If you’re looking for the perfect soup to cuddle up with on a chilly day, look no further than this Curry Pumpkin Soup. It’s smooth, velvety, and packed with cozy autumn flavors—minus the pumpkin spice overload. Think of it as the grown-up version of your pumpkin obsession. With a dash of curry powder to add a warm kick and the creamy goodness of evaporated milk, this soup is your new fall BFF. Let’s dive in!

Curry Pumpkin Soup
Equipment
- 1 large saucepan
- 1 blendor
Ingredients
- 2 TBSP butter
- 3 cups vegable broth can use chicken broth
- 1 cup 1/4" chopped onion
- 1 can Pumpkin
- 2 TSP minced garlic or 2 chopped garlic cloves
- 1 can 12oz evporated milk
- 1 1/2 TSP curry powder
- 1/2 TSP salt
- 1/4 TSP black pepper or white pepper
Instructions
- Melt butter in large saucepan over medium-high heat. Add onion and garlic cook for 2 to 3 minutes stirring frequently till tender.
- Add curry powder, salt, pepper and cook for 1 minute
- Add broth and pumpkin, bring to boil. Reduce heat to low. Stirring occasionaly for 15 to 20 minutes.
- Add evaporated milk and transfer to blender or food processor. Blend till well mixed( you can break soup into batches if neccessary)
- Once smooth serve warm
Video
Why You’ll Love This Soup
This Curry Pumpkin Soup is the perfect blend of comforting and adventurous. The pumpkin gives it that creamy, earthy base, while the curry powder adds just enough zing to keep things interesting. Plus, the evaporated milk makes it irresistibly smooth. It’s like a hug in a bowl—minus the awkwardness of trying to hug your soup.
Serve it with a slice of crusty bread, some crispy chickpeas on top, or just dive right in as is. Either way, this soup is about to become your new fall favorite.
Try our other delicious soups