Coconut Curry Pumpkin Soup
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.
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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