Coconut Curry Pumpkin Soup is a creamy, flavorful, and comforting dish that blends the rich sweetness of pumpkin with the warm, aromatic spices of curry and coconut milk. This velvety soup is perfect for chilly days and makes a nourishing meal or appetizer with minimal effort.
Why You’ll Love This Recipe
- Rich & Creamy – The combination of pumpkin and coconut milk creates a silky texture.
- Warm & Spiced – Curry powder adds depth and warmth to the soup.
- Easy to Make – Ready in under 30 minutes with simple ingredients.
- Healthy & Nourishing – Packed with vitamins, fiber, and healthy fats.
- Vegan & Gluten-Free – Naturally plant-based and great for various diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pumpkin purée (canned or fresh)
- Coconut milk (full-fat for a richer texture)
- Vegetable broth
- Onion, diced
- Garlic cloves, minced
- Curry powder
- Ground ginger
- Olive oil or coconut oil
- Salt and black pepper
- Red pepper flakes (optional, for heat)
- Fresh lime juice (for balance)
- Fresh cilantro (for garnish)
Directions
- Sauté the Aromatics – In a large pot, heat oil over medium heat. Add diced onion and sauté until softened. Stir in garlic, curry powder, and ground ginger, cooking for about 1 minute until fragrant.
- Add Pumpkin & Broth – Stir in pumpkin purée and vegetable broth, mixing well. Bring to a gentle simmer.
- Pour in Coconut Milk – Reduce heat to low and stir in the coconut milk. Let it simmer for 10-15 minutes, stirring occasionally.
- Blend (Optional) – For a smoother texture, use an immersion blender or blend in batches.
- Season & Finish – Stir in lime juice, salt, and black pepper to taste. Adjust spice level with red pepper flakes if desired.
- Serve & Garnish – Ladle into bowls and top with fresh cilantro. Serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Protein Boost – Add cooked lentils or chickpeas for extra protein.
- Nutty Flavor – Stir in a spoonful of peanut butter or almond butter.
- Extra Veggies – Blend in roasted carrots or sweet potatoes.
- Spicier Version – Add more red pepper flakes or Thai red curry paste.
- Low-Fat Option – Use light coconut milk instead of full-fat.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months in portioned containers. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 30-second intervals.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and blend fresh pumpkin for a homemade purée.
Is this soup spicy?
It has mild warmth from curry powder, but you can adjust the spice level with red pepper flakes or chili paste.
What can I serve with this soup?
It pairs well with crusty bread, naan, or a simple salad.
Can I make this soup ahead of time?
Yes! It reheats beautifully, making it great for meal prep.
How do I make it thicker?
Reduce the broth or let the soup simmer longer to thicken naturally.
Can I use a different type of milk?
Yes! Almond milk or oat milk works, but coconut milk provides the best creaminess.
Does this soup need blending?
It’s optional—blending creates a smoother texture, but you can leave it chunky.
Can I add protein?
Yes! Cooked chicken, shrimp, or tofu make great additions.
How do I balance the flavors?
A splash of lime juice or a little maple syrup helps balance the richness.
Can I use curry paste instead of powder?
Yes! Thai red or yellow curry paste works well for a different flavor profile.
Conclusion
Coconut Curry Pumpkin Soup is a creamy, comforting dish that’s easy to make and full of bold flavors. Whether you enjoy it as a starter or a main course, this nourishing soup is sure to become a favorite. Try it today and enjoy a warm, flavorful bowl of goodness!
PrintCoconut Curry Pumpkin Soup
A warm and comforting soup made with creamy coconut milk, fragrant curry spices, and smooth pumpkin purée. This easy one-pot recipe is perfect for fall or any cozy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai, Indian-inspired
Ingredients
- 1 tbsp olive oil (or coconut oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp red curry paste (or 1 tsp curry powder)
- 1 can (15 oz) pumpkin purée (or 2 cups fresh roasted pumpkin)
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 tbsp maple syrup (or honey)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp turmeric (optional, for extra warmth)
- ¼ tsp cayenne pepper (optional, for spice)
- Juice of ½ lime
For Garnish:
- Chopped cilantro or parsley
- Toasted pumpkin seeds
- Coconut cream drizzle
- Crushed red pepper flakes
Instructions
-
Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
- Stir in garlic, ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
-
Add pumpkin & broth:
- Stir in pumpkin purée and vegetable broth, mixing well. Bring to a gentle simmer.
-
Make it creamy:
- Pour in the coconut milk, maple syrup, salt, black pepper, turmeric, and cayenne pepper. Stir and let simmer for 10-15 minutes.
-
Blend for smoothness (optional):
- Use an immersion blender to puree the soup for a silky texture, or leave it chunky if preferred.
-
Finish & serve:
- Stir in lime juice for brightness. Taste and adjust seasoning if needed.
- Serve warm with cilantro, pumpkin seeds, and a drizzle of coconut cream on top.
Notes
- For extra protein, add chickpeas or lentils.
- Swap butternut squash for pumpkin if needed.
- Make it spicier with extra curry paste or chili flakes.
- Leftovers can be stored in the fridge for 4 days or frozen for 3 months.