavors to them (see my guide on pumpkin seeds (pepitas) eight ways).

Is Curry Powder Very Spicy?

No. Curry powder is heavily spiced, but it contains mostly mild spices like tumeric, coriander, and cumin. This makes curry powder milder than traditional Indian garam marsala, another curry spice that packs strong, bold flavors.

How To Make Pumpkin Curry Soup

Have this cozy soup recipe on the table in 20 minutes or less. It’s the best weeknight meal that takes hardly any effort. Let’s get started!

  • Saute the veggies. Add chopped celery and onion to a large saucepan or soup pan with a little oil. Sauté for five minutes or so until they soften. Add the garlic, stirring constantly, for a minute or until it starts to smell really fragrant.
  • Toast the spices. Add the curry powder to the pan and toast it a little, stirring constantly. This quick step deepens the flavor of the spices and is worth the extra minute it takes.
  • Combine. Stir in the broth and canned pumpkin and bring the soup to a simmer. You can blend your soup right away, or let the soup simmer a while if you’re not quite ready to serve it.
  • Blend. When you’re ready, with an immersion blender, carefully purée the soup. Be mindful of splatters. I like to set the pan in the sink while I blend. Carefully tilt the pan while you process the soup. This little trick really works well for a nice evenly creamy soup.
  • Finish and serve. Over very low heat, stir in the Greek yogurt gradually. Check the seasoning to see if the soup needs more salt, pepper, or a bit of sweetener. A squeeze of honey really goes great with the curry flavor. Serve the soup immediately or keep it warm over very low heat.
Soup in a white serving bowl with a handle.

Tips for the Best Curried Pumpkin Soup

Keep the following tips in mind for the absolute best 20-minute pumpkin curry soup:

  • Don’t overheat. After you’ve added the Greek yogurt, make sure that if you’re not serving your soup right away, you don’t let it overheat. You don’t want the soup to boil or it may curdle.
  • If your soup tastes bland, stir in additional seasoning. Often, just a bit more salt can make a big difference. A teaspoon of apple cider vinegar or a squeeze of orange juice adds a little acidity which can balance out the flavor.
  • If you’re not into creamy soups, give this red lentil soup a try. It’s always a hit! Folks love my turkey quinoa chili too. Both of those recipes are really healthy and easy to make.

Make This Pumpkin Soup Recipe Your Own

This soup is a savory, spiced, and warming meal as it is, but you can always get creative with your ingredients! Here are some ideas:

  • Make this soup vegan. Substitute coconut milk for the Greek yogurt in this recipe, and use a vegan sweetener, like agave.
  • Substitute cream for the Greek yogurt. If you prefer, stir in milk or cream instead of the broth and Greek yogurt.
  • Stir in more curry powder, nutmeg, ginger, or cinnamon. Add a bit of garlic powder or onion powder to enhance the flavors.
  • For a Southwestern variation, omit the curry and substitute chili powder, cumin, smoked paprika, or chipotle chili powder.
Front view of pumpkin soup in bowl.

Ways to Serve Pumpkin Curry Soup

Serve this curried pumpkin soup garnished with pepitas, seasoned oyster crackers, or homemade croutons. This savory nut-free granola is actually so good on soup, too!

Pumpkin curry soup goes great with homemade cornbread or Texas toast garlic bread and a side of green arugula salad or warm kale salad. A crunchy, buttery air fryer grilled cheese is also the perfect way to enjoy a bowl of soup, bistro-style.

Storage and Reheating

  • Fridge. Refrigerate leftover soup for up to 5 days. To reheat, heat the soup gently in a saucepan on the stove or individual portions in the microwave.
  • Freezer. This soup freezes well and will keep for up to three months. I often freeze it in individual serving portions so I can pull one out when I’m craving something warm and cozy.
Meal plan 57 preview image with text and photos of recipes included.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #57. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.

More Cozy Soup Recipes


Pumpkin Curry Soup Recipe

4.23 from 31 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 5 servings
Warm yourself from the inside out with creamy pumpkin curry soup. This easy soup recipe is filled with canned pumpkin and warm curry spices, perfect for cold weather!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • 2 teaspoons coconut oil
  • ¼ cup minced yellow onion
  • ½ cup minced celery
  • ¼ teaspoon sea salt
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 3 cups low sodium chicken or vegetable broth
  • 1 can (15 oz.) 100% pure pumpkin puree (see note)
  • 1 cup full-fat plain Greek yogurt
  • Pumpkin seeds to garnish, optional
  • Honey to taste, optional


  • In a medium saucepan, heat oil over medium heat. Add onion, celery, and salt, and cook, stirring, for about 5 minutes or until onions are translucent and celery is softened.
  • Add garlic and cook for another minute, stirring, until garlic is fragrant.
  • Add curry powder and cook for another minute, stirring, to toast spices.
  • Stir in broth and pumpkin and cook until simmering. Remove from heat and CAREFULLY blend using an immersion blender. Slowly stir in yogurt.
  • If needed, heat again over low heat to warm through. Check seasoning and add salt or honey, if needed.
  • Garnish with pumpkin seeds if desired.


  • Be sure to choose canned pure pumpkin puree, not canned pumpkin pie filling which has added sugar and spices.
  • Serving note: This soup is fantastic topped with homemade croutons or spicy toasted pepitas
  • Leftover soup will keep up to five days in the refrigerator or 3 months in the freezer. Reheat gently in saucepan or microwave. 



Calories: 96kcal, Carbohydrates: 12g, Protein: 8g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 186mg, Potassium: 400mg, Fiber: 3g, Sugar: 5g, Vitamin A: 13280IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!


4.23 from 31 votes (31 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 1 MB. You can upload: image. Drop files here


  1. Cristina Lynham says:

    Tasty! I didn’t want to bother with my immersion blender so I just added the yogurt after removing from stove. It curdled. If not blending (which will cool it) temper the yogurt before adding.

    1. Cristina Lynham says:

      I also only used half the amount of whole milk greek yogurt. It added a nice amount of creamy tang. The whole cup would have given the soup a strong yogurt flavor.

      1. Rachel Gurk says:

        Glad you liked it!

    2. Rachel Gurk says:

      Shoot! Sorry to hear that. Lower fat yogurts tend to curdle more easily, too. Did you use low-fat or fat-free? This recipe definitely works better with full-fat.

  2. Art Ewart says:

    Not a good recipe. The yogurt dominates.

    1. Rachel Gurk says:

      Hi Art! What type of yogurt did you use?

  3. Dee Dee slater says:

    This recipe was awesome. The galette is delicious   And the pastry was the best I have ever made!

    1. Rachel Gurk says:

      That’s great! But I’m not sure you commented on the correct recipe? :)

  4. denise says:

    I have had pumpkin soup, but I don’t think it had curry. I’m not a big curry person, but I’m sure this soup is delicious.

    1. Rachel Gurk says:

      I bet you’d love it!

  5. Alicia Strickland says:


    1. Rachel Gurk says: