Pumpkin Curry Soup with Coconut Milk Recipe
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.
- 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
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
- 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.
- Bloom the spices: Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 2 minutes, stirring frequently, until very aromatic.
- Deglaze: Pour in ½ cup vegetable broth to deglaze the pot, scraping up browned bits. Stir and scrape until the bottom is clean.
- 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.
- 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.
- 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
