Coconut Curry Pumpkin Soup is the perfect cozy, comforting bowl for fall and winter. It’s rich, creamy, and bursting with warm curry spices, balanced by the natural sweetness of pumpkin and the velvety smoothness of coconut milk. Best of all? It’s a one-pot, vegan-friendly recipe that’s ready in just over 35 minutes. This golden-hued soup is as beautiful as it is delicious—perfect for a family dinner, a holiday starter, or a warming lunch on a chilly day.
Why You’ll Love Coconut Curry Pumpkin Soup
Quick & Easy: Minimal chopping, one pot, and ready in just 35 minutes.
Flavor-Packed: Curry powder, garam masala, ginger, and garlic create a fragrant depth of flavor.
Naturally Creamy: Coconut milk gives a luxurious, dairy-free creaminess.
Vegan & Gluten-Free: Wholesome ingredients everyone can enjoy.
Perfect for Make-Ahead: Stores and freezes beautifully for future meals.
Time Needed
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon mild curry powder
- ½ teaspoon garam masala
- 3 cups vegetable stock
- 1 (14 oz) can coconut milk (plus more for drizzling)
- 3 cups pumpkin purée (or roasted butternut squash purée)
- Salt and pepper, to taste
- Optional Toppings: Toasted pumpkin seeds, fresh cilantro
How to Make Coconut Curry Pumpkin Soup
1️⃣ Sauté the Aromatics – In a medium pot, heat olive oil over medium heat until shimmering. Add onion and cook until soft and translucent (about 4 minutes). Stir in garlic and ginger, cooking for 1 minute until fragrant.
2️⃣ Toast the Spices – Add curry powder and garam masala. Stir for about 15 seconds to release their aroma—this step deepens the flavor.
3️⃣ Add Liquids and Pumpkin – Pour in vegetable stock, coconut milk, and pumpkin purée. Stir to combine, then bring to a gentle boil.
4️⃣ Simmer – Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper.
5️⃣ Blend Until Smooth – Use an immersion blender to puree the soup directly in the pot until silky. (Alternatively, carefully transfer to a blender and blend in batches.)
6️⃣ Garnish and Serve – Ladle soup into bowls, drizzle with coconut milk, and top with pumpkin seeds and cilantro if desired. Serve warm with crusty bread.
Storage & Make-Ahead Tips
Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave.
Nutrition Info (Per Serving, 6 servings)
Calories: 349 | Fat: 29.8g | Carbs: 18g | Protein: 9.6g | Sodium: 292.5mg | Sugars: 5.9g | Vitamin A: 953.4µg
FAQ
1. Can I use fresh pumpkin instead of purée? Yes! Roast or steam your pumpkin until soft, then blend before adding to the soup.
2. Is it spicy? No, mild curry powder gives warmth without heat, but you can add chili flakes for spice.
3. Can I make it creamier? Use full-fat coconut milk for a richer texture.
4. What can I serve it with? It pairs perfectly with naan bread, sourdough, or a simple green salad.
5. Can I make it sweeter? Yes—add 1 tablespoon of brown sugar or maple syrup to enhance the pumpkin’s natural sweetness.
✨ Final Thoughts: Coconut Curry Pumpkin Soup is a bowl full of autumn comfort—fragrant, creamy, and soul-warming. Whether you’re meal-prepping for the week or serving it as an elegant holiday starter, it’s a recipe you’ll keep coming back to.
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Coconut Curry Pumpkin Soup
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Coconut Curry Pumpkin Soup is the perfect cozy, comforting bowl for fall and winter. Rich, creamy, and infused with warm curry spices, it’s balanced by the natural sweetness of pumpkin and the velvety smoothness of coconut milk. Ready in just 35 minutes, this one-pot vegan-friendly soup is perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon mild curry powder
- 1/2 teaspoon garam masala
- 3 cups vegetable stock
- 1 (14 oz) can coconut milk (plus more for drizzling)
- 3 cups pumpkin purée (or roasted butternut squash purée)
- Salt and pepper, to taste
- Optional toppings: toasted pumpkin seeds, fresh cilantro
Instructions
- Heat olive oil in a medium pot over medium heat until shimmering. Add onion and cook until soft and translucent, about 4 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder and garam masala, stirring for about 15 seconds to release aroma.
- Pour in vegetable stock, coconut milk, and pumpkin purée. Stir to combine and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and pepper.
- Use an immersion blender to puree the soup until silky, or blend carefully in batches.
- Ladle into bowls, drizzle with coconut milk, and top with pumpkin seeds and cilantro if desired. Serve warm.
Notes
Stores up to 4 days in the fridge or 3 months in the freezer. For extra creaminess, use full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 349
- Sugar: 5.9g
- Sodium: 292.5mg
- Fat: 29.8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 9.6g
- Cholesterol: 0mg
Keywords: coconut curry pumpkin soup, vegan soup, pumpkin recipe, fall soup, winter soup