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Coconut Curry Pumpkin Soup Recipe

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Dive into autumn with this creamy, comforting coconut curry pumpkin soup. Perfectly spiced and easy to make!

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 tablespoons of olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of minced ginger
  • 1 tablespoon of mild curry powder
  • ½ teaspoon of garam masala
  • 3 cups of vegetable stock
  • 1 can (14 ounces) of coconut milk (plus extra for serving, if desired)
  • 3 cups of pumpkin puree (or butternut squash)
  • Salt and pepper, to taste

Instructions

  1. Start with the aromatics: Heat your olive oil in a medium pot over medium heat. When it’s nice and hot, add the diced onion and cook until it’s soft and translucent, about 4 minutes. You’ll want to keep an eye on it and stir occasionally to avoid browning.
  2. Add the garlic and ginger: Once the onion is ready, add the minced garlic and ginger. Stir for about a minute, or until they become fragrant. There’s nothing quite like the smell of garlic and ginger sizzling in a pan!
  3. Spice it up: Sprinkle in the curry powder and garam masala. Stir constantly for around 15 seconds to “bloom” the spices, which helps release their flavors. Be careful not to let them burn!
  4. Combine the main ingredients: Pour in the vegetable stock, coconut milk, and pumpkin puree. Give everything a good stir to combine, and then bring the mixture to a gentle boil.
  5. Simmer and season: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the flavors to meld together beautifully. After 20 minutes, give it a taste and add salt and pepper as needed.
  6. Blend until smooth: Use an immersion blender to puree the soup until it’s smooth and creamy. If you’re using a regular blender, work in batches and be cautious with the hot soup.
  7. Serve and garnish: Ladle the soup into bowls, and if you like, add a drizzle of coconut milk on top for extra creaminess. Finish with toasted pumpkin seeds and a sprinkle of chopped cilantro for a little crunch and color.

Notes

This coconut curry pumpkin soup is beautiful served in wide, shallow bowls with a swirl of coconut milk on top. Sprinkle some toasted pumpkin seeds and fresh cilantro for a lovely pop of green and extra crunch. For an elegant touch, you could even add a dash of smoked paprika or a drizzle of chili oil.

Serve it with warm, crusty bread or naan on the side for dipping—trust me, you’ll want something to soak up every last drop! This soup also pairs wonderfully with a simple side salad, maybe something with arugula or baby spinach to balance out the richness.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner