Coconut Curry Pumpkin Soup

Why You’ll Love This Recipe

Coconut Curry Pumpkin Soup is a rich, velvety blend of warm spices, creamy coconut milk, and earthy pumpkin. This comforting soup is both nourishing and full of bold flavor, with a hint of sweetness and just the right amount of heat. It’s perfect for fall meals, cozy lunches, or as a unique appetizer for dinner parties.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

pumpkin purée (canned or homemade)
coconut milk (full-fat for creaminess)
vegetable or chicken broth
onion (diced)
garlic (minced)
fresh ginger (grated)
red curry paste or curry powder
olive oil or coconut oil
salt and pepper
lime juice (optional for brightness)
fresh cilantro or chili flakes (for garnish)

directions

In a large pot, heat olive oil over medium heat. Sauté the diced onion until soft and translucent.

Add garlic and ginger, cooking for 1–2 minutes until fragrant.

Stir in the curry paste or powder and cook for another minute to toast the spices.

Add pumpkin purée and stir to combine, followed by coconut milk and broth. Mix well.

Bring the soup to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld.

Season with salt, pepper, and lime juice to taste.

Use an immersion blender to puree the soup for an extra smooth texture, if desired.

Serve hot, garnished with cilantro, chili flakes, or a swirl of coconut milk.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Add roasted butternut squash or carrots for extra depth.

Use green curry paste for a different flavor profile.

Stir in cooked lentils or chickpeas for added protein.

Top with toasted pumpkin seeds or crispy onions for crunch.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until warm.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use fresh pumpkin?

Yes, roast and puree it first for best results.

Is this soup spicy?

It depends on the curry paste used—adjust to taste.

Can I make it vegan?

Yes, it’s naturally vegan if you use vegetable broth.

Do I need to blend the soup?

No, but blending creates a smoother, creamier texture.

Can I make it ahead?

Absolutely, the flavors improve after a day in the fridge.

Can I add meat?

Yes, shredded chicken or cooked shrimp pairs well.

What if I don’t have curry paste?

Substitute with curry powder or a blend of cumin, coriander, and turmeric.

Is coconut milk necessary?

It adds richness, but you can use cream or a non-dairy substitute.

Can I make it thicker?

Yes, reduce the broth or add more pumpkin purée.

What sides go well with it?

Crusty bread, rice, or a fresh green salad work beautifully.

Conclusion

Coconut Curry Pumpkin Soup is a bold, comforting dish that’s easy to prepare and endlessly adaptable. With its creamy texture, rich spices, and nourishing ingredients, it’s sure to become a fall favorite on your table.

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