Pumpkin curry soup – Roasted pumpkin soup

Updated on September 14, 2018

Colorful, spicy, creamy pumpkin curry soup made with roasted pumpkin, lentils and carrots. This pumpkin lentil soup is autumn season must. Moreover, roasted pumpkin soup is so filling and flavorful, perfect comfort food.

pumpkin curry soup
pumpkin curry soup, roasted pumpkin soup, pumpkin lentil soup

I love thick creamy soups like this roasted pumpkin curry soup. Do you? I bet you do. You should definitely try this recipe!

Homemade pumpkin puree

You may ask, why roasting pumpkin is needed, when you can buy canned pumpkin puree to make easy pumpkin soup. Well, to my mind, roasting fresh pumpkin adds more flavor to the soup.

Yes, of course, if you have no time, you can blend it with canned pumpkin puree. But sometimes you should try to make it with real roasted pumpkin. And it is not complicated at all! It is more time consuming, but worth making yourself.

By the way, you can make your own batch of pumpkin puree and it will last in the fridge for a week, or a month – in a freezer.

pumpkin curry soup

Which pumpkin to choose

Actually, you can use any pumpkin you have for roasting. Did you know there are more than 40 varieties of pumpkin?

But the most flavorful and smooth and best for roasting are Baby Bear, Baby Pam, Lumina, Cinderella, Peanut pumpkins and one of my favorite but maybe harder to find – Musquee de Provence.

You can use butternut or winter squash too. I used small pie pumpkin for this recipe. What variety of pumpkin do you use for cooking?

Do you like pumpkin recipes as we do? Check our Pumpkin Pizza recipe too!

pumpkin pizza

How to roast the pumpkin

To roast the pumpkin, cut it in a smaller slices, remove the seeds. Don’t throw the seed, you can use them afterwards. Place it on the baking tray, lined with parchment paper or silicone mate.

Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C / 350 °F until soft – about 1 hour, depending on how thick your pumpkin slices are. Check with a fork, if it’s soft.

Then let it cool a little, remove the skin and it is ready to be blended into puree.

pumpkin curry soup

Blending pumpkin puree

Usually I wait when it cools a little before blending. But you can remove the little circle part from the lid of your blender, cover with towel and pulse.

This will allow the steam to escape without hurting you or your blender.

Also it is possible and maybe easier to use hand blender, but the stand blender usually gives more smooth texture to the roasted pumpkin soup!

Spices used for the pumpkin curry soup

So the pumpkin puree is crucial for making this pumpkin curry soup. Next, you should adjust the spices to your taste. Main spices I used are curry and cayenne pepper that I added just before blending.

I also used mixed whole peppers and bay leaves for cooking lentils and carrots. So for me it was hot an spicy enough, but you should taste it before serving. It is better to add a little at the time, so that you find the best spicy level for you and your family.

Enjoy the autumn!

Pumpkin curry soup

Pumpkin curry soup - Roasted pumpkin soup

Cooking Journey
5 from 4 votes
Colorful, spicy, creamy pumpkin curry soup made with roasted pumpkin, lentils and carrots.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine Global cuisine
Servings 6
Calories 257 kcal
Equipment
  • large pot
  • blender




Ingredients
 
 

  • 29 oz roasted skinless pumpkin (1 small pie pumpkin), chopped
  • 2 carrots chopped
  • 3-4 garlic cloves minced
  • 1 cup red lentils
  • 5 cups water
  • 3 bay leaves
  • 1 tsp whole pepper mix or black peppercorns
  • 1 tsp sea salt
  • ½ tsp cayenne pepper powder
  • tsp curry powder
  • 1 tbsp olive oil
  • 3/4 cup heavy cream
  • sour cream for garnish (optional)
  • pumpkin seeds for decoration (optional)



Instructions
 
  • Heat pot with olive oil, add chopped carrot and garlic. Cook few minutes.
    2 carrots, 1 tbsp olive oil, 3-4 garlic cloves
  • Add lentils, water, bay leaves, pepper and salt. Bring to the boil, cook 12 minutes.
    1 cup red lentils, 5 cups water, 3 bay leaves, 1 tsp whole pepper mix, 1 tsp sea salt
  • Blend the soup with chopped roasted pumpkin, curry powder, cayenne and heavy cream cream.
    29 oz roasted skinless pumpkin, ½ tsp cayenne pepper powder, 1¼ tsp curry powder, 3/4 cup heavy cream
  • Serve hot with sour cream and pumpkin seeds.
    sour cream, pumpkin seeds
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Notes
To roast the pumpkin, cut it in a smaller slices, remove the seeds. Don’t throw the seed, you can use them afterwards. Place it on the baking tray, lined with parchment paper or silicone mate. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C / 350 °F until soft – about 1 hour, depending on how thick your pumpkin slices are. Check with a fork, if it’s soft. Then let it cool a little, remove the skin and it is ready to be blended into puree.
 
Nutrition Facts
Pumpkin curry soup - Roasted pumpkin soup
Amount per Serving
Calories
257
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
42
mg
14
%
Sodium
 
427
mg
19
%
Potassium
 
416
mg
12
%
Carbohydrates
 
22
g
7
%
Fiber
 
10
g
42
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
3939
IU
79
%
Vitamin C
 
3
mg
4
%
Calcium
 
61
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword creamy, gluten free, lentils, spicy, vegetarian

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