Coconut curry pumpkin soup

This Coconut Curry Pumpkin Soup is a cozy, comforting dish that’s perfect for those chilly days. The creamy pumpkin base is blended with rich coconut milk and spiced with a hint of curry, giving it a warm, flavorful kick. It’s a simple yet satisfying soup that brings out the best of fall flavors, but it’s so delicious you’ll want to enjoy it year-round. Serve it with a slice of crusty bread for a hearty meal, or as a starter to a bigger feast. If you’re a fan of bold, comforting soups, this one will quickly become a favorite!

Ingredients & Substitutions

Pumpkin Puree: You can use canned pumpkin puree for convenience, or roast and puree fresh pumpkin if you prefer a more homemade touch. Just make sure it’s plain pumpkin puree, not pumpkin pie filling.

Coconut Milk: Full-fat coconut milk gives the soup its rich, creamy texture. If you want a lighter version, you can use lite coconut milk, but the soup will be less creamy. You could also substitute with any plant-based milk, though it may change the flavor a bit.

Curry Powder: This adds warmth and spice to the soup. If you don’t have curry powder, you can substitute with a mix of turmeric, cumin, and a little coriander, or use your favorite curry paste.

Vegetable Broth: This helps thin the soup and adds flavor. If you don’t have vegetable broth, you can substitute it with chicken broth, or even water in a pinch, though the flavor will be milder.

Onion & Garlic: These two build the base flavor of the soup. If you’re out of fresh garlic or onions, you can use garlic powder and onion powder as a quick fix.

Ginger: Fresh ginger adds a nice zing to the soup. If you don’t have fresh ginger, ground ginger can be used, but start with less as it’s more concentrated.

Lime Juice: A squeeze of fresh lime brightens the flavors at the end. You could substitute with lemon juice or even a splash of apple cider vinegar for some acidity.

Salt & Pepper: Basic seasoning to taste. Adjust as needed based on the saltiness of your broth.

These ingredients come together to make a comforting, flavorful Coconut Curry Pumpkin Soup, with plenty of flexibility if you need to make a few swaps.

The Preparation Method

1. Sauté the Aromatics: Start by heating a little oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then, toss in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Spices: Sprinkle in the curry powder and stir to coat the onions, garlic, and ginger. Let the spices cook for about 30 seconds to release their flavors, but be careful not to burn them.
3. Stir in the Pumpkin: Add the pumpkin puree to the pot and mix everything together, letting the pumpkin soak up all those flavors from the spices and aromatics.
4. Pour in the Liquids: Slowly pour in the vegetable broth, stirring to combine it with the pumpkin mixture. Then, add the coconut milk and stir again until the soup is smooth and creamy.
5. Simmer: Bring the soup to a simmer over medium heat. Once it starts bubbling, reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to make sure nothing sticks to the bottom.
6. Add Lime and Season: After simmering, stir in the lime juice for a bright, tangy finish. Season the soup with salt and pepper to taste, adjusting as needed.
7. Blend (Optional): If you want a super smooth texture, you can use an immersion blender to blend the soup right in the pot. If you prefer a chunkier texture, you can skip this step.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro, a swirl of coconut milk, or even some toasted pumpkin seeds for a little crunch.

This Coconut Curry Pumpkin Soup comes together in just a few steps, creating a warm and satisfying dish that’s perfect for any meal.

Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Calories: 220 kcal per serving, Servings: 4

Canned Pumpkin Puree

Buy Now →

Curry Powder or Curry Paste

Buy Now →

How to Make Coconut Curry Soup Thicker?

If you want to thicken your Coconut Curry Pumpkin Soup, there are a few easy ways to do it. One option is to let the soup simmer uncovered a bit longer, which allows some of the liquid to evaporate and naturally thickens it. Another way is to stir in a slurry made from cornstarch or flour mixed with water just a tablespoon or two should do the trick. You can also blend a portion of the soup using an immersion blender, which will give it a thicker, creamier texture. Lastly, adding more pumpkin puree or coconut milk can also help give the soup a richer, thicker consistency.

How to serve the recipe

To serve your Coconut Curry Pumpkin Soup, ladle it into bowls while it’s still warm. For a nice presentation, consider garnishing each bowl with a sprinkle of fresh cilantro or a drizzle of coconut milk. You can also add a few toasted pumpkin seeds on top for a bit of crunch.

Pair the soup with a slice of crusty bread or a side salad to make it a complete meal. If you want to create a cozy atmosphere, serve it with a warm, soft blanket on a chilly day. Enjoy your comforting bowl of soup

Print