Spicy Pumpkin Curry Soup

pumpkin curry soup

You can tell tastebuds run in the family when both my partner Luke and his little brother Jesse started eating this soup—both emitted so many monosyllabic words of pleasure that I knew it would be a recipe I needed to copy. This soup in the photo was made by Kerrie, Luke’s mum, but I helped! It is so simple and so delicious, and would be great made with squash or yam instead of pumpkin. Below is the four ingredient recipe (!) as well as some suggestions for alterations from yours truly.

Spicy Pumpkin Curry Soup

Adapted from Australia Women’s Weekly “Just Four Ingredients”

Makes: 8-10 servings
Cooking time: 20 min
Difficulty: Easy


  • 1 barbecued chicken, de-boned and de-skinned, chopped into bite size pieces (or 4-6 chicken thighs, cooked and chopped into bite size pieces)
  • 1/4 cup red curry paste
  • 2 420g cans of cream of pumpkin soup (see note)
  • 3 400ml cans of light coconut milk
  • 1 1/2 cups water
  • optional: chopped fresh basil or cilantro/coriander, thinly sliced onion, 1 tin diced tomatoes, 3/4 cup frozen or fresh peas

In a large saucepan, heat the red curry paste and cook for 2-3 minutes. Add pumpkin soup, coconut milk, and water and bring to a low boil. Add the chicken and reduce heat slightly, simmer until heated through. Remove from heat.

If you’re using some of the optional ingredients: cook your thinly sliced onion with a little bit of olive oil until soft and a bit golden, then add the red curry paste and continue. If you’re using some chopped fresh herbs or the peas, add them when you add the chicken. If you add some diced tomatoes, add them at the same time as the other liquid ingredients.

Serve with some freshly cracked pepper and a dollop of sour cream, or however you desire!

Note: If you don’t want to buy premade pumpkin soup, you can instead buy about a kilo’s worth of fresh butternut pumpkin and roast it yourself. (This is probably cheaper, too.) Or, in North America, you could buy about 600g worth of plain pumpkin pie filling, and add about a cup of water or milk and a bit of salt and paprika to make it roughly the same consistency. You might want to toss it in the food processor or blender for a few pulses to make it nice and silky.

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