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Creamy Curried Pumpkin Soup

Creamy Curried Pumpkin Soup

Lisa Kamolnick
Creamy Curried Pumpkin Soup is a smooth, spicy and aromatic dish that pairs well with salads and sandwiches, naan, or corn muffins. Serve as an appetizer or side dish with a meal.
Total Time 15 mins
Course Soup
Cuisine Fusion
Servings 4 cups


  • 2 C pumpkin purée plain
  • 2 C buttermilk
  • ¼ C brown sugar
  • 1 TBSP red curry paste
  • 1 TBSP curry powder
  • 1 TBSP ginger
  • 2 bay leaves
  • 1 to 2 tsp ground hot pepper blend or cayenne
  • 1 tsp fenugreek powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • tsp cinnamon
  • pinch cardamom
  • pinch mace
  • pinch nutmeg
  • shredded cheddar cheese or yogurt for topping


  • Stir together all ingredients in a 2 qt pot. 
  • Heat on medium then low until heated through, stirring frequently.
  • The soup should have a creamy consistency. Add milk if the soup is too thick for your taste, but avoid making it too soupy.
    Creamy Curried Pumpkin Soup
  • Remove bay leaves before serving.
  • Serve warm with or without a topping.


Serving Suggestions
For a light meal, serve with a sandwich, naan, salad or corn muffin. Works well as an appetizer or side dish in a larger meal.
Keyword broccoli soup, buttermilk, pumpkin, pumpkin curried soup, quick and easy, vegan option, vegetarian