Curried Pumpkin Soup
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This curried pumpkin soup is a vibrant, warming dish that perfectly balances the natural sweetness of pumpkin with deep, earthy spices. The addition of creamy coconut milk provides a luxurious texture without the need for heavy cream, while the infusion of fresh ginger and tempered mustard seeds adds a sophisticated finish. It is a wonderful way to enjoy seasonal produce, offering a comforting bowl of goodness that is as fragrant as it is nourishing.
As a diabetes-friendly recipe, this soup is a fantastic choice for those seeking a balanced, low-sugar meal that does not compromise on flavour. The combination of fibre-rich pumpkin and heart-healthy fats makes it a satisfying lunch or light supper. Serve it simply on its own or with a small portion of wholegrain bread for a wholesome, homemade treat that everyone can enjoy.
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Ingredients for Curried Pumpkin Soup
2 medium onions, finely chopped (450g )
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoons ground cardamom
1 1/2 teaspoons salt
3/4 teaspoons dried hot red pepper flakes
2 (425g) cans solid-pack pumpkin (850ml
not pie filling)
950ml water
350ml reduced-sodium chicken broth (350ml )
1 (400g) can unsweetened coconut milk (not low-fat)
60ml olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves
How to make Curried Pumpkin Soup
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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