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Curry Pumpkin Soup | bsinthekitchen.com #squash #soup #bsinthekitchen

Curry Pumpkin Soup

BS' in the Kitchen
A delicious blend of pumpkin and curry!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Servings 4


  • 1/2 large onion diced
  • 2 cloves garlic minced
  • 41/2 cups chicken broth
  • 4 cups puréed pumpkin or other squash
  • 1 1/2 tbsp curry powder
  • 1/2 tsp sriracha optional
  • Salt & pepper


  • In a large pot, add about a tablespoon of olive oil, turning to medium heat, once pan is hot, add diced onion, cook until translucent (about 5 minutes), add minced garlic, cooking for about a minute longer.
  • Add chicken broth, increasing heat to medium-high, bring to a boil.
  • If you want your soup to have the smoothest consistency, pass the pumpkin puree through a chinois. If you don't have a chinois, use the back of a large spoon, and pass the puree through a mesh strainer by adding the puree into the strainer, then spreading the puree around the strainer with your spoon until it has all passed through.
  • Add puréed pumpkin, curry powder and sriracha to pot.
  • Stir and simmer until reduced to your desired consistency.
  • Add salt & pepper to taste.
  • Once reduced, puree soup with immersion blender, or let cool until warm, and puree in small batches in a blender.
  • Garnish with a dollop of plain yogurt, or sour cream, and fresh cilantro.