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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup is a creamy, comforting dish that blends the sweetness of pumpkin with the aromatic flavors of coconut milk and spices. This easy-to-make soup is perfect for cozy nights or as a vibrant centerpiece to impress your guests. With just one pot required, you can whip up this delicious vegan dish in about 35 minutes, making it ideal for quick weeknight dinners or meal prep.

  • Total Time: 35 minutes
  • Yield: Approximately 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon garam masala spice blend
  • 3 cups vegetable stock
  • 1 (14 ounce) can coconut milk (plus extra for serving)
  • 3 cups pumpkin puree (or butternut squash)
  • Salt and pepper to taste
  • Toasted pumpkin seeds and fresh cilantro for garnish (optional)

Instructions

  1. Heat olive oil in a medium cooking pot over medium heat and sauté diced onion until soft and translucent, about 4 minutes.
  2. Add minced garlic and ginger; cook for another minute until fragrant.
  3. Stir in curry powder and garam masala; cook for 15 seconds to release flavors.
  4. Pour in vegetable stock, coconut milk, and pumpkin puree; stir well and bring to a boil.
  5. Lower the heat, cover, and simmer for 20 minutes. Season with salt and pepper to taste.
  6. Use an immersion blender to puree the soup until smooth or carefully transfer it to a food processor.
  7. Serve warm with a drizzle of coconut milk on top and optional garnishes.
  • Author: Juniper
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Cooking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 16g
  • Saturated Fat: 14g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For added texture, top with toasted nuts or seeds. Experiment with different toppings like fresh herbs or spicy chili flakes for an extra kick. This soup stores well; refrigerate for up to four days or freeze for up to three months.