Skip to Content

Curried Pumpkin Apple Soup

A uniquely spiced soup that’s perfect for fall, Curried Pumpkin Apple Soup is a warm and cozy bowl of comfort to be enjoyed on chilly nights. (Vegan, gluten-free)

Curried Pumpkin and Apple Soup by

Hasn’t pumpkin season been glorious? I can’t remember a year when I’ve enjoyed cooking and baking with pumpkin more. From desserts to breakfast … to soup (of course) … I’ve taken every advantage of pumpkin-filled goodies.

I’ve tried hard, though, not to bombard this blog with pumpkin dishes, but as we transition from the initial glut of comfort food and autumn vegetable dishes over to holiday cooking — Thanksgiving is less than a month away now! — I have just one more to share: curried pumpkin and apple soup. Indian cuisine-leaning, with curry spices and coconut milk, this is a warming soup full of fall harvest’s favorite produce.

Part of the enjoyment credit, I think, goes to Pinterest. I fired up a new all-things-pumpkin board to keep track of the deliciousness flowing through my feed. Have you seen it? It’s positively pumpkin food art — the creativity and skill of food bloggers’ really shone through this year. I wish there were enough days in autumn to cook my way through them all.

Curried Pumpkin Apple Soup in a black bowl

We’ve had a little taste this month of the winter weather to come — several frosty mornings and blustery Saturdays too cold to rake the leaves without a hat and gloves.

The Farmers’ Almanac is predicting a bitterly cold winter here in the Midwest, and folks all over have been spotting woolly worms wearing the tell-tale signs of cold weather to come (narrow brown bands instead of wide).

So, I’m bracing for a soup-filled season. If there’s anything good to be said about winter, it’s soup!

Karen xo

More Pumpkin Soups:

Print Recipe
No ratings yet

Curried Pumpkin and Apple Soup

A uniquely spiced soup that’s perfect for fall, Curried Pumpkin
Apple Soup is a warm and cozy bowl of comfort to be enjoyed on chilly
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: pumpkin apple soup, pumpkin soup
Servings: 4
Calories: 256kcal
Author: Karen Gibson


  • 1 tablespoon olive oil
  • 1 medium sweet-tart apple such as Honeycrisp or Granny Smith, peeled, cored, and chopped
  • 1/2 cup chopped onion about 1/2 of a medium onion
  • 1 large leek sliced, white and light green parts only
  • 2 cloves garlic minced
  • 2 teaspoon curry powder use hot or mild, your preference
  • 1 teaspoon garam masala
  • 1 can pumpkin puree not pie filling
  • 4 cups vegetable stock
  • salt and pepper
  • 1/2 cup coconut milk be sure to shake the can well
  • pepitas toasted, for garnish


  • Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Add the apple, onions, and leeks, and saute until the onions and leeks are soft and the apples have taken on a golden hue (about 5-7 minutes). Add the garlic, curry powder, and garam masala and stir to mix with the apples and onions, about 30 seconds.
  • Add the pumpkin and chicken stock, and increase the heat to medium-high. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Taste, and add salt as needed.
  • To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in the coconut milk, and taste again, adding more salt and pepper to taste.
  • Ladle into bowls, and garnish with toasted pepitas. If desired, scrape a little bit of the thick coconut cream out of the can, and dollop in the center.


Calories: 256kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Curried Pumpkin and Apple Soup by
Recipe Rating


Sunday 31st of July 2022

You have vegetable stock in the ingredients list and chicken stock in the directions. Is it just as good with either one?

Karen Zechnich

Monday 10th of March 2014

I am finally getting around to making this soup. One question though...what size of canned pumpkin purée did you use? Thanks!


Monday 10th of March 2014

Oops! I used the 15 ounce size (I think it's 15 ... might be 14. It's the soup can size, not the monster 28 ouncer. :) )


Saturday 9th of November 2013

Karen, That's a brilliant combination, with curry and coconut milk, and one I will add to my soup repertoire this winter. Thanks! When I finish the backlog of papers I stuffed into a bag to clean up for my wine and cheese (which was itself a means to get me to clean up for my spouse's return) I'll hop on Pinterest and dance the hokey pokey.

Julie @ Texan New Yorker

Saturday 2nd of November 2013

Karen, I love your blog, and this soup looks fantastic! I love the curried flavors and coconut milk - nice change-up from usual pumpkin soups.

I followed you on Pinterest, I am Julie Wallace (TheTexNewYorker). I'd love to join your Soup board. Thanks! Oh, and my email is


Tuesday 5th of November 2013

Thanks, Julie, that's so sweet to say! Here's to a season of great soups!


Friday 1st of November 2013

I am so happy that it is finally soup season again. I love the way you the way you explained the soup. That soup looks absolutely delicious. I am glad some many people have something in common!! Soup!! I appreciate how you made a whole blog of soup just like me. Thanks for the amazing looking recipe.