Prepare for a truly special meal with this vibrant and richly spiced curried pumpkin soup recipe. What makes this version unique is the smoky depth achieved by grilling the pumpkin first, infusing it with an irresistible char. Combined with aromatic curry spices, this soup offers a complex flavor profile that’s incredibly comforting. It’s the perfect warm hug for those crisp autumn evenings.
Table of Contents
Why You’ll Love This Grilled Curried Pumpkin Soup
You will absolutely adore this grilled pumpkin soup for so many reasons. It effortlessly combines delicious flavors with simple preparation, making it a beginner-friendly recipe.
- Rich, complex smoky depth: Grilling the pumpkin adds an incredible, unique flavor you won’t get from roasting or boiling.
- Perfectly balanced, warming curry spices: The blend of curry, mustard seeds, and cumin creates a cozy, aromatic experience.
- Luxuriously creamy, comforting texture: Each spoonful is smooth and velvety, making it incredibly satisfying.
- A healthy, flavorful seasonal delight: It’s packed with nutrients from fresh pumpkin, offering a delicious way to enjoy autumn produce.
- Versatile for various dietary needs: Easily adaptable for vegan or dairy-free diets, ensuring everyone can enjoy this fantastic spiced pumpkin soup.
Ingredients
Gather these fresh ingredients to create your unforgettable curried pumpkin soup recipe. The quality of your produce truly shines through in this dish.
- 2 medium sugar pumpkins, halved and seeded
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 large yellow onion, chopped medium
- 1 tablespoon minced fresh ginger
- 2 teaspoons yellow curry powder
- 1 teaspoon whole mustard seeds
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 6 cups low sodium chicken stock
- 1/4 cup heavy cream
- Kosher salt
- Freshly ground black pepper
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, for serving
Notes & Substitutions
Sugar pumpkins are ideal due to their sweet, dense flesh, perfect for this creamy soup. You can use other winter squash like butternut or acorn squash if sugar pumpkins are unavailable. For a vegetarian base, swap chicken stock for vegetable broth. To make this creamy pumpkin soup dairy-free, simply use canned full-fat coconut milk instead of heavy cream and sour cream. Yellow curry powder is a mild blend, but feel free to use medium or hot if you prefer more spice. Fresh ginger adds a wonderful zing; avoid ground ginger here for the best flavor.
Equipment
Making this curried pumpkin soup recipe requires just a few standard kitchen tools.
- Large charcoal grill (or oven for roasting)
- Dutch oven or large pot
- Blender (immersion or standing)
- Standard kitchen knives, cutting board
- Measuring cups and spoons
Instructions
Let’s get cooking! Follow these simple steps to create your delicious curried pumpkin soup recipe. This method ensures maximum flavor.
1. Prepare the Grilled Pumpkin
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and allow it to preheat for 5 minutes. Clean and oil the grilling grate. Brush the exposed flesh of the pumpkin with melted butter, then season lightly with salt and pepper. Place pumpkin halves over the cool side of the grill, cover, and cook at medium heat until a paring knife can be inserted in the middle of the pumpkin with no resistance, about 45-60 minutes. Remove the pumpkin from the grill and let it sit until cool enough to handle. Scoop out the flesh of the pumpkin halves into a bowl and discard the skin; you should have about 4 cups of pumpkin.
2. Sauté Aromatics and Spices
Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped onions and cook until softened, about 5 minutes, stirring occasionally. Add the minced ginger, yellow curry powder, whole mustard seeds, ground cumin, and cayenne pepper. Cook until fragrant, about 30 seconds, stirring constantly to prevent burning. Stir in the grilled pumpkin flesh and the low-sodium chicken stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes. This allows the flavors to meld beautifully.
3. Blend and Finish the Soup
Carefully, and working in batches, puree the hot soup in a blender until it is completely smooth. If using an immersion blender, you can blend it directly in the Dutch oven. Return the smooth soup to the Dutch oven over medium heat and stir in the heavy cream. Cook the soup until it is warmed through, but do not bring it to a boil after adding the cream. Season the finished curried pumpkin soup with additional salt and freshly ground black pepper to taste. Adjust as needed for your perfect flavor.
Pro Tips & Troubleshooting
These tips will help you perfect your grilled pumpkin soup.
- Grilling pumpkin for flavor: Don’t rush the grilling process. Aim for tender, slightly caramelized edges on the pumpkin for maximum smoky flavor.
- Achieving smooth soup: Blend in small batches if using a standard blender to prevent spills. A high-speed blender or an immersion blender makes for an extra smooth result.
- Adjusting spice levels: Start with less cayenne pepper, especially if sensitive to heat. You can always add more to taste at the end.
- Preventing cream curdling: Temper the cream by stirring a small amount of hot soup into it before adding it to the main pot. Never boil the soup after adding the cream.
- Make ahead convenience: Prepare the soup base (everything before adding cream) in advance. Add the cream just before serving and reheating.
Serving, Storage & Variations
This curried pumpkin soup is incredibly versatile and stores well.
Serving Suggestions
Garnish each bowl of curried pumpkin soup with a generous dollop of sour cream and a sprinkle of fresh cilantro for brightness. Top it with toasted pumpkin seeds for added crunch. Serve this hearty soup with warm, crusty bread for dipping or alongside a crisp green salad for a complete meal.
Storage Instructions
Store leftover curried pumpkin soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.
Variations
- Vegan/Dairy-Free: Use vegetable stock instead of chicken stock, and substitute full-fat coconut milk for the heavy cream and sour cream. This creates a rich, creamy vegan curried pumpkin soup recipe.
- Added Protein: Stir in cooked red lentils or chickpeas during the last 10 minutes of simmering. It also pairs wonderfully with grilled chicken.
- Different Squash: Butternut squash, acorn squash, or even Kabocha squash can be used instead of sugar pumpkins.
- Extra Spice: For a bolder kick, add an extra pinch of chili flakes or include a whole jalapeño (seeded for less heat) while simmering the soup.
Nutrition Information
This curried pumpkin soup recipe offers a wholesome and nutritious meal. Please note these values are estimates and can vary based on specific ingredients and preparation.
| Nutrient | Amount |
|---|---|
| Calories | 1856 |
| Total Fat | 85g |
| Saturated Fat | 44g |
| Cholesterol | 196mg |
| Sodium | 3931mg |
| Total Carbohydrate | 254g |
| Dietary Fiber | 55g |
| Total Sugars | 110g |
| Protein | 60g |
| Vitamin C | 229mg |
| Calcium | 1034mg |
| Iron | 32mg |
| Potassium | 12237mg |
Beyond these macros, pumpkin is a fantastic source of Vitamin A, supporting vision and immune health, and also provides a good amount of Vitamin C and various minerals. According to Healthline, pumpkin is a nutrient-dense food rich in vitamins, minerals, and antioxidants that can boost your immune system and protect your eyesight.
Frequently Asked Questions (FAQ)
Can I use canned pumpkin puree for this curried pumpkin soup recipe?
While fresh grilled pumpkin offers the best flavor, you can use 4 cups of canned pumpkin puree. Skip the grilling step and add it directly with the chicken stock during simmering.
How do I make this soup spicier?
To increase the heat, add more cayenne pepper or a pinch of red chili flakes during the sautéing of the spices. You could also include a sliced fresh jalapeño or serrano pepper.
Can I make this soup ahead of time?
Absolutely! This curried pumpkin soup actually tastes even better the next day. Prepare the soup base (without the cream) and store it in the fridge. Add the cream and reheat gently just before serving.
What kind of pumpkin is best to grill?
Sugar pumpkins, also known as pie pumpkins, are ideal for grilling due to their sweet, dense flesh. Their smaller size also makes them easier to handle on the grill.
Is this soup suitable for meal prep?
Yes, this soup is perfect for meal prep! Its flavors deepen over time, and it reheats beautifully, making it a convenient and healthy option for lunches or dinners throughout the week.
Conclusion
This curried pumpkin soup recipe is truly a culinary adventure, transforming simple ingredients into a dish bursting with complex flavors. The smoky grilled pumpkin perfectly complements the warming curry spices, creating a comforting and unique experience. We encourage you to try this recipe and savor the rich aromas and creamy texture. It’s the perfect way to celebrate the cozy spirit of autumn. Dive in and make this delicious, easy soup today!
Hearty Grilled Curried Pumpkin Soup Recipe
Equipment
- Charcoal grill
- Chimney starter
- Cooking grate
- Large Dutch oven
- Blender
- Paring knife
- bowls
Ingredients
Main Ingredients
- 2 medium sugar pumpkins halved and seeded
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1 large yellow onion chopped medium
- 1 tablespoon fresh ginger minced
- 2 teaspoons yellow curry powder
- 1 teaspoon whole mustard seeds
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 6 cups chicken stock low sodium
- 1/4 cup heavy cream
- Kosher salt
- black pepper freshly ground
- 1/2 cup sour cream
- 1/4 cup fresh cilantro chopped, for serving
Instructions
Instructions
- Light charcoal and preheat the grill; brush pumpkin halves with melted butter, season with salt and pepper. Place pumpkin over the cool side of the grill, cover, and cook until tender (45-60 minutes), then remove and scoop out the flesh.
- Heat olive oil in a large Dutch oven; sauté onions until softened, then add ginger and spices, cooking until fragrant for about 30 seconds. Stir in chicken stock and pumpkin, bring to a boil, then reduce heat and simmer for 15 minutes.
- Working in batches, puree the soup in a blender until smooth, then return to the Dutch oven. Stir in heavy cream and cook until warmed through; season with salt and pepper to taste.
- Ladle the soup into bowls and garnish each serving with a dollop of sour cream and chopped fresh cilantro.