Coconut Curry Pumpkin Soup

This Coconut Curry Pumpkin Soup is a rich and velvety, naturally vegan soup made with coconut milk, cans of pumpkin, and a delicious blend of curry spices and ingredients like garlic and ginger.

Side view of bowl of Coconut Curry Pumpkin Soup with fresh cilantro

It’s warm and rich and utterly delicious.

And one of the easiest soup recipes you can make. With simple ingredients and ready in under 30 minutes.

In fact, it’s so delicious that it’s perfect for any fall occasion, including Thanksgiving.

Closeup view of Coconut Curry Pumpkin Soup

More Delicious Soup Recipes

  • Dutch oven: I love this one and use it constantly in the cold months of the year.
  • Immersion Blender or Blender.
Coconut Curry Pumpkin Soup Ingredients on a wooden board

Coconut Curry Pumpkin Soup Ingredients

Specific ingredient measurements are found in the recipe card at the very bottom of the post. Here’s what you’ll need to make the soup:

  • Olive oil
  • Medium onion
  • Leek, white part only
  • Garlic cloves
  • Fresh ginger
  • Spices: curry powder, ground turmeric, coriander, and red pepper flakes
  • Sugar
  • Vegetable broth
  • Cans of pure pumpkin puree
  • Unsweetened coconut milk
Coconut Curry Pumpkin Soup in a red Dutch oven

How to Make Coconut Curry Pumpkin Soup

Heat oil in a Dutch oven over medium heat.

Step 1: Saute the Vegetables and add Seasoning

Add the chopped onion, and leeks. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Cook for another minute.

Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant.

Step 2: Stir in Pumpkin, Coconut Milk, and Broth

Then stir in the pumpkin, vegetable broth, and coconut milk (reserve a couple of tablespoons for drizzling on the finished soup if desired). Bring the soup to a simmer and cook, uncovered, until vegetables are soft.

Step 3: Blend the Soup

Transfer the soup to a blender (or use an emersion blender) and puree the soup until it’s smooth. Add additional water or broth as necessary to thin the soup as needed.

Return the soup to the Dutch oven to reheat briefly.

Ideas for Garnishing Soup

While the soup doesn’t need additional garnishes to be delicious, it’s fun to add toppings when you serve warm bowls of soup.

Here are a few ideas:

  • Reserved coconut milk, drizzled over the top of each serving
  • Chopped pumpkin seeds
  • Fresh cilantro leaves
  • Red pepper flakes

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RATE THIS COCONUT CURRY PUMPKIN SOUP ⭐️⭐️⭐️⭐️⭐️

Top view of Coconut Curry Pumpkin Soup
Side view of bowl of Coconut Curry Pumpkin Soup with fresh cilantro

Coconut Curry Pumpkin Soup

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Coconut Curry Pumpkin Soup is a rich and velvety, naturally vegan soup made with coconut milk, cans of pumpkin, and a delicious blend of curry spices and ingredients like garlic and ginger.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium leek, white part only, chopped
  • 3 garlic cloves, chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 4 cups vegetable broth
  • 2 (15-ounce) cans pure pumpkin puree
  • 1 (13.5 ounce) can unsweetened coconut milk

Instructions

  1. Heat oil in a Dutch oven over medium heat. Add the chopped onion, and leeks. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. Cook for another minute.
  2. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant.
  3. Then stir in the pumpkin, vegetable broth, and coconut milk (reserve a couple of tablespoons for drizzling on the finished soup if desired). Bring the soup to a simmer and cook, uncovered, until vegetables are soft.
  4. Transfer the soup to a blender (or use an emersion blender) and puree the soup until it's smooth. Add additional water or broth as necessary to thin the soup as needed.
  5. Return the soup to the Dutch oven to reheat briefly. Serve!

Notes

Garnish:

  • Coconut milk
  • Pumpkin seeds
  • Red pepper flakes
  • Fresh Cilantro

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 805mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 2g

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