Description
This velvety Coconut Curry Pumpkin Soup combines earthy pumpkin with aromatic curry spices and creamy coconut milk for a comforting bowl that’s both sophisticated and soul-warming. Perfect for chilly evenings, this American chef’s twist on a global classic balances sweet, savory, and spicy notes into one irresistible dish that’s sure to become a family favorite!
Ingredients
Scale
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- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons mild curry powder (or more to taste)
- ¼ teaspoon ground cinnamon
- 4 cups pumpkin puree (homemade or canned)
- 3 cups low-sodium vegetable or chicken stock
- 1 (14-oz) can full-fat coconut milk, shaken
- 1 tablespoon brown sugar or maple syrup (optional, for a hint of sweetness)
- Salt & freshly cracked black pepper, to taste
- Juice of ½ lime (optional, to brighten)
Garnishes:
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- Extra coconut milk for swirling
- Fresh cilantro leaves or chopped parsley
- Toasted pumpkin seeds (pepitas)
- Crusty bread or warm naan on the side
Instructions
- Warm up your pot: Place a heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil (or butter) and let it shimmer.
- Sauté the aromatics: Add diced onion and a pinch of salt. Stir occasionally until the onions turn soft and translucent—about 5 minutes. Add garlic and ginger, and sauté for another minute until fragrant.
- Spice it up: Sprinkle in curry powder and cinnamon. Stir continuously for 30-60 seconds until the spices become fragrant and slightly darker, being careful not to burn them.
- Pumpkin meets broth: Add pumpkin puree and stock, stirring until smooth and well combined. Bring to a gentle simmer, then reduce heat to low. Let it bubble uncovered for 10 minutes to allow flavors to develop.
- Creamy coconut finish: Stir in coconut milk and brown sugar (if using). Taste and adjust seasonings with salt, pepper, or additional curry powder. Simmer for 5 more minutes, stirring occasionally.
- Blend (optional): For a silky smooth texture, use an immersion blender right in the pot until velvety. Alternatively, you can leave it as is for a more rustic texture.
- Brighten & garnish: Just before serving, squeeze in lime juice if using. Ladle soup into bowls and garnish with a swirl of coconut milk, fresh herbs, and toasted pumpkin seeds.
- Serve: Enjoy while hot with crusty bread or warm naan for dipping.
Notes
- Pumpkin options: Sugar pumpkins (also called pie pumpkins) work best for homemade puree. Butternut squash can be substituted when pumpkins aren’t in season.
- Spice level: Adjust the curry powder amount to suit your heat preference. Start with less if you’re unsure and add more to taste.
- Make ahead: This soup actually improves in flavor when made a day ahead! Store in the refrigerator and reheat gently.
- Freezer friendly: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Dietary adjustments: For vegan version, use olive oil and vegetable stock. For keto-friendly, reduce pumpkin to 2 cups and increase coconut milk to 2 cans.
- Garnish tip: Don’t skip the garnishes! They add important textural contrast and visual appeal to the smooth soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion, American
Nutrition
- Serving Size: 1½ cups
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg (with olive oil) or 10mg (with butter)
Keywords: Coconut curry pumpkin soup, pumpkin soup, curry soup, coconut milk soup, fall soup recipe, comfort food, curry pumpkin recipe, creamy pumpkin soup, dairy-free soup, gluten-free soup