Pumpkin Curry Soup without Coconut Milk

by | Jun 2, 2020 | Recipes, Soups

This Pumpkin Curry Soup is a light and delicious starter to any fall or winter meal. It comes together so simply, making it a great meal for entertaining or for serving on busy weeknights.

This delicious soup is made with rich curry spices, onions, and pumpkin puree. Using pumpkin purée makes this meal easy to prepare because you don’t have to chop or roast the pumpkin ahead of time. 

What Is Pumpkin Curry Soup Made Of?

Pumpkin curry soup is a smooth soup made with pumpkin puree, broth, and spices. This soup is seasoned with curry spices to create a fragrant, nutritious broth. We make this pumpkin curry soup without coconut milk, a commonly used vegan ingredient. To add some creaminess to this soup, we recommend adding a little Greek yogurt.

Health Benefits Of Pumpkin Curried Soup

Pumpkin is a great source of potassium and beta-carotene, a plant compound that acts as a powerful antioxidant within our bodies. Antioxidants prevent free radical damage within the body, which reduces inflammation and the risk of diseases like cancer and heart disease.

The curry spices in the soup also add important health benefits. Turmeric is a key ingredient commonly used in curry powders. Turmeric is well-known for its anti-inflammatory properties thanks to a component in it called curcumin. 

This Pumpkin Curry Soup recipe is both delicious and nutritious. Try adding in a veggie-packed soup to your winter meal rotation to enjoy the benefits of seasonal vegetables. 

What You Need To Make Pumpkin Curry Soup

  • Olive oil
  • Onion
  • Scallions
  • Pumpkin puree
  • Chicken broth
  • Bay leaf
  • Sugar
  • Curry powder
  • Nutmeg
  • Parsley sprigs
  • Garnishes: pumpkin seeds, chopped parsley, sour cream, or plain Greek yogurt

How To Make Our Pumpkin Curry Soup Recipe

Heat up your Dutch oven and add the oil. Add in the onion & scallions, sauteing until they are golden brown. Next, add in the pumpkin, broth, bay leaf, sugar, and spices. Bring the soup to a simmer for 15 minutes, stirring occasionally. 

Next, remove the bay leaves and transfer the contents of the pot to the food processor. Blend until you have reached your desired consistency. Transfer the soup back to the pot and adjust with salt and pepper to taste.

For an added nutrient boost, we love garnishing this soup with pumpkin seeds, chopped parsley and a dollop of plain greek yogurt. Enjoy!

Fully Mediterranean logo
Pumpkin Curry Soup
This soup is a light and delicious starter to any fall or winter meal. It comes together so simply, making it a great meal for entertaining or for serving on busy weeknights.
Course Soups
Servings 6
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free


  • 1/4 cup olive oil
  • 1 large onion sliced
  • 3/4 cup scallions white part only, sliced
  • 1 16 ounce can of pumpkin puree
  • 4 cup chicken broth
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 1 teaspoon curry powder
  • 1/8 teaspoon nutmeg
  • several parsley sprigs
  • garnish: pumpkin seeds, chopped parsley, sour cream or plain Greek yogurt


  • Heat olive oil over medium heat in a large Dutch oven. Add onions and scallions to hot oil and sauté until golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder. nutmeg, and parsley.
  • Bring to a simmer and continue simmering, uncovered, for 15 minutes, stirring occasionally.
  • Remove bay leaf and transfer soup to a food processor in batches (or use a handheld blender) and puree until desired consistency.
  • Return to pan and add salt and pepper to taste.
  • Serve and garnish with pumpkin seeds, parsley, and a dollop of sour cream or yogurt.
  • Enjoy!
Tried and loved this recipe?Tag us @fullymediterranean!

Looking For More Nourishing Soup Recipes?

Try one of our other veggie-packed soups!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating