Mildly spiced and velvety smooth, this delicious Curried Pumpkin Soup with coconut milk is ideal for using up leftover pumpkin. Garnish with homemade toasted pumpkin seeds, a carrot flower and some chives to take this soup to the next level!
Autumn means pumpkins as does Halloween. This easy and healthy Curried Pumpkin Soup came about when I needed to use up the carvings from our annual Halloween pumpkin.
Every year tonnes of pumpkins are thrown away after Halloween which is such a waste and has a detrimental impact of the environment. So use an electric tea light in your Jack-o-Lantern then you can still use the pumpkin flesh. Plus, it’s much safer for visiting trick or treaters!
There’s also no excuse for wasting the pumpkin seeds which you can use as a delicious garnish for this soup. Check out The Best Roasted Pumpkin Seeds Recipe (boil & roast method) and I defy you not to get hooked on this yummy superfood! See link in list below.
Over the years I’ve discovered that the best curry paste to use in this soup is Tikka Masala. Together with the coconut milk (made with coconut milk powder) they are a match made in food heaven!
What are the ingredients of Curried Pumpkin Soup?
- Rapeseed oil
- Tikka Masala Curry Paste
- Coconut Milk Powder
- Vegetable Stock
- Salt & Pepper
How do you make Curried Pumpkin Soup?
- Melt butter and oil in large pan and sweat the onions under a lid until softened.
- Stir in the Tikka Masala curry paste and fry for a minute.
- Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes.
- Add the vegetable stock, coconut milk, salt & pepper.
- Bring to the boil and then simmer for 30 minutes.
- Blend and serve with a garnish of roasted pumpkin seeds, carrot flowers & chives.
What special diets is Curried Pumpkin Soup suitable for?
- This soup is vegetarian and can be made vegan if you leave out the butter and substitute with another tablespoon of rapeseed oil.
- It’s also gluten free so suitable for coeliacs.
Can you use roasted pumpkin in place of fresh pumpkin in this soup?
Yes, leftover roasted pumpkin is also great in this soup!
How long will this Pumpkin Curry Soup keep?
As this soup serves 8 you are bound to have some leftover so you can keep it for 3 days in the fridge.
Can you freeze Pumpkin Soup?
Yes, you can freeze the soup for up to 3 months, just thaw overnight in the fridge before reheating.
More recipes to use up leftover pumpkin
I do hope you make my Curried Pumpkin Soup as I’m sure you’ll love it as much as we do. Do share your recreations over on Instagram, Facebook or Twitter just tag @FabFood4All and I’ll see them. Plus I’d love to know what you think about this soup so don’t be shy and tell me down below!
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Curried Pumpkin Soup
A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.
- 600 g pumpkin roughly chopped
- 1 tbsp rapeseed oil
- 25 g butter (or another tbsp oil if vegan)
- 2 medium onions finely chopped
- 2 medium potatoes roughly chopped
- 2 carrots roughly chopped
- 1 tbsp Tikka Masala curry paste
- 1 ltr vegetable
- 200 mls coconut milk made with 3 ½ tbsp coconut milk powder & 200mls warm water
- Salt & freshly ground pepper
- Garnish (optional)
- carrot slices cut into flower shapes
- chives snipped
- roasted pumpkin seeds
Heat the oil and butter in a large pan over a medium heat and gently cook the onions until softened (under a lid) stirring occasionally. Takes about 10 minutes.
Stir in the curry paste and fry for 1 minute.
Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.
Then add the stock, coconut milk and seasoning.
Bring to the boil and then simmer under a lid for 30 minutes.
Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.
If you don’t have pumpkin then you can use butternut squash as an alternative.
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