Spicy Pumpkin Curry Soup Recipe

This creamy roasted pumpkin curry soup recipe is perfect for fall

Soup and pumpkin have to be the two most quintessential fall things. Who doesn’t love a bowl of soup to warm them up as the temperature drops? And pumpkin? Do I need to say more? This pumpkin curry soup recipe is creamy, warming, and so perfect for autumn.

Prep Time – 10 minutes
Cook Time – 30 minutes
Serves – 8


2 medium-sized pumpkins or 2 medium-sized butternut squash
2 Tbsp. vegan butter
2 medium yellow onions roughly chopped
4 garlic cloves roughly chopped or whole
2 Tbsp. red curry paste
1 1/2 Tbsp. spicy curry powder, can use regular curry powder
1 tsp. cumin spice
1 tsp. smoked paprika
400 ml can coconut milk save some cream for topping
900 ml vegetable broth
Juice of half a lime
1 Tbsp. salt to taste at the end


  1. Preheat the oven to 350 F and line one baking tray with parchment paper.
  2. Peel the pumpkin or butternut squash and dice it into small pieces. Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin or squash for 30-45 minutes, until slightly soft and golden.
  3. For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes.  Stir often to avoid burning.
  4. Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt. I let this cook for another 3-5 minutes. The longer you let them cook, the more fragrant the soup.
  5. Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash (add around 5 cups cooked pumpkin or squash and reserve some for topping). Adjust seasoning if desired. Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.
  6. Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.


Pumpkin: If you don’t have access to pumpkins, just use a squash!
Spices: If you don’t do well with spice then use regular curry spice.
Coconut Milk: If you do not have coconut milk (from a can) on hand, then use coconut milk from a carton or any other milk that best suits you and your family.  The coconut milk does add a nice flavour but would be fine without it!
Vegetable Stock: If you do not have vegetable stock, then use 900mL of water and 2 Tbsp. of vegetable stock paste. 
Curry Paste: The coconut paste is crucial in this recipe, it’s so easy and versatile! I find mine in the Asian aisle at the grocery store.
Lime: If you don’t have lime then use lemon or apple cider vinegar (around 2 Tbsp.).

Nutrition facts per serving Calories 193; protein 3 g; fat 10 g; carbs 22 g

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