One Pan Easy Curried Pumpkin Soup (Gluten Free, Vegan)

Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Yield: serves 4Category: Soups/Sides
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This is a lovely fragrant curried pumpkin soup that is delicious and filling. The chilli and ginger give this an extra depth of warmth that makes it the perfect lunch on those colder days.

This is a great way to use up any leftover pumpkin from Halloween or Samhain celebrations. However, if you stumble across this recipe at a time when pumpkin is not in season you could also make this tasty soup using butternut squash or sweet potato.

I like this to be flavourful as opposed to spicy so I only use one chilli in this recipe and I remove the seeds, however, if preferred you can add more or less. If you needed to you could use powdered chilli and ginger in this recipe if using the fresh ingredients is not convenient. Use one teaspoon of ginger and as much or as little chilli as you desire.

I like my soups to be quite thick, however, if you would rather yours be a thinner consistency just add a little more liquid than I have noted. Alternatively, you may like your soup to be really thick so if this is the case reduce the amount of liquid I use in the recipe. Remember it is always easier to add more than take it away so add your liquid slowly so you do not risk it becoming too watery for your liking.

I have made this in my soup maker multiple times and it is even easier than the on the hob method, just add everything and omit the oil before selecting the ‘smooth’ option. If you like this recipe, you might want to try my Creamy Carrot & Ginger soup which can be found here. If you are looking for other recipes to use up any leftover pumpkins you might have, why not try my Thai Style Curried Pumpkin recipe which you can find here or my Pumpkin & Sage Risotto.

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  • 1 large pumpkin
  • 1 can coconut milk (400ml)
  • 200ml 1 cup water
  • 1 white onion
  • 1 handful fresh coriander
  • 1 chilli
  • 2 cloves garlic
  • 2 tbsp fresh grated ginger
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 vegetable stock cube
  • Splash olive oil


  1. Peel and finely slice the onion before adding to a large saucepan along with a splash of olive oil. Cook over a low heat
  2. Using a sharp knife, remove the skin from the pumpkin and chop into chunks, ensuring you scoop out and discard the seeds, (or save them for another recipe), before adding to the pan containing the onion
  3. Once the vegetables have started to soften, finely chop the garlic and chilli and add to the pan along with the ginger
  4. Add the water, coconut milk, stock cube and seasoning to the pan and increase the heat, bring the liquid to the boil
  5. Place the lid on the saucepan and reduce the heat, simmer for thirty minutes stirring occassionally
  6. Allow the soup to cool before blitzing until smooth by either transferring to a food processor or using a hand blender
  7. Stir through the fresh coriander before serving


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