Name: Coconut Curry Pumpkin Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ginger, minced; 1 tablespoon mild curry powder; 1/2 teaspoon garam masala; 3 cups vegetable stock; 1 (14 ounce) can coconut milk; 3 cups pumpkin puree; Salt and pepper to taste

Jump to Recipe·Print Recipe

If you’re looking for a cozy dish that brings warmth to your kitchen and your heart, then this Coconut Curry Pumpkin Soup is just the ticket! This creamy, rich soup combines the delightful flavors of pumpkin and coconut milk with a hint of spice, making it a favorite for chilly evenings. It’s not only easy to whip up on busy weeknights but also perfect for family gatherings or when friends pop by. The best part? You can prepare it all in one pot in just over 35 minutes!

This recipe has become a staple in my home because it’s so comforting and delicious. Plus, it’s vegan-friendly, so everyone can enjoy it without any fuss.

Why You’ll Love This Recipe

Quick and Easy: With just 10 minutes of prep and 25 minutes of cooking, you can have a warm meal ready in no time!
Family-Friendly: This soup is not only healthy but also packed with flavors that even kids will love.
One-Pot Wonder: Less cleanup means more time enjoying your meal with loved ones.
Versatile & Customizable: Feel free to adjust the spices or toppings to suit your taste preferences.
Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week!

Ingredients You’ll Need

Gathering the ingredients for this Coconut Curry Pumpkin Soup is simple and fun. You’ll find everything you need at your local grocery store. Here are the wholesome ingredients that make this soup so special:

For the Soup

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon mild curry powder
1/2 teaspoon garam masala spice blend
3 cups vegetable stock
1 (14 ounce) can coconut milk (plus more for serving)
3 cups pumpkin puree (or butternut squash)
salt and pepper (to taste)

For Topping (Optional)

Pumpkin seeds, toasted
Fresh cilantro, chopped

Variations

One of the best things about this Coconut Curry Pumpkin Soup is its flexibility! You can easily tweak the recipe to fit your tastes or what you have on hand. Here are some fun variation ideas:

Add some greens: Toss in a handful of spinach or kale during the last few minutes of cooking for an extra nutrient boost.
Spice it up: If you like heat, add some red pepper flakes or diced jalapeño for a spicy kick.
Change the base: Swap out pumpkin puree for roasted butternut squash or sweet potatoes for a different flavor profile.
Creamy enhancements: Stir in a spoonful of nut butter or tahini before blending for an extra layer of creaminess.

How to Make Coconut Curry Pumpkin Soup

Step 1: Sauté the Aromatics

In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add diced onion and sauté until soft and translucent—this should take about 4 minutes. Sautéing these aromatics helps develop their natural sweetness, which lays a wonderful flavor foundation for our soup.

Step 2: Add Garlic and Ginger

Next, add minced garlic and ginger to the pot. Cook them together until fragrant, about 1 minute. This step is crucial as it enhances the aromatic quality of our soup.

Step 3: Spice It Up!

Stir in mild curry powder and garam masala. Keep stirring for about 15 seconds to toast the spices slightly, which brings out their full flavor potential.

Step 4: Combine Our Base Ingredients

Pour in vegetable stock, coconut milk, and pumpkin puree. Stir everything together until well combined and bring it to a boil. The combination of these ingredients creates that rich, creamy texture we adore!

Step 5: Simmer Away

Reduce the heat to low, cover, and let it simmer for about 20 minutes. This allows all those delicious flavors to meld together beautifully. Don’t forget to season with salt and pepper before blending!

Step 6: Blend It Smooth

Use an immersion blender to puree the soup until smooth—if you don’t have one handy, feel free to transfer it to a food processor or upright blender instead. Blending makes this soup luxuriously creamy!

Step 7: Serve It Up

Serve your Coconut Curry Pumpkin Soup hot with a drizzle of coconut milk on top. A sprinkle of toasted pumpkin seeds and fresh cilantro adds that final touch! Enjoy every delicious spoonful!

And there you have it—a heartwarming bowl of comfort that’s sure to brighten any day!

Pro Tips for Making Coconut Curry Pumpkin Soup

Cooking this delightful Coconut Curry Pumpkin Soup is a breeze, but a few pro tips can enhance your experience and result!

Use fresh ingredients – Fresh onions, garlic, and ginger bring incredible flavor to the soup. They make a noticeable difference compared to dried or powdered alternatives.
Adjust spice levels – If you prefer a little kick, consider adding a pinch of cayenne pepper or red pepper flakes. This adjustment allows you to customize the heat level to your liking.
Experiment with pumpkin – While canned pumpkin puree is convenient, using fresh roasted pumpkin can elevate the dish even further with its natural sweetness and texture.
Blend until smooth – For the creamiest soup, ensure you blend thoroughly until there are no lumps. A smooth consistency makes each spoonful velvety and satisfying.
Make ahead for flavors to meld – This soup tastes even better the next day! Prepare it in advance and let it sit in the fridge overnight for the spices to develop deeper flavors.

How to Serve Coconut Curry Pumpkin Soup

Serving this Coconut Curry Pumpkin Soup can be just as fun as making it! With a few thoughtful touches, you can impress your family and friends while enjoying a cozy meal together.

Garnishes

Toasted pumpkin seeds: These not only add a delightful crunch but also a nutty flavor that complements the creaminess of the soup.
Chopped fresh cilantro: A sprinkle of cilantro brings brightness and freshness that balances the rich flavors beautifully.
Drizzle of coconut milk: Adding a swirl of coconut milk before serving enhances both presentation and creaminess.

Side Dishes

Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup, providing a hearty contrast to its creamy texture.
Green salad: A light green salad with mixed greens, cherry tomatoes, and a simple vinaigrette offers a refreshing counterpoint to the rich soup.
Roasted vegetables: Seasonal roasted vegetables like carrots or Brussels sprouts make for an excellent side dish, adding extra nutrition and flavor.
Rice or quinoa: Serving your soup over a bed of fluffy rice or quinoa adds substance to your meal while soaking up every drop of delicious broth.

Now you’re all set to enjoy your Coconut Curry Pumpkin Soup! Whether it’s for a cozy evening at home or entertaining guests, this comforting dish will surely be a hit. Happy cooking!

Make Ahead and Storage

Coconut Curry Pumpkin Soup is perfect for meal prep! You can easily make a big batch ahead of time and enjoy it throughout the week. Here’s how to store it properly:

Storing Leftovers

Allow the soup to cool completely before transferring to an airtight container.
Store in the refrigerator for up to 5 days.
When ready to eat, stir well before reheating.

Freezing

Pour cooled soup into freezer-safe containers or resealable bags, leaving some space for expansion.
Freeze for up to 3 months.
Label with the date and name for easy identification.

Reheating

Thaw frozen soup in the refrigerator overnight before reheating.
Heat on the stovetop over medium heat, stirring occasionally until warmed through.
Alternatively, use a microwave-safe bowl, cover loosely, and heat in short intervals until hot.

FAQs

Here are some common questions about making Coconut Curry Pumpkin Soup:

Can I substitute fresh pumpkin for canned pumpkin puree in Coconut Curry Pumpkin Soup?

Absolutely! If you prefer using fresh pumpkin, simply roast or steam your pumpkin until tender, then blend until smooth. You’ll get a lovely flavor that will work perfectly in this recipe.

What can I serve with Coconut Curry Pumpkin Soup?

This soup pairs beautifully with crusty bread, a side salad, or even some rice for a more filling meal. Enjoy it however you like best!

Is Coconut Curry Pumpkin Soup suitable for meal prep?

Yes! This soup is great for meal prep. You can make it ahead of time and store leftovers in the fridge or freezer, making it easy to enjoy throughout the week.

How do I make Coconut Curry Pumpkin Soup spicier?

If you’d like to add some heat, consider incorporating a pinch of cayenne pepper or adding fresh sliced chili peppers during cooking. Adjust according to your spice preference!

Final Thoughts

I hope you find joy in making this Coconut Curry Pumpkin Soup! It’s not only simple and quick but also brings warmth and comfort with every spoonful. It’s perfect for cozy evenings or impressing guests at dinner. Enjoy every delicious bite, and don’t hesitate to share your experiences with this recipe!

Coconut Curry Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Madison
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves approximately 4 people 1x
Category: Soup
Method: Simmering
Cuisine: Asian

Print Recipe

Description

Coconut Curry Pumpkin Soup is the perfect dish to warm your soul on chilly evenings. This creamy, comforting soup blends the sweet flavors of pumpkin with the richness of coconut milk, enhanced by aromatic spices that elevate it to a new level of deliciousness. Ideal for family gatherings or cozy nights in, this one-pot wonder can be made in just over 35 minutes, making it an easy choice for weeknight dinners. Plus, it’s vegan-friendly, ensuring everyone can indulge in its delightful taste.

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon mild curry powder
1/2 teaspoon garam masala
3 cups vegetable stock
1 (14 ounce) can coconut milk
3 cups pumpkin puree
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot, heat olive oil over medium heat. Add diced onion and sauté until soft (about 4 minutes).
Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
Add curry powder and garam masala; toast for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree; stir until well combined and bring to a boil.
Reduce heat to low, cover, and let simmer for about 20 minutes.
Season with salt and pepper before blending until smooth with an immersion blender or food processor.
Serve hot with a drizzle of coconut milk and optional toppings like toasted pumpkin seeds and fresh cilantro.