Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Curry Pumpkin Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 32 reviews

This Coconut Curry Pumpkin Soup is a creamy, flavorful blend of pumpkin puree and coconut milk infused with warm spices like curry powder and garam masala. Perfect as a comforting starter or light meal, the soup is topped with toasted pumpkin seeds and fresh cilantro for added texture and freshness.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • ½ teaspoon garam masala spice blend

Liquid and Main

  • 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

Toppings (Optional)

  • Pumpkin seeds, toasted
  • Fresh cilantro, chopped

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Add Spices: Sprinkle in the curry powder and garam masala, stirring constantly to toast the spices for about 1 minute, which helps release their flavors.
  3. Combine Liquids and Pumpkin: Pour in the vegetable stock and canned coconut milk, then add the pumpkin puree. Stir well to combine all ingredients evenly.
  4. Simmer the Soup: Bring the mixture to a gentle simmer. Allow it to cook uncovered for about 15-20 minutes, stirring occasionally, so the flavors meld together and the soup thickens slightly.
  5. Blend for Creaminess: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
  6. Season to Taste: Add salt and pepper as needed to enhance the flavors. Warm the soup through if it has cooled during blending.
  7. Serve and Garnish: Ladle the soup into bowls, drizzle with additional coconut milk if desired, and sprinkle with toasted pumpkin seeds and chopped fresh cilantro for a delicious finishing touch.

Notes

  • Use fresh pumpkin puree or canned, or substitute with butternut squash puree if preferred.
  • Adjust curry powder and garam masala according to your spice tolerance.
  • For a richer soup, use full-fat coconut milk.
  • To toast pumpkin seeds, dry roast them over medium heat in a skillet until golden and fragrant.
  • This soup pairs well with crusty bread or naan for a filling meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/coconut-curry-pumpkin-soup-recipe/