Coconut Curry Pumpkin Soup Recipe

I developed my Coconut Curry Pumpkin Soup by experimenting with toasted spices and a touch of citrus, which revealed a little-known trick that makes pumpkin and coconut combine in an unexpectedly interesting way.

I never thought pumpkin could do this but my Coconut Curry Soup flips everything you expect. Bright, faintly spicy notes peek through creamy pumpkin puree and a can of rich coconut milk, yet theres a twist that keeps you guessing.

This Curried Pumpkin Soup Recipe is the kind of bowl that asks more questions than it answers, making you lean in, sniff, and then take that first suspicious spoonful. I mess with balance sometimes, overdo an idea or dial it back, its not flawless but it makes you taste.

If you like being surprised by simple food, this will make you pause then dig in.

Ingredients

• Pumpkin puree: Loaded with fiber and beta carotene, gives sweet earthy body and thick texture.
• Coconut milk: Full fat coconut milk adds silky fat and creaminess, makes soup richer, kinda decadent.
• Red curry paste: Concentrated spice paste, delivers heat, aromatic depth, umami and a slightly tangy kick.
• Ginger: Fresh ginger brings bright sharp warmth, helps digestion, wakes the whole bowl up.
• Lime juice: Lime juice adds zippy acidity, cuts richness and balances sweetness, makes flavors pop.
• Coconut oil: Used to sauté aromatics, gives subtle coconut aroma and smooth richer mouthfeel.
• Cilantro: Fresh cilantro sprinkled at end gives herbaceous brightness, green freshness some folks hate.

Ingredient Quantities

• 2 tablespoons coconut oil or neutral oil
• 1 medium yellow onion, roughly chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
• 1 to 2 tablespoons red curry paste or 1 tablespoon curry powder
• 4 cups pumpkin puree (about 2 15 oz cans or 1 small roasted sugar pumpkin, pureed)
• 3 cups low sodium vegetable or chicken stock
• 1 (13.5 to 14 oz) can full fat coconut milk
• 1 tablespoon brown sugar or maple syrup
• 1 to 1 1/2 teaspoons kosher salt
• 1/4 to 1/2 teaspoon cayenne or crushed red pepper flakes, optional
• 1 tablespoon fresh lime juice (about 1 lime)
• 1 teaspoon fish sauce or soy sauce, optional
• 1/4 cup fresh cilantro, chopped for garnish

How to Make this

1. Heat 2 tablespoons coconut oil or neutral oil in a large pot over medium heat, add the chopped yellow onion and a pinch of kosher salt and cook until soft and translucent, about 5 to 7 minutes, do not let it brown.

2. Add the minced garlic and grated or ground ginger and cook 30 to 45 seconds until fragrant, then stir in 1 to 2 tablespoons red curry paste or 1 tablespoon curry powder and cook another 1 to 2 minutes to bloom the spices, scraping any bits off the bottom.

3. Stir in the 4 cups pumpkin puree so it gets coated with the aromatic onion mixture.

4. Pour in 3 cups vegetable or chicken stock, bring to a gentle simmer, scrape the bottom of the pot and let it simmer 10 to 15 minutes so the flavors marry.

5. Reduce the heat to low and add the can of full fat coconut milk, 1 tablespoon brown sugar or maple syrup, 1 to 1 1/2 teaspoons kosher salt and 1/4 to 1/2 teaspoon cayenne or red pepper flakes if you want heat, simmer 5 more minutes to warm through.

6. Remove from heat and stir in 1 tablespoon fresh lime juice and 1 teaspoon fish sauce or soy sauce if using, taste and adjust salt, sweet or spice as needed.

7. Puree the soup until smooth with an immersion blender right in the pot, or carefully transfer in batches to a blender with the lid vented to release steam, blend and return to the pot.

8. If soup seems too thick thin with a little more stock, if too thin simmer gently to reduce, and for a pretty finish reserve a spoonful of coconut milk and swirl on each bowl.

9. Serve hot, topped with chopped fresh cilantro and an extra lime wedge, and enjoy with crusty bread or toasted seeds if you like.

Equipment Needed

1. Large heavy-bottomed pot or soup pot — you’ll cook the onions and simmer the soup here
2. Wooden spoon or heatproof silicone spatula for stirring and scraping the bottom of the pot
3. Chef’s knife for chopping onion, cilantro and trimming ginger, plus a cutting board
4. Measuring cups and measuring spoons for stock, pumpkin, coconut milk and spices
5. Can opener for the coconut milk and pumpkin cans
6. Immersion blender to puree the soup right in the pot or a high-speed blender if you prefer to blend in batches
7. Ladle for serving and a few bowls for finishing and garnishing
8. Citrus juicer or handheld reamer for the lime juice, optional but handy

FAQ

Coconut Curry Pumpkin Soup Recipe Substitutions and Variations

• Coconut oil or neutral oil: avocado or grapeseed oil for a neutral high-heat swap, light olive oil if you want a bit of fruitiness, ghee or unsalted butter if you dont need it to be vegan (adds richness).
• Red curry paste or curry powder: 1 tbsp curry powder + 1 tsp tomato paste + pinch cayenne for a quick homemade stand-in, 1 tbsp sambal oelek + 1 tsp smoked paprika for heat with depth, or use green or massaman curry paste for a different Thai profile.
• Pumpkin puree: canned butternut squash or canned sweet potato puree work almost identically, roasted kabocha or sugar pumpkin pureed fresh, or carrot puree sweetened with a little maple syrup if you need pantry-only options.
• Full fat coconut milk: coconut cream diluted 1:1 with water for same fat level, cashew cream (soak cashews then blend with water) for creamy non-dairy, evaporated milk or heavy cream if you dont need it dairy-free, or full-fat oat/soy milk for a lighter non-dairy choice.

Pro Tips

1) Bloom the curry paste good in the oil till it smells strong and the oil looks glossy, that really makes the soup taste deeper. If the paste starts to stick add a splash of stock or a little coconut milk and scrape the bottom, dont waste those browned bits.

2) For richer pumpkin flavor roast a small sugar pumpkin or even roast a bit of canned puree in a hot pan to get some caramelized edges, it adds a roasted note you cant get from plain puree. If you want ultra silky soup push it through a fine sieve or blend really well while its still hot.

3) Dont boil the coconut milk hard after you add it or it can separate, just warm it gently and taste as you go. Balance is everything so add lime last and fish sauce a little at a time, you can always add more but cant take it out.

4) Texture and garnish matter, toast pepitas or make crunchy chickpeas for contrast and reserve a spoon of coconut milk to swirl on top for a pretty bowl. Leftovers thicken a lot so thin with stock when reheating and brighten with an extra squeeze of lime.