Curried Pumpkin Soup


It’s hard to believe the season for all things pumpkin is already here. This year has really gone by quickly. Pumpkin is everywhere: lattes, brownies, smoothies, you name it. Most of the pumpkin spiced or pumpkin flavored recipes I’ve been seeing are sweet. I’ve been craving pumpkin (because how can you not!) but I wanted a savory pumpkin dish. Don’t get me wrong – I’ll still indulge in my vegan pumpkin cheesecake recipe and pumpkin oat bars! I went to Amsterdam last month and had this delicious curried coconut pumpkin soup at the most unlikely place – the Rijks museum cafe. I found out later that this beautiful cafe at the is actually well known for its unique dishes. It has a big open atrium overlooking the main floor of the museum and the line to get in is pretty long. I knew the second I tasted the soup that I would have to try to recreate it at home… so here it is. I hope you love it as much as I do! One of the best things about this recipe is that it’s ready in 30 minutes! There’s very little food prep which makes this a great weeknight meal. There are layers of flavor and also rich creaminess to this soup because of the numerous curry spices and full fat coconut milk. The pumpkin flavor still stands out since the curry is not too overpowering. The turmeric adds to the beautiful color and is thought to have anti-inflammatory properties. It’s filling and so tasty that you’ll want to have more than just one bowl! It’s heavenly when paired with crusty bread. The pumpkin seeds as a garnish add a nice crunch. I used an immersion blender to make this soup smoother but it’s optional. Make sure to take a picture and tag @thefriendlyepicurean on Facebook and Instagram or share this recipe on your Pinterest board if you make it.

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Curried Pumpkin Soup

  • Servings: 6
  • Difficulty: easy
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  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1.5 tbs vegan butter (such as Earth Balance)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup coconut milk
  • 1.5 (15oz) cans pumpkin puree (about 2.5 cups)
  • 3 cups vegetable broth (or water)
  • 2 tbs pumpkin seeds (optional garnish)
  • 2 tbs chopped parsley (optional garnish)


Heat butter in a large saucepan or Dutch oven. Add onions and cook until translucent, about 5-6 minutes. Next, add garlic and sauté for 2-3 minutes. Add cumin, coriander, turmeric, allspice, salt, and black pepper and cook for another 2-3 minutes. Add coconut milk and pumpkin puree and cook for 3-4 minutes, stirring to combine. Add vegetable broth and simmer for 8-10 minutes. Soup should thicken. Puree soup with a hand held immersion blender or in a blender for smoother texture. Taste soup and add more salt and black pepper if desired. Garnish with pumpkin seeds and parsley and serve while hot. May store in the fridge for up to 4 days. Makes about 6 cups.

Nutrition Information:

  • Approximate calories per 1 cup: 107 cal



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