Learn how to make some roasted curry pumpkin soup. This soup is delicious, comforting and vegan friendly. It is also perfect to serve as an appetiser or dinner during thanksgiving or the holiday season.
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Pumpkin is a seasonal staple vegetable which always seems to make it's way into our house.
We love to make different things with pumpkin including pie, curries, beverages, pone and soup (my favourite).
I already have a few variations of pumpkin soup on my website however this one has an extra special twist to it with the inclusion of curry powder, not just any curry powder but my homemade Jamaican version.
This gives this pumpkin soup a nice Caribbean inspired twist to it it pairs well with the warmth of ginger, chilli flakes for a subtle hint of spiciness, fragrant herbs and spices and coconut milk for a velvety smooth soup and intense flavours.
A bowl of this soup, especially for those who live in the disapora is guaranteed to warm you up on a chilly day.
What makes pumpkin soup taste better?
What makes this soup taste much better is roasting the pumpkin before hand. It maybe a bit more time consuming HOWEVER roasting is a very crucial step.
Roasting your vegetables causes the sugars in the vegetables to caramelise. Caramelising results in a much more intense flavour with an element of sweetness.
This is something that other cooking methods such as boiling or steaming cannot achieve.
There is a distinctive difference in terms of flavour when your soup is made from boiled/steamed vegetables versus roasting with the latter being more superior in taste.
Reasons to make this soup
- This soup is perfect for the fall or holiday season
- Cheap and inexpensive to make
- A plant based and vegan friendly soup
- It's a great way to use any leftover pumpkin
- It's full of bold Caribbean flavours - i.e coconut milk, thyme, curry powder
- This soup is versatile, serve it as an appetiser, side dish or even for dinner
Ingredients you will need
- Pumpkin - You can use any type of pumpkin for this recipe just make sure it is fresh.
- Jamaican curry powder - I like to use my homemade curry powder, it's my go to!
- Vegetable broth/stock - My homemade version is used for simmering the soup.
- Coconut milk - Full fat coconut milk is used to make the soup creamy.
- Chilli flakes - For an element of spiciness.
- Onion/garlic and ginger - The aromatic base ingredients for the soup.
- Coriander/thyme - My staple herbs.
- Cumin/paprika - Bitter sweet and earthy taste.
- Olive oil - For roasting and sauteing.
- Black pepper and pink salt - To enhance the taste.
The steps
- Preheat the oven to 180C/356F/gas mark 4.
- Line and grease a baking tray with parchment paper.
- Place the chopped pumpkin on the tray and spread it out as to not overcrowd the tray.
- Lightly coat the top of the pumpkin with some olive oil using a pastry brush.
- Roast the pumpkin until it is slightly golden, turning over half way. Mine took 40 minutes to roast, so keep a watchful eye on the time.
- Once the pumpkin is roasted, remove from the oven and set aside.
- Heat a medium sized saucepan with olive oil on medium heat.
- Add the curry powder and "burn (cook) the curry" for about one minute.
- Add the onion, garlic and ginger and saute until soft and translucent.
- Add the cumin, paprika, thyme, coriander and chill flakes and stir to combine.
- Pour in the vegetable broth along with the coconut milk.
- Give the pot a gentle stir and reduce the heat to medium-low.
- Allow to simmer for 5-10 minutes during that time you may notice the colour of the contents for the soup may darken.
- After the given time, pour the contents from the saucepan into a high speed blender.
- Put the lid on and blitz into a smooth consistency.
- Remove the lid and stir in the black pepper and pink salt to taste.
- Garnish the soup with herbs, spices and pumpkin seeds.
Notes and tips
- This is the recipe link that you will need for my Jamaican Curry Powder and Vegetable Broth.
- Make sure you are using fresh pumpkin, pumpkin puree fine.
- Don't use frozen pumpkin as it will be water logged when thawed out and not roast very good.
- If you don't have pumpkin to hand simply use butternut squash.
- Depending on the capacity of your blender you may need to puree the soup in batches.
- Feel free to make this soup ahead of time (one day) it tastes even better when serving it the next day.
- Full fat coconut milk is preferred however you can use light coconut milk/almond milk if you wish to do so.
- Feel free to use an immersion stick blender instead.
- The use of spice (chill flakes) is subjective, half a teaspoon gives a mild spicy kick to it, however if you want yours with extreme heat add atleast one teaspoon or more.
- As always, be sure to do a taste test of the soup and adjust accordingly.
- For an extra boost of plant based protein, feel free to add some lentils or chickpeas.
- Coriander is known as cilantro in certain countries.
- Add some roasted carrots, sweet potatoes or bell peppers for an extra layer of flavour.
- Any leftover soup can be refrigerated for up to 3 days or stored in the freezer for up to 3 months.
Pair this soup with
- Keto Roti Recipe with Almond Flour
- Brown Rice Flour Bread Recipe
- Jamaican Coco Bread
- How to Cook Brown Rice on The Stove
Other soup recipes to try
- Roasted Cho Cho Soup (Chayote Soup)
- Caribbean Pumpkin Soup (Vegan, Pureed Version)
- Vegan Roasted Red Pepper Tomato Soup
- Vegan Pea Soup (Stovetop + Instant Pot)
- Instant Pot Cuban Black Bean Soup (Vegan)
- Creamy Vegan Mushroom Soup Recipe (Stove or Instant pot)
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Roasted Curry Pumpkin Soup (Vegan)
Ingredients
- 1½ lb pumpkin chopped
- 4 tablespoon olive oil
- 1½ tablespoon curry powder
- 1 small onion chopped
- 4 garlic cloves minced
- 2 teaspoon ginger minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 6 sprigs of thyme (leaves removed or use 1 teaspoon of dried)
- 1 teaspoon coriander
- ½ teaspoon chilli flakes
- 4 cups vegetable broth
- 14 oz full fat coconut milk
- black pepper and pink salt to taste
Instructions
- Preheat the oven to 180C/356F/gas mark 4.
- Line and grease a baking tray with parchment paper.
- Place the chopped pumpkin on the tray and spread it out as to not overcrowd the tray.
- Lightly coat the top of the pumpkin with some olive oil using a pastry brush.
- Roast the pumpkin until it is slightly golden, turning over half way. Mine took 40 minutes to roast, so keep a watchful eye on the time.
- Once the pumpkin is roasted, remove from the oven and set aside.
- Heat a medium sized saucepan with olive oil on medium heat.
- Add the curry powder and "burn (cook) the curry" for about one minute.
- Add the onion, garlic and ginger and saute until soft and translucent.
- Add the cumin, paprika, thyme, coriander and chill flakes and stir to combine.
- Pour in the vegetable broth along with the coconut milk.
- Give the pot a gentle stir and reduce the heat to medium-low.
- Allow to simmer for 5-10 minutes during that time you may notice the colour of the contents for the soup may darken.
- After the given time, pour the contents from the saucepan into a high speed blender.
- Put the lid on and blitz into a smooth consistency.
- Remove the lid and stir in the black pepper and pink salt to taste.
- Garnish the soup with herbs, spices and pumpkin seeds.
Video
Notes
- This is the recipe link that you will need for my Jamaican Curry Powder and Vegetable Broth.
- Make sure you are using fresh pumpkin, pumpkin puree fine.
- Don't use frozen pumpkin as it will be water logged when thawed out and not roast very good.
- If you don't have pumpkin to hand simply use butternut squash.
- Depending on the capacity of your blender you may need to puree the soup in batches.
- Feel free to make this soup ahead of time (one day) it tastes even better when serving it the next day.
- Full fat coconut milk is preferred however you can use light coconut milk/almond milk if you wish to do so.
- Feel free to use an immersion stick blender instead.
- The use of spice (chill flakes) is subjective, half a teaspoon gives a mild spicy kick to it, however if you want yours with extreme heat add atleast one teaspoon or more.
- As always, be sure to do a taste test of the soup and adjust accordingly.
- For an extra boost of plant based protein, feel free to add some lentils or chickpeas.
- Coriander is known as cilantro in certain countries.
- Add some roasted carrots, sweet potatoes or bell peppers for an extra layer of flavour.
- Any leftover soup can be refrigerated for up to 3 days or stored in the freezer for up to 3 months.
Nutrition
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