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Cozy Creamy Coconut Curry Pumpkin Soup

coconut curry pumpkin soup - featured image
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A warm, creamy, and mildly spiced pumpkin soup made with coconut milk and curry powder. This budget-friendly, kid-approved recipe comes together in 30 minutes and is perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter (or coconut oil for dairy-free)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (mild yellow preferred)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • 1 tablespoon maple syrup or brown sugar
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • For serving (optional): toasted pumpkin seeds (pepitas), coconut cream or plain yogurt, fresh cilantro or parsley, lime wedges, crusty bread or naan

Instructions

  1. Sauté the aromatics: Place a large pot over medium heat and add the butter. Once melted, add the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  2. Toast the spices: Add the curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for 30 to 60 seconds until fragrant. Be careful not to burn the spices.
  3. Add the pumpkin and liquids: Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir until well combined. Add the maple syrup, salt, and pepper. Stir again.
  4. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
  5. Blend until smooth: Remove from heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, let cool for 5 minutes, then blend in batches in a regular blender (fill no more than halfway, vent the lid, and start on low).
  6. Taste and adjust: Taste the soup and adjust seasoning with more salt, pepper, or a squeeze of lime juice as desired. If too thick, add a splash more broth or water.
  7. Serve: Ladle into bowls and top with a swirl of coconut cream or yogurt, toasted pumpkin seeds, fresh cilantro, and a lime wedge. Serve with crusty bread or naan.

Notes

For a thicker soup, simmer uncovered longer or add a peeled, diced potato before blending. To make ahead, prepare the soup and refrigerate for up to 5 days; flavors improve overnight. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin soup, coconut curry soup, creamy pumpkin soup, easy pumpkin soup, kid-friendly soup, fall soup, 30-minute soup

Find it online: https://zorbmeal.com/cozy-creamy-coconut-curry-pumpkin-soup-easy-kid-approved-recipe/