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