This pumpkin coconut curry soup is a staple in my kitchen, especially when I want something warming and satisfying without a lot of fuss. The combination of pumpkin and coconut milk creates a creamy base, while curry paste adds just enough spice to make it interesting. I love how the aroma of ginger and garlic fills the kitchen as it simmers.

I usually serve this soup for a cozy lunch or as a starter for a casual dinner with friends. It’s easy to make ahead, and the flavors deepen after a day in the fridge. The texture is silky, with a gentle sweetness from the pumpkin and a subtle heat from the curry.

What makes this soup special for me is its versatility. Sometimes I’ll top it with toasted pumpkin seeds or a swirl of coconut cream for a little extra flair. It’s a recipe I come back to every fall, but it’s just as welcome any time I need a bowl of comfort.

Quick Facts

Why You’ll Love It

This pumpkin coconut curry soup is a go-to for its balance of creamy, spicy, and sweet flavors. It’s quick to prepare, uses pantry staples, and is naturally vegan. The soup is equally good as a light meal or a starter for a bigger spread.

• Ready in under 40 minutes
• Rich, creamy texture without dairy
• Customizable spice level
• Great for meal prep
• Naturally vegan and gluten-free

Ingredients

The ingredients for this soup are simple and mostly pantry staples. You’ll need canned pumpkin, coconut milk, and a few aromatics to build flavor. If you like a bit more heat, you can adjust the amount of curry paste. Fresh lime juice at the end brightens everything up.

• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, for garnish (optional)
• Toasted pumpkin seeds, for garnish (optional)

Step-by-Step Instructions

This soup comes together in just a few steps. Start by sautéing the aromatics, then add the curry paste and let it bloom for extra flavor. Everything simmers together before a quick blend for that velvety finish.

1. Heat coconut oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Stir in the garlic and ginger; cook for 1 minute until fragrant.
4. Add the red curry paste and cook, stirring, for 1 minute.
5. Mix in the pumpkin puree, coconut milk, vegetable broth, soy sauce, maple syrup (if using), salt, and black pepper.
6. Bring to a simmer and cook for 15 minutes, stirring occasionally.
7. Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
8. Stir in lime juice and adjust seasoning to taste.
9. Ladle into bowls and garnish with cilantro and toasted pumpkin seeds if desired.

Chef Tips

A few small tweaks can make this soup even better. Taste as you go and adjust the seasoning or spice level to your liking. Here are some tips for best results:

• Use full-fat coconut milk for maximum creaminess.
• Start with less curry paste if you’re sensitive to spice.
• Blend thoroughly for a silky texture.
• Add lime juice at the end to keep flavors bright.
• Garnish just before serving for best texture.

Substitutions

You can easily adapt this soup to what you have on hand. The base is flexible and works with a few ingredient swaps. Here are some options if you need to make changes:

• Use butternut squash puree instead of pumpkin.
• Swap red curry paste for yellow or green for a different flavor.
• Replace coconut oil with olive oil or neutral oil.
• Use chicken broth instead of vegetable broth if not vegan.
• Omit maple syrup or use honey if you prefer.

Storage & Reheating

This soup keeps well and is great for making ahead. The flavors deepen after a day or two in the fridge. Here’s how to store and reheat it:

• Cool soup completely before refrigerating.
• Store in an airtight container for up to 4 days.
• Reheat gently on the stove, stirring occasionally.
• Add a splash of broth or water if it thickens too much.
• Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Perfect Pairings

This soup pairs well with a variety of sides and drinks. I like to serve it with something crunchy or a light salad. Here are a few ideas to round out your meal:

• Crusty bread or garlic naan
• Simple green salad with citrus vinaigrette
• Chardonnay or dry Riesling
• Grilled chicken skewers (for a heartier meal)

FAQs

Here are answers to some common questions about making pumpkin coconut curry soup. These tips should help you get the best results every time.

Nutritional Note

This soup is naturally vegan and dairy-free, with moderate calories per serving. Nutrition will vary based on brands and garnishes used.