Coconut Curry Pumpkin Soup

Why You’ll Love This Recipe

Coconut Curry Pumpkin Soup is a warm, velvety, and flavorful dish that blends the earthy sweetness of pumpkin with the rich creaminess of coconut milk and the bold spice of curry. It’s the perfect comfort food for fall or any time you crave something nourishing, aromatic, and satisfying. Easy to make and naturally vegan, it’s a cozy meal that comes together quickly with minimal ingredients.

ingredients

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

pumpkin purée (canned or fresh)coconut milk (full-fat for richness)vegetable brothyellow oniongarlicfresh gingerolive oilred curry pasteground cuminsea saltblack pepperlime juicefresh cilantro (for garnish)

directions

In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 4-5 minutes.

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

Add red curry paste and cumin, stirring for 1-2 minutes to toast the spices.

Pour in the pumpkin purée, coconut milk, and vegetable broth. Stir well to combine.

Bring the mixture to a simmer and cook for 15-20 minutes, allowing flavors to meld.

Season with salt, pepper, and a squeeze of fresh lime juice to brighten the flavor.

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

Return to pot and adjust seasoning if needed.

Serve hot, garnished with chopped cilantro and an extra drizzle of coconut milk if desired.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20 minutesBlending and finishing time: 5 minutesTotal time: 35 minutes

Variations

Add roasted butternut squash for extra depth and texture.

Include a pinch of cinnamon or nutmeg for a sweeter, spiced version.

Stir in cooked lentils or chickpeas for added protein.

Top with toasted pumpkin seeds for crunch.

Add a dash of chili flakes for extra heat.

storage/reheating

Store Coconut Curry Pumpkin Soup in an airtight container in the refrigerator for up to 5 days.Freeze in portioned containers for up to 3 months.Reheat gently on the stove or in the microwave, stirring occasionally until heated through.

FAQs

Can I use homemade pumpkin purée?

Yes, just make sure it’s smooth and not too watery.

Is this soup spicy?

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

Can I use light coconut milk?

Yes, but full-fat gives a richer, creamier result.

What can I substitute for red curry paste?

You can use yellow or green curry paste, or a mix of curry powder and chili flakes.

Can I make this in advance?

Absolutely—it actually tastes better the next day as the flavors develop.

Is this soup gluten-free?

Yes, it’s naturally gluten-free, but double-check your curry paste and broth.

Can I serve it cold?

It’s best served warm, but it can be enjoyed chilled like a gazpacho-style dish.

Can I add vegetables?

Sure! Try carrots, sweet potato, or bell peppers for variation.

Do I need to blend it?

Blending gives a silky texture, but you can leave it chunky if preferred.

Can I use other squash instead of pumpkin?

Yes, acorn or kabocha squash work well as substitutes.

Conclusion

Coconut Curry Pumpkin Soup brings together comfort and bold flavors in a creamy, nutritious bowl. Whether you’re preparing a cozy fall dinner or a quick weekday lunch, this soup delivers warmth and satisfaction with every spoonful. Its versatility and ease make it a staple you’ll want to revisit all season long.

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