Kid-friendly Pumpkin Curry Soup

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Having a food blog and a young child means a lot of people ask what I feed my son. It isn’t always easy, but both of us are learning about what works and what doesn’t.

My son goes to daycare, where he is fed breakfast, lunch, and snacks, but we began our food education at home when he was just starting on solids. We disregarded baby food from the grocery store, instead choosing to make our own. Baby food sounds daunting for a lot of people, but it’s probably the easiest food you can ever make, short of pouring cereal into a bowl. All you have to do is cook a fruit or veg until it’s soft, then mash it. Anyway, I like to think that this is one of the reasons my son loves green beans, peas, and broccoli, all things most kids freak out about.

There have been successes and flops over the years of course – he loves risotto, and will eat quiche if you call it pie, but insists on removing specks of onion from tomato sauce and won’t even consider salad. Anything he can eat with chopsticks is a hit. Beans can go either way. I was thinking soup would be a flop, because we couldn’t get him to even try it. Until now, because it turns out there is a secret trick to getting kids to eat soup.


Or in our case, buttered toast strips. Either way, something dippable. Once they’ve gotten a taste via the bread, it’s an easier transition to the spoon. Of course, this can backfire in a way. After I served him a different kind of soup the other day, he proclaimed, “I only like orange soup!”

Go figure.

Pumpkin curry soup is perfect for busy weeknights. The whole family can enjoy it if you employ my secret weapon for getting kids to eat soup, too!
Notoriously hard to photograph soup

One reason I like this soup is that it comes together very quickly, making it the perfect recipe for a busy weeknight. You could start out with a mirepoix but then you’d just have to blend everything later, so why bother? However, if you’re looking to add some bulk, I’d add some parboiled potatoes and puree at the end, or not.

Pumpkin Curry Soup

Kid-friendly Pumpkin Curry Soup

Pumpkin soup with mild curry flavors
5 from 1 vote
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soups & Stews
Cuisine Indian
Servings 4
Calories 222 kcal


  • 1 can coconut milk
  • 2 teaspoons red curry paste, see headnote
  • 2 cups or 1 15-ounce can pureed pumpkin
  • 1 cup vegetable broth
  • Salt


  • In a saucepan over medium heat, combine the curry paste and half the coconut milk. Whisk until paste is fully incorporated. Stir in the rest of the coconut milk, pumpkin, and broth, and bring to a boil. Reduce heat and simmer for about 20 minutes. Add salt to taste and serve.


For the red curry paste: Use more if you like, but I recommend adding it at the end, unless you know your family’s spice tolerance. Note that different brands or recipes of curry paste will be different spice levels, so use your discretion.


Calories: 222 kcalCarbohydrates: 9 gProtein: 3 gFat: 21 gSaturated Fat: 19 gSodium: 384 mgFiber: 1 gSugar: 3 g
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  1. I am totally trying this and I love the idea of breadsticks for dipping – we’ve been using pretzel sticks and they just don’t soak up enough of anything that’s more liquidy, though they’re good for hummus, etc.

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