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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

Discover the rich, spicy, and creamy Coconut Curry Pumpkin Soup that blends coconut milk, curry spices, and natural pumpkin sweetness into a comforting and nutritious bowl perfect for chilly days or whenever you crave a warm, flavorful meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 cups pumpkin puree (canned or homemade)
  • 1 can (13.5 oz) coconut milk (full-fat preferred)
  • 1 tablespoon curry powder
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili flakes or 1 fresh chili (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Step 1: Sauté Aromatics – Begin by heating a splash of oil in a large pot over medium heat. Add finely chopped onions, minced garlic, and grated fresh ginger. Cook until soft and fragrant, about 5 minutes, creating the flavorful base for the soup.
  2. Step 2: Add Spices and Cook – Sprinkle in the curry powder and chili flakes. Stir constantly for about one minute to toast the spices gently, which helps unlock their aromatic oils and deepens the flavor.
  3. Step 3: Incorporate Pumpkin and Broth – Pour in the pumpkin puree and vegetable broth, stirring to combine thoroughly. Bring the mixture to a simmer, letting the flavors meld together for 10-15 minutes, stirring occasionally to prevent sticking.
  4. Step 4: Blend and Add Coconut Milk – Using an immersion blender, carefully pulse the soup until smooth and creamy. Then stir in the coconut milk to enrich the texture and mellow the spices, heating through gently without boiling.
  5. Step 5: Season and Finish – Add fresh lime juice, salt, and pepper to taste. Taste test and adjust seasoning as needed—this final step brightens and balances the entire dish before serving.

Notes

  • Use fresh curry powder and toast it just before cooking for the best flavor.
  • Don’t skip fresh ginger as it adds a clean, zesty brightness that complements the creamy pumpkin.
  • Control the spice level by starting with less chili and adding more gradually to suit your palate.
  • Blend thoroughly with an immersion blender for a smooth, indulgent texture.
  • Adjust coconut milk consistency by using full-fat for richness or light coconut milk for a thinner soup.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Gluten Free, Vegan

Nutrition

  • Serving Size: 1 cup (approx. 240ml)
  • Calories: 180 kcal
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 12 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: coconut curry pumpkin soup, vegan pumpkin soup, spicy pumpkin soup, creamy pumpkin soup, gluten free soup, autumn soup, coconut milk soup