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
Scale
- 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