When the leaves start to turn golden, the air gets that crisp, cool edge, and your kitchen begins to smell like cinnamon, nutmeg, and freshly baked treats, there’s nothing more comforting than wrapping your hands around a warm bowl of soup. While most people think of soup as a savory escape, this Coconut Curry Pumpkin Soup combines the best of both worlds: the creamy sweetness of pumpkin and the rich, aromatic depth of curry and coconut milk. It’s a dish that makes you feel instantly at home.
It’s no surprise that pumpkin-based recipes have a loyal following. Whether it’s a creamy soup, a fragrant curry, or even your favorite Pumpkin Muffins Recipe, pumpkin offers a versatility that’s perfect for fall. This Coconut Curry Pumpkin Soup is not just another seasonal dish—it’s the recipe you’ll find yourself making again and again when the weather turns chilly.
Table of Contents
Why You’ll Love This Recipe
- Cozy & comforting: Perfect for cool autumn days.
- Beginner-friendly: Simple steps, easy-to-find ingredients.
- Balanced flavors: The sweetness of pumpkin meets the warmth of curry.
- Versatile: Works as a starter, main dish, or part of a holiday menu.
Coconut Curry Pumpkin Soup
- Total Time: 40 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Creamy, comforting pumpkin soup with the sweetness of pumpkin, the richness of coconut milk, and the aromatic warmth of curry—perfect for chilly fall days.
Ingredients
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups pumpkin purée (fresh roasted or canned)
- 1 medium carrot, diced (optional)
- 2 tablespoons olive oil or coconut oil
- 1–2 tablespoons red curry paste (adjust for spice level)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth (or chicken broth)
- 1 (14-ounce) can coconut milk (full-fat)
- 1 tablespoon brown sugar or maple syrup (optional)
- Salt and pepper to taste
- For serving: fresh cilantro, toasted pumpkin seeds, swirl of coconut milk or cream
Instructions
- Heat olive or coconut oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft. Stir in garlic and ginger, cooking 1–2 minutes.
- Add curry paste, turmeric, cumin, and coriander. Cook 1–2 minutes, stirring constantly.
- Stir in pumpkin purée and carrot (if using). Pour in broth and bring to a gentle boil.
- Reduce heat and simmer 15–20 minutes until carrots are tender. Blend until smooth using an immersion blender or countertop blender.
- Stir in coconut milk. Add brown sugar or maple syrup if desired. Season with salt and pepper to taste.
- Ladle into bowls, garnish with coconut milk swirl, cilantro, and pumpkin seeds. Serve warm.
Notes
Naturally gluten-free. Adjust curry paste to your spice preference. Fresh roasted pumpkin deepens flavor. Soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
Ingredients You’ll Need
Here’s everything to gather before you start cooking. This recipe serves 4–6 people.
Produce:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups pumpkin purée (fresh roasted or canned)
- 1 medium carrot, diced (optional for extra sweetness)
Pantry:
- 2 tablespoons olive oil or coconut oil
- 1–2 tablespoons red curry paste (adjust for spice level)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 (14-ounce) can coconut milk (full-fat for creaminess)
- 1 tablespoon brown sugar or maple syrup (optional, for sweetness)
- Salt and pepper to taste
For Serving:
- Fresh cilantro, chopped
- Toasted pumpkin seeds
- A swirl of coconut milk or cream
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive or coconut oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
2. Build the Flavor Base
Add the red curry paste, turmeric, cumin, and coriander. Cook for 1–2 minutes, stirring constantly to release the spices’ aroma.
3. Add the Pumpkin & Broth
Stir in the pumpkin purée and diced carrot (if using). Pour in the vegetable broth, stirring to combine. Bring the mixture to a gentle boil.
4. Simmer & Blend
Reduce the heat to low and let the soup simmer for 15–20 minutes until the carrots are tender. Use an immersion blender to blend until smooth (or carefully transfer to a countertop blender in batches).
5. Stir in the Coconut Milk
Pour in the coconut milk, stirring to create a creamy consistency. Add brown sugar or maple syrup if you’d like a hint of sweetness. Season with salt and pepper to taste.
6. Garnish & Serve
Ladle into bowls, top with a swirl of coconut milk, fresh cilantro, and toasted pumpkin seeds. Serve warm with crusty bread or a side salad.
Tips for Success
- Use fresh pumpkin when possible: While canned pumpkin works well, roasting fresh pumpkin gives the soup a deeper flavor.
- Adjust the spice level: Add more curry paste for heat, or tone it down with extra coconut milk for a milder flavor.
- Blend for creaminess: A smooth texture is key—don’t skip the blending step.
- Make it ahead: This soup tastes even better the next day after the flavors have melded.
Possible Variations
Gluten-Free
This Coconut Curry Pumpkin Soup is naturally gluten-free, making it perfect for anyone avoiding wheat. Pair it with a gluten-free bread for a complete meal.
Protein Boost
Add cooked shredded chicken, chickpeas, or lentils to make it more filling.
Spice Switch
Instead of red curry paste, try yellow curry powder for a milder flavor or green curry paste for a fresh, herby twist.
Sweet Note
For a sweeter take—like the comforting flavors in your favorite Pumpkin Muffins Recipe—add more maple syrup and a pinch of cinnamon to the soup.
Storage Recommendations
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep Tip: Make a double batch and freeze half for quick weeknight dinners.
Serving Suggestions
Pair this soup with:
- Warm naan bread or garlic bread
- A crisp green salad with citrus dressing
- Mini savory muffins or even a slice of pumpkin bread (just like a Pumpkin Muffins Recipe twist on soup night!)
Final Thoughts
Coconut Curry Pumpkin Soup is the kind of recipe that turns a regular fall evening into something memorable. Its velvety texture, balanced sweetness, and gentle spice feel like a warm hug on a cool night. Whether you’re making it for a quiet dinner, a family gathering, or as part of your holiday menu, this soup will always be a hit.
And if you’re the type who likes to bake after cooking, keep that pot of soup simmering while you whip up a batch of your favorite Pumpkin Muffins Recipe—because nothing says fall like the cozy combination of pumpkin soup and pumpkin muffins.