This Coconut Curry Pumpkin Soup is a cozy embrace of rich, velvety textures and bold, comforting flavors. Creamy pumpkin melds with aromatic curry and coconut milk, creating a dish that’s both nourishing and indulgent. Each spoonful offers a hint of warmth from spices, balanced by the subtle sweetness of coconut. Perfect for chilly evenings, it’s a bowl of pure comfort that comes together in just under an hour.
The silky smooth soup is a feast for the senses, with its vibrant orange hue and fragrant aroma that fills your kitchen. It’s packed with wholesome ingredients that leave you feeling satisfied yet light. Whether you’re a fan of pumpkin or just love a good curry, this recipe is a must-try. It’s simple to make, yet tastes like it’s been simmering all day—ideal for busy weeknights or lazy weekends.
What You’ll Need?
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 4 garlic cloves (add them whole—they’ll blend later)
- 3 lime leaves (or substitute with a bit of lemongrass, or omit if unavailable)
- 2 tablespoons red curry paste
- 1-2 teaspoons grated ginger
- 3½ cups roasted pumpkin or butternut squash (skin and seeds removed)
- 1 can coconut milk (light or full fat, your choice)
- 4 cups veggie broth
- Maple syrup, for drizzling
- Pinch cayenne pepper
- Sea salt and fresh black pepper, to taste
- Sauteed kale or other greens (optional, for serving)
How to Make It
- In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to 7 minutes.
- Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 minutes.
- Add the roasted pumpkin and mix everything together. Let the pumpkin cook for a few more minutes, breaking apart larger pieces with a wooden spoon or spatula.
- Before the mixture starts sticking to the pot, add the coconut milk and veggie broth. Stir in a drizzle of maple syrup and a pinch of cayenne pepper.
- Cover the pot and simmer for 20-25 minutes, stirring occasionally.
- Remove the lime leaves and carefully pour the soup into a high-speed blender (you may need to work in batches). Blend until smooth.
- Taste and adjust seasonings as needed. Serve with a drizzle of extra coconut milk and a pinch of cayenne for garnish. Add sautéed kale or greens if desired.
Perfect Pairings: Serving Suggestions
This Coconut Curry Pumpkin Soup is a star on its own, but it’s even better with a few thoughtful additions. Serve it with a side of sauteed kale or other greens for a pop of color and texture. A drizzle of extra coconut milk and a sprinkle of cayenne pepper on top adds a creamy and spicy finish. For a heartier meal, pair it with warm naan bread or jasmine rice.
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the roasted pumpkin for butternut squash if that’s what you have on hand. If you’re out of lime leaves, try a bit of lemongrass or simply omit it. For a richer flavor, use full-fat coconut milk, or keep it lighter with the light version. Add a handful of spinach or kale during the last few minutes of simmering for extra greens.
Save Time: Prep Ahead Tips
To make this recipe even quicker, roast the pumpkin or butternut squash ahead of time and store it in the fridge. You can also chop the onion, garlic, and ginger in advance and keep them in airtight containers. If you’re short on time, skip the blender step and enjoy the soup as a chunky, rustic version—it’s just as delicious!
Keep It Fresh: Storage and Reheating
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of veggie broth or water to reach your desired consistency.
Blend It Right: Equipment Guidance
A high-speed blender is key for achieving that silky-smooth texture. If you don’t have one, an immersion blender works well too—just blend directly in the pot. Be careful when blending hot soup: work in batches, leave the blender lid slightly ajar, and cover it with a towel to let steam escape. Safety first!
Coconut Curry Pumpkin Soup
Ingredients
- 2-3 tablespoons coconut oil
- 1 large onion, coarsely chopped
- 4 cloves garlic (I add them whole, the blender will do the work later)
- 3 leaves lime (or a bit of lemongrass, or omit)
- 2 tablespoons red curry paste
- 1-2 teaspoons grated ginger
- 3½ cups roasted pumpkin or butternut squash, skin and seeds removed*
- 1 can coconut milk, light or full fat, either is fine
- 4 cups veggie broth
- Maple syrup, for drizzling
- 1 pinch cayenne
- Sea salt and fresh black pepper
- Sauteed kale or other greens (optional)
Instructions
- In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to 7 minutes.
- Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 more minutes.
- Add the roasted pumpkin and mix everything together. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula.
- Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Add the maple syrup and a pinch of cayenne pepper.
- Cover and simmer for 20-25 minutes, stirring occasionally.
- Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth.
- Taste and adjust seasonings. Serve with extra coconut milk and a few more pinches of cayenne.