As autumn settles in, nothing warms the soul like a bowl of Coconut Curry Pumpkin Soup. This creamy, flavorful soup blends the sweetness of pumpkin with the aromatic warmth of curry and coconut milk, creating a cozy fall soup perfect for chilly evenings. Whether you’re seeking a healthy weeknight meal or a vibrant starter for a dinner party, this dish delivers comfort and nourishment in every spoonful.
Why You’ll Love Coconut Curry Pumpkin Soup
- Rich and Creamy: Coconut milk creates a velvety texture without dairy.
- Quick to Make: Ready in under 30 minutes for busy days.
- Healthy and Gluten-Free: Packed with nutrients and naturally plant-based.
- Customizable: Adjust spices or add-ins to suit your taste.
- Perfect for Fall: A seasonal favorite that celebrates pumpkin’s versatility.
Ingredients for Coconut Curry Pumpkin Soup
Here’s what you need for this cozy fall soup (serves 4–6):
- 1 tbsp (15ml) olive oil (or coconut oil)
- 1 medium onion, diced (about 1 cup/150g)
- 3 cloves garlic, minced
- 1 tbsp (10g) fresh ginger, grated
- 2 tbsp (12g) curry powder (mild or hot)
- 1 can (15 oz/425g) pumpkin puree
- 3 cups (720ml) vegetable broth
- 1 can (13.5 oz/400ml) coconut milk
- 1 tbsp (15ml) maple syrup (optional)
- Salt and black pepper, to taste
- Juice of half a lime (about 1 tbsp/15ml, optional)
- Fresh cilantro or toasted pumpkin seeds, for garnish
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender or countertop blender
- Measuring cups and spoons
- Knife and cutting board
Ingredient Tips
- Canned pumpkin puree saves time; roasted fresh pumpkin adds depth.
- Choose curry powder based on spice preference—yellow for mild, red for bold.
- Full-fat coconut milk ensures creaminess; light works for fewer calories.
- Maple syrup enhances sweetness; omit for a savory profile.
- Lime juice adds a bright, tangy finish.
Directions for Coconut Curry Pumpkin Soup
Let’s make this cozy fall soup—creamy, aromatic, and delicious!
Sauté Aromatics
In a large pot, I heat 1 tbsp olive oil over medium heat. I add 1 diced onion and sauté for 3–4 minutes until soft. I stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp curry powder, cooking for 1 minute until fragrant.
Add Pumpkin and Broth
I stir in 1 can pumpkin puree and 3 cups vegetable broth. I bring it to a boil, then reduce to a simmer for 10 minutes to meld flavors.
Blend and Finish
Using an immersion blender, I puree the soup until smooth (or blend in batches with a countertop blender). I stir in 1 can coconut milk and 1 tbsp maple syrup (if using), simmering for 2–3 minutes. I season with salt, pepper, and lime juice to taste.
Serve
I ladle the soup into bowls and garnish with fresh cilantro or toasted pumpkin seeds.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~25–30 minutes
- Servings: 4–6
- Calories: ~200 kcal per serving (1/6 dish)
- Macros per Serving: 20g carbs, 3g protein, 12g fat, 3g fiber
Variations
Try these twists on this recipe:
- Protein Boost: Add 1 cup cooked lentils or chickpeas, inspired by LaylaCooks’ Detox Turmeric Lentil Soup.
- Greens Addition: Stir in baby spinach or kale.
- Spicy Twist: Add ¼ tsp cayenne or a diced chili.
- Milder Flavor: Use sweet curry powder and skip extra spices.
- Creamy Swap: Replace coconut milk with Greek yogurt for tang.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for a refreshing drink.
- Serve with LaylaCooks’ The Best Peach Sorbet for dessert.
Storage
I store cooled soup in an airtight container in the fridge for up to 4 days. For freezing, I cool completely, transfer to freezer-safe containers, and store for up to 2 months. I reheat on the stovetop over medium heat or in the microwave, stirring occasionally.
Serving Tips
- Presentation: Serve in warm bowls with a coconut milk drizzle for flair.
- Garnish: Top with cilantro, pumpkin seeds, or chili flakes.
- Pairing: Try with LaylaCooks’ Pickle Juice Ranch Cucumber Salad or naan.
- Portion Size: 1–1.5 cups per person.
- Occasions: Perfect for fall dinners, cozy nights, or meal prep.
FAQs
Can I use fresh pumpkin?
Yes, roast and puree fresh pumpkin for a homemade touch.
Can I make it ahead?
Yes, it tastes better the next day as flavors deepen.
Is this soup vegan?
Yes, if your curry powder is vegan, it’s naturally plant-based.
How do I make it thicker?
Simmer uncovered to reduce or blend in a small cooked potato.
Can I adjust the spice level?
Yes, use mild curry powder or add chili for heat.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Coconut Curry Pumpkin Soup is a creamy, vibrant dish that’s quick to make and perfect for fall. This cozy fall soup combines pumpkin, coconut milk, and curry for a nourishing, flavorful bowl. Try this versatile recipe and savor a seasonal favorite!
Coconut Curry Pumpkin Soup
Ingredients
- 1 tbsp 15ml olive oil (or coconut oil)
- 1 medium onion diced (about 1 cup/150g)
- 3 cloves garlic minced
- 1 tbsp 10g fresh ginger, grated
- 2 tbsp 12g curry powder (mild or hot)
- 1 can 15 oz/425g pumpkin puree
- 3 cups 720ml vegetable broth
- 1 can 13.5 oz/400ml coconut milk
- 1 tbsp 15ml maple syrup (optional)
- Salt and black pepper to taste
- Juice of half a lime about 1 tbsp/15ml, optional
- Fresh cilantro or toasted pumpkin seeds for garnish
Instructions
Sauté Aromatics
- In a large pot, I heat 1 tbsp olive oil over medium heat. I add 1 diced onion and sauté for 3–4 minutes until soft. I stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 2 tbsp curry powder, cooking for 1 minute until fragrant.
Add Pumpkin and Broth
- I stir in 1 can pumpkin puree and 3 cups vegetable broth. I bring it to a boil, then reduce to a simmer for 10 minutes to meld flavors.
Blend and Finish
- Using an immersion blender, I puree the soup until smooth (or blend in batches with a countertop blender). I stir in 1 can coconut milk and 1 tbsp maple syrup (if using), simmering for 2–3 minutes. I season with salt, pepper, and lime juice to taste.
Serve
- I ladle the soup into bowls and garnish with fresh cilantro or toasted pumpkin seeds.
Notes
- Use light coconut milk for a lower-fat option.
- Add cooked lentils or chickpeas to make it heartier.
- Taste curry powder before using — adjust quantity if very strong.
- Blend thoroughly for a silky-smooth texture.
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