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Coconut Curry Pumpkin Soup Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
A warm, flavorful soup combining pumpkin, coconut milk, and aromatic spices, perfect for cozy days.

Ingredients

Oil

  • 1 tablespoon coconut oil or neutral oil

Vegetables

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated

Spices and Paste

  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika

Main ingredients

  • 30 ounces pumpkin puree (2 cans 100% pumpkin, not pie filling)
  • 1 can full-fat coconut milk
  • 3 cups vegetable broth or chicken broth, plus more as needed
  • 1 tablespoon soy sauce or tamari
  • 1 lime juiced
  • 1 teaspoon brown sugar, maple syrup, or honey
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes or pinch cayenne

Garnishes

  • Fresh cilantro, chopped (for garnish)
  • Toasted pumpkin seeds or sunflower seeds (for garnish)
  • Thinly sliced green onion (for garnish)
  • Extra coconut milk or plain yogurt (for serving)
  • Croutons or crispy chickpeas (for serving)

Instructions 

  • Sauté diced onion in oil until soft, then add garlic and ginger, cooking briefly.
  • Stir in curry paste, spices, then add pumpkin, coconut milk, broth, and soy sauce. Simmer for 10-15 minutes.
  • Puree the soup until smooth using an immersion blender or in batches with a countertop blender.
  • Adjust thickness with more broth if needed, then stir in lime juice and season to taste.
  • Serve hot, garnished with cilantro, seeds, green onion, and optional toppings.

Notes

Use fresh ginger and high-quality pumpkin for best flavor. Adjust spice level to taste.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: fusion
Keyword: coconut, curry, pumpkin