If you love curry flavors and pumpkin, then you will want to try this Curried Pumpkin and Apple Soup. It’s not your traditional pumpkin soup (I have that one here ➡️ Roasted Pumpkin Soup) as this version is infused with gentle curry spices and a touch of sweetness from apple. The result is a light and flavorful soup.
Using fresh roasted pumpkin makes all the difference. It brings a rich, caramelized depth that canned pumpkin just can’t match. The curry spices add a warmth and flavor that is perfectly paired with the pumpkin and apple. I love making a big pot this fall soup for a busy weeknight and then having it for lunches with a side of naan bread!
Main Items You Will Need
Cooked pumpkin: I use roasted pumpkin for this soup as the roasting draws out that deep caramel flavor of the pumpkin. You can follow my guide on How to Roast a Pumpkin. If you do not have fresh pumpkin, then you can substitute with canned pure pumpkin (not pie filling).
Apple: Chopped apple adds a light, natural sweetness that balances the savory curry flavors.
Spices: Curry powder is the star here, while turmeric adds color, warmth and anti-inflammatory properties. Ginger adds spice and warmth.
Equipment: Large pot, spoons, ladle, and either an immersion blender or high-powered blender to puree the soup after cooking.
How to Make this Curried Pumpkin Soup
If you prep your ingredients ahead, this soup will come together in about 30 minutes!
1) Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté about 3-4 minutes, or until softened. Add the garlic and cook just until fragrant, about 10-20 seconds.
2) Add the vegetables and spices: Stir in the carrots, apples, curry powder, turmeric, and ginger. Cook for about 30 seconds, just until the spices become aromatic.
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3) Simmer: Add the roasted pumpkin and broth. Bring to a gentle simmer and cook for 20 minutes, until the carrots and apples are tender.
4) Blend: Use an immersion blender to purée until smooth. Or transfer to a blender in batches, and return soup to the pot.
5) Finish and season: Stir in the heavy cream. Season with salt and pepper to taste.
6) Serve: Ladle to soup bowls and garnish with fresh cilantro, parsley or a swirl of cream.
Serve warm and enjoy this cozy, golden bowl of fall comfort!
Important note: If using bouillon to make the broth, taste before adding salt and adjust as necessary. Bouillon tends to be salty, it’s always easier to add salt than take away!!
Serving Ideas
- Pair with naan bread for dipping.
- Serve as a first course alongside Tofu Butter Masala or our Curried Rice for a complete meal.
- Add a sprinkle of roasted pumpkin seeds or a drizzle of coconut milk for extra flair.
Here are some other pumpkin and squash soups you might like: Roasted Pumpkin Soup with Apple, and Roasted Butternut Squash Soup.
If you make this soup, leave a comment below – I’d love to hear how it turned out for you!
Curried Pumpkin and Apple Soup
Equipment
- Immersion blender
Ingredients
- 1-2 tablespoon olive oil
- 1 cup onion, chopped about 1 medium
- 3 cloves garlic, finely chopped
- 1 large carrot, chopped
- 1 tablespoon curry powder, plus 1 teaspooon
- ½ teaspoon turmeric powder
- ½ teaspoon ginger powder
- 1 apple, chopped medium-large
- 3 cups pumpkin, cooked (roasted)
- 4 cups vegetable broth
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and sauté about 3-4 minutes, or until the onions have softened. Add the garlic and cook just until fragrant, about 10-20 seconds.
- Add the carrots, chopped apple and seasonings, cook and stir until the spices are aromatic (about 30 seconds). Adding additional tablespoon of olive oil if necessary.
- Add the pumpkin and broth to the pot. Bring the soup to a simmer and cook for 20 minutes, or until the carrots and apples have softened.
- Use an immersion blender to puree the soup until smooth. Or transfer to a blander in batches, and return soup to the pot.
- Stir in the heavy cream. Season with salt and pepper, adding additional to taste. **see note below.
- Ladle to soup bowls and garnish with fresh cilantro, parsley or a swirl of cream.
- Serve and Enjoy!
