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Coconut Curry Pumpkin Soup

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Creamy and comforting pumpkin soup infused with coconut milk and warm curry spices — perfect for a cozy meal.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 4 cups pumpkin puree (canned or fresh)
  • 2 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk, plus extra to garnish
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar or maple syrup (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: cilantro, pumpkin seeds, lime wedges, red pepper flakes

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in red curry paste and turmeric; cook for another minute to toast spices.
  4. Add pumpkin puree, vegetable broth, and coconut milk; stir to combine.
  5. Bring to a gentle simmer. Add soy sauce and brown sugar if using. Simmer for 10–15 minutes to allow flavors to meld.
  6. Remove from heat and blend with an immersion blender until smooth (or carefully transfer in batches to a blender).
  7. Return soup to low heat, taste and season with salt, pepper, or more curry paste as desired.
  8. Ladle into bowls and garnish with a drizzle of coconut milk, cilantro, pumpkin seeds, lime wedges, or red pepper flakes.

Notes

  • Use fresh pumpkin: roast 3–4 pounds of pumpkin chunks until tender and puree yourself.
  • Adjust heat: add more curry paste or a pinch of cayenne for extra spice.
  • Make it vegan: ensure your curry paste is vegan or use tomato paste + spices instead.
  • Storage: refrigerate for up to 4 days or freeze for 2–3 months.
  • Reheat gently, adding extra broth or coconut milk if it thickens too much.

Nutrition

Find it online: https://easy-tapas-recipes.com/coconut-curry-pumpkin-soup/