Coconut Curry Pumpkin Soup

Why You’ll Love This Recipe

Coconut Curry Pumpkin Soup is a comforting and flavorful dish that brings together the creamy sweetness of pumpkin with the warmth of curry spices and the richness of coconut milk. Perfect for chilly days, this soup is easy to make, naturally vegan, and ideal for meal prep or entertaining guests. Its velvety texture and aromatic depth make it a fall favorite that can be enjoyed year-round.

ingredients

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

pumpkin puree
coconut milk
vegetable broth
onion
garlic
ginger
red curry paste
olive oil or coconut oil
lime juice
salt
black pepper
optional toppings: pumpkin seeds, fresh cilantro, chili flakes

directions

Heat oil in a large pot over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and ginger, cooking for another minute.

Add red curry paste and cook until fragrant.

Pour in the pumpkin puree, coconut milk, and vegetable broth, stirring to combine.

Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

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

Ladle into bowls and garnish with pumpkin seeds, cilantro, or chili flakes if desired.

Servings and timing

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

Variations

Add a dash of cinnamon or nutmeg for a warm spice twist.
Use sweet potato puree instead of pumpkin for a different flavor.
Add chickpeas or lentils for extra protein.
Stir in spinach or kale at the end for added greens.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months; thaw in the fridge before reheating.
Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, roast or steam fresh pumpkin and puree it before use.

Is this soup spicy?

It has a mild heat from the red curry paste, but you can adjust it to taste.

Can I make it without coconut milk?

Yes, substitute with any plant-based milk and add a bit of oil for richness.

What type of curry paste should I use?

Thai red curry paste works best, but yellow or green can also be used.

Can I make this soup ahead of time?

Absolutely, it stores and reheats very well.

Is this soup gluten-free?

Yes, it’s naturally gluten-free—just check your curry paste ingredients.

What can I serve with this soup?

Crusty bread, naan, or a fresh salad pairs nicely.

Can I use light coconut milk?

Yes, though the soup will be slightly less creamy.

How can I make it thicker?

Reduce the broth slightly or simmer longer for a thicker texture.

Can I serve it cold?

It’s best served warm, but can be enjoyed chilled like a gazpacho if preferred.

Conclusion

Coconut Curry Pumpkin Soup is a luscious and nourishing bowl of comfort that’s easy to prepare and packed with flavor. Its blend of sweet pumpkin, creamy coconut, and bold curry spices makes it a standout option for cozy lunches, light dinners, or elegant starters. Whip up a pot and enjoy its heartwarming goodness with every spoonful.

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