For a richer flavor, toast the curry powder in the coconut oil for a minute before adding the onions. Adjust the amount of red pepper flakes to control the spice level. If you prefer a sweeter soup, add a tablespoon of maple syrup or agave nectar. Full-fat coconut milk will result in a creamier, more decadent soup. This soup freezes well! Let it cool completely before transferring it to an airtight container and freezing for up to 3 months.
Coconut Curry Pumpkin Soup
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS632
Embrace the warmth of autumn with this velvety Coconut Curry Pumpkin Soup. Infused with fragrant spices and the creamy richness of coconut milk, this vegan delight offers a symphony of flavors that will tantalize your taste buds. A perfect starter or light meal, it's a comforting bowl of goodness that nourishes both body and soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Fiber3 g
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Protein2 g
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Saturated Fat11 g
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Sodium601 mg
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Sugar5 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Sauté Aromatics: In a deep pot or Dutch oven, heat the coconut oil over medium-high heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, about 5 minutes.
02 Step
Recipe View 10 mins Build the Broth: Stir in the vegetable broth, curry powder, salt, coriander, and red pepper flakes (if using). Bring the mixture to a gentle boil, approximately 10 minutes, stirring occasionally to ensure the spices are well incorporated.
03 Step
Recipe View 17 mins Simmer and Infuse: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
04 Step
Recipe View 5 mins Blend to Perfection: Carefully transfer the soup to a blender, filling it only halfway to prevent splattering. Blend until completely smooth and creamy. If necessary, work in batches. Alternatively, use an immersion blender directly in the pot.
05 Step
Recipe View 5 mins Finish and Reheat: Return the blended soup to the pot. Whisk in the pumpkin puree and coconut milk. Gently reheat over medium heat for about 5 minutes, stirring constantly, until heated through. Be careful not to boil.
06 Step
Recipe View Serve and Garnish: Ladle the Coconut Curry Pumpkin Soup into bowls. Garnish with a swirl of coconut milk, a sprinkle of red pepper flakes, fresh cilantro, or toasted pumpkin seeds for added texture and visual appeal.
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RECIPE REVIEWS
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Please Rate
Kirstin Williamson
Jun 20, 2025This soup is so easy to make and tastes amazing! The coconut milk adds a lovely creaminess.
Dagmar Ruecker
Jun 3, 2025I was skeptical about the curry powder, but it works so well with the pumpkin and coconut.
Vena Altenwerthkub
Aug 24, 2024My kids loved this soup! I omitted the red pepper flakes for them.
Jacinto Price
Oct 9, 2023Definitely a new fall favorite!
Norris Huels
Sep 1, 2023I added a pinch of ginger and it was a game changer!