Name: Coconut Curry Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 cups pumpkin purée (canned or homemade); 1 can (13.5 oz) full-fat coconut milk; 1 medium onion, chopped; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp curry powder; 1 tsp ground cumin; 2 cups vegetable broth; 1 tbsp olive oil or coconut oil; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 tbsp lime juice (optional); Fresh cilantro or pumpkin seeds, for garnish

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Coconut Curry Pumpkin Soup is a warm, creamy, and aromatic bowl of comfort that’s perfect for chilly evenings or cozy lunches. With the natural sweetness of pumpkin, the richness of coconut milk, and a kick of curry spice, this soup is as nourishing as it is flavorful. I love how it comes together in one pot with minimal effort.

Why I Love This Recipe

I love how this soup blends sweet, savory, and spicy flavors into one velvety bowl. It’s dairy-free, filling, and packed with nutrients from pumpkin and coconut milk. Whether I’m meal-prepping for the week or making a quick dinner, this recipe never lets me down. It’s also easy to customize with whatever toppings or mix-ins I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée (canned or homemade)
Full-fat coconut milk
Onion, chopped
Garlic cloves, minced
Fresh ginger, grated
Curry powder
Ground cumin
Vegetable broth
Olive oil or coconut oil
Salt
Black pepper
Lime juice (optional, for brightness)
Fresh cilantro or pumpkin seeds (for garnish)

Directions

In a large pot, heat the olive oil over medium heat.
Sauté the chopped onion for about 3–4 minutes until softened.
Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the curry powder and cumin, letting them toast for about 30 seconds.
Add the pumpkin purée and vegetable broth, stirring to combine.
Pour in the coconut milk and season with salt and pepper to taste.
Bring the soup to a simmer and cook for 10–15 minutes to let the flavors meld.
Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
Stir in lime juice if using, and adjust seasoning as needed.
Serve hot, garnished with cilantro, pumpkin seeds, or a swirl of coconut milk.

Servings and timing

This recipe serves 4–6 people. Prep time is about 10 minutes, and cooking time is around 20 minutes.

Variations

Sometimes I like to add a pinch of cayenne pepper or red chili flakes if I want more heat. I’ve also stirred in cooked lentils or chickpeas to make it heartier. For a Thai twist, I’ll add a bit of red curry paste and a splash of soy sauce. If I have extra roasted pumpkin on hand, I blend some of it in for a deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes really well—I pour it into freezer-safe containers or bags and freeze for up to 2 months. To reheat, I warm it on the stovetop over medium heat or microwave it in a bowl in 30-second intervals, stirring in between until hot.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used roasted or steamed fresh pumpkin, and it works beautifully. I just make sure to blend it well for a smooth texture.

Is this soup spicy?

It’s mildly spiced from the curry powder. If I want more heat, I’ll add cayenne pepper or red chili flakes to suit my taste.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance—it tastes even better the next day after the flavors have had time to develop.

What can I serve with this soup?

I like to serve it with crusty bread, naan, or a side of rice. It also pairs well with a crisp salad or roasted veggies.

Can I make it thicker or thinner?

Yes, if I want it thicker, I simmer it a little longer or add less broth. To thin it out, I stir in more broth or water until I get the consistency I like.

Conclusion

Coconut Curry Pumpkin Soup is one of my favorite fall and winter recipes. It’s creamy, comforting, and full of bold flavor without being heavy. Whether I’m making a quick lunch or something warm for dinner, this soup always hits the spot. It’s simple, satisfying, and endlessly adaptable.