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Coconut Curry Pumpkin Soup

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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.

Ingredients

Scale
  • 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

  1. 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.

  2. Add pumpkin & broth:

    • Stir in pumpkin purée and vegetable broth, mixing well. Bring to a gentle simmer.

  3. 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.

  4. Blend for smoothness (optional):

    • Use an immersion blender to puree the soup for a silky texture, or leave it chunky if preferred.

  5. 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.

Find it online: https://ukfinda.com/coconut-curry-pumpkin-soup/