Print

Coconut Curry Pumpkin Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Curry Pumpkin Soup is a creamy, comforting, and flavorful one-pot soup made with pumpkin purée, coconut milk, and warming spices. This dairy-free fall soup is perfect for chilly nights and easy to make in under 30 minutes.

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

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Sauté chopped onion for 3–4 minutes until soft.
  3. Add garlic and ginger; cook for 1 minute.
  4. Stir in curry powder and cumin; toast for 30 seconds.
  5. Add pumpkin purée and vegetable broth; mix well.
  6. Pour in coconut milk, season with salt and pepper.
  7. Bring to a simmer and cook for 10–15 minutes.
  8. Use an immersion blender or regular blender to puree until smooth.
  9. Stir in lime juice, adjust seasoning.
  10. Serve hot with garnishes like cilantro, pumpkin seeds, or a coconut milk swirl.

Notes

  • Add cayenne or chili flakes for extra heat.
  • Stir in lentils, chickpeas, or roasted pumpkin for heartiness.
  • For a Thai-inspired version, mix in red curry paste and soy sauce.
  • Store with a splash of coconut milk to maintain creaminess after reheating.

Nutrition

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