Description
Warm, creamy, and full of bold flavors, this Coconut Curry Pumpkin Soup is the perfect fall comfort in a bowl. With silky pumpkin puree, coconut milk, and fragrant Thai curry, it’s a nourishing dish you’ll want all season long.
Ingredients
Scale
- 1 tbsp coconut oil or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 (15 oz) can pumpkin puree
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth (or chicken broth)
- 1 tbsp maple syrup (optional)
- 1 tbsp lime juice
- Salt and pepper, to taste
- Fresh cilantro, chili oil, or pumpkin seeds for garnish (optional)
Instructions
- Sauté aromatics: In a large pot, heat oil over medium heat. Add onion and sauté for 4–5 minutes until translucent. Add garlic and ginger and cook for another 1–2 minutes.
- Add curry & pumpkin: Stir in red curry paste and cook for 1 minute to release flavor. Then add pumpkin puree and stir to combine.
- Pour in liquids: Add coconut milk and broth. Stir well and bring to a simmer.
- Simmer: Cook for 10–15 minutes over low heat, stirring occasionally.
- Blend (optional): Use an immersion blender for a smoother texture, or leave it slightly chunky.
- Finish: Stir in lime juice and maple syrup if using. Season with salt and pepper to taste.
- Serve: Garnish with cilantro, chili oil, or toasted seeds if desired.
Notes
For a spicier version, add extra red curry paste or a pinch of cayenne. Leftovers keep well in the fridge for up to 4 days or can be frozen for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Vegan, Fall Recipes
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut curry pumpkin soup, vegan pumpkin soup, Thai curry soup, fall soup recipe, creamy pumpkin soup