Pumpkin Curry Soup with Coconut Milk Recipe

Introduction

Warm and comforting, this pumpkin curry soup blends creamy coconut milk with aromatic curry and fresh vegetables for a balanced, homey dish. It comes together in one pot, making it easy to pull off on a weeknight or for a cozy weekend meal.

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, diced to ½”
• 1 medium carrot, diced to ½”
• 1 stalk celery, diced to ½”
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 cups low sodium vegetable broth, divided
• 1 medium apple, peeled, cored and diced to ½”
• 2 (14.5-oz) cans pumpkin puree
• 1 (14.5-oz) can unsweetened coconut milk
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• Roasted salted pepitas, for garnish
• Fresh cilantro, for garnish

Instructions

1. Step 1: Heat the coconut oil in a Dutch oven or 6-quart soup pot over medium heat until shimmering. Add the onion, carrot, and celery; sauté until soft, about 5 minutes.
2. Step 2: Add the garlic, ginger, curry powder, cumin, and turmeric and cook 2 minutes, stirring frequently, until very aromatic.
3. Step 3: Pour in ½ cup vegetable broth to deglaze the pot, scraping up browned bits. Continue stirring until the bottom is clean.
4. Step 4: Add the apple, pumpkin puree, coconut milk, and remaining broth; season with salt and pepper and give everything a good stir.
5. Step 5: Simmer 10 minutes, or until the apples and vegetables are very tender. Purée in the pot with an immersion blender, then taste and adjust salt and pepper.
6. Step 6: Ladle into bowls and garnish with pepitas and cilantro. Serve right away.

Tips & Variations

• For a thinner soup, add a splash more broth or water after blending.
• Try adding ½ teaspoon of chili flakes for a gentle kick.
• Use roasted pumpkin or squash puree for a deeper flavor if you have it on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally, until warmed through. The flavors will deepen over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, stirring to loosen the texture if needed.

Can I make this soup vegan or dairy-free?

Absolutely. The recipe already uses coconut milk and vegetable broth, which keep it vegan and dairy-free while still rich and creamy.

Pumpkin Curry Soup with Coconut Milk Recipe

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★★★★★

4.6 from 121 reviews

A cozy, nourishing pumpkin curry soup with coconut milk—cream-soft pumpkin, apple’s gentle sweetness, and warming curry spices all simmered on the stovetop and finished with a silky texture from an immersion blender.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, diced to ½”
• 1 medium carrot, diced to ½”
• 1 stalk celery, diced to ½”

Spices

• 2 teaspoons fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric

Liquids & Produce

• 2 cups low sodium vegetable broth, divided
• 1 medium apple, peeled, cored and diced to ½”
• 2 14.5-oz cans pumpkin puree
• 1 14.5-oz can unsweetened coconut milk
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

Garnish

• Roasted salted pepitas
• Fresh cilantro

Instructions

1. Warm the base: In a Dutch oven or 6-quart soup pot, heat the coconut oil over medium until shimmering. Add the onion, carrot, and celery and sauté until the vegetables are tender, about 5 minutes.
2. Bloom the spices: Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 2 minutes, stirring frequently, until very aromatic.
3. Deglaze: Pour in ½ cup vegetable broth to deglaze the pot, scraping up browned bits. Stir and scrape until the bottom is clean.
4. Combine the ingredients: Add the apple, pumpkin puree, coconut milk, and the remaining broth. Season with salt and pepper, then give everything a good stir.
5. Simmer and puree: Simmer for 10 minutes, or until the apples and vegetables are very tender. Use an immersion blender to puree the soup in the pot, then taste and adjust salt and pepper as needed.
6. Serve: Ladle into bowls and garnish with pepitas and cilantro. Serve immediately.

Notes

• Note 1: Ginger provides a bright, peppery heat—grate fresh for the best aroma.
• Note 2: Curry powder strength varies; adjust to taste or use a milder/more chili-forward blend as desired.
• Note 3: You can substitute light coconut milk if you prefer fewer calories, though full-fat coconut milk yields a creamier texture.
• Note 4: For extra sweetness, add a drizzle of maple syrup or honey to balance the pumpkin and spices at the end.
• Note 5: If you don’t have an immersion blender, you can blend the soup in batches in a blender, then return to the pot to reheat and taste for seasoning.

Keywords: pumpkin soup, coconut curry, vegetarian soup, pumpkin coconut soup, creamy soup, autumn soup