Best Coconut Curry Pumpkin Soup

Fall soup season is my happy place. There’s something about the first chilly day that makes me want to pull out my big soup pot and start chopping vegetables. But I’ll be honest – I used to think making soup from scratch was too much work for a weeknight dinner.

That’s when I discovered how easy it is to make coconut curry pumpkin soup. The whole thing comes together in about 30 minutes, and most of that time is just letting it simmer while I help the kids with homework. I use canned pumpkin because it’s convenient and tastes great. No need to roast a whole pumpkin when you’re trying to get dinner on the table.

Want something creamy and comforting? This soup has you covered. Looking for a little warmth and spice? The curry does that job perfectly. Plus, it makes enough for leftovers, which means lunch is sorted for tomorrow too.

What Kind of Pumpkin Should I Use?

For this soup, canned pumpkin puree is your best friend and will give you the most consistent results. Look for 100% pure pumpkin puree (not pumpkin pie filling, which has added spices and sugar). If you can’t find pumpkin puree, butternut squash puree works just as well and has a similar sweet, creamy flavor. You can also make your own puree by roasting fresh sugar pumpkins or butternut squash, but honestly, the canned stuff saves you time and tastes just as good. Just make sure to buy a reputable brand, and your soup will turn out smooth and delicious every time.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps and substitutions:

• Pumpkin puree: Butternut squash puree works perfectly as mentioned, but you can also use sweet potato puree or even roasted acorn squash. If using fresh pumpkin, roast it first until tender, then puree until smooth.
• Coconut milk: For a lighter version, use light coconut milk or substitute with heavy cream. If you’re dairy-free, cashew cream or even whole milk will work, though you’ll lose some of that rich coconut flavor.
• Curry powder and garam masala: Don’t have garam masala? Just use extra curry powder or try a pinch of cinnamon and cumin instead. You can also experiment with Thai curry paste for a different flavor profile.
• Fresh ginger: Ground ginger works in a pinch – use about 1/4 teaspoon instead of the fresh minced ginger. Fresh gives better flavor, but dried will do the job.
• Vegetable stock: Chicken stock works great if you’re not keeping it vegetarian. In a pinch, you can use water with extra bouillon cubes or paste.
• Toppings: No pumpkin seeds? Try toasted sunflower seeds, chopped green onions instead of cilantro, or even a dollop of plain yogurt for extra creaminess.

Watch Out for These Mistakes While Cooking

The biggest mistake when making coconut curry pumpkin soup is not blooming your spices properly – always toast the curry powder and garam masala in the oil for about 30 seconds before adding liquids, as this releases their full flavor and prevents a flat-tasting soup.

Another common error is adding the coconut milk too early or at too high heat, which can cause it to curdle and separate – stir it in during the last few minutes of cooking over medium-low heat for a smooth, creamy texture.

Don’t skip seasoning throughout the cooking process either; taste and adjust salt and pepper at different stages since pumpkin puree can be quite bland on its own and needs proper seasoning to shine.

Finally, if your soup turns out too thick, thin it gradually with warm vegetable stock rather than water to maintain the rich flavor, and if it’s too thin, let it simmer uncovered for a few extra minutes to concentrate.

What to Serve With Coconut Curry Pumpkin Soup?

This creamy, spiced soup pairs beautifully with warm naan bread or crusty sourdough for dipping into all that coconut goodness. I love serving it alongside a simple arugula salad with a light lemon vinaigrette to balance out the rich, warming flavors of the curry spices. For a heartier meal, try it with some basmati rice on the side or even spooned over rice for a more filling bowl. The soup also works great as a starter before grilled chicken or roasted vegetables, and don’t forget to sprinkle those toasted pumpkin seeds and fresh cilantro on top for extra crunch and freshness!

Storage Instructions

Refrigerate: This coconut curry pumpkin soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for meal prep. I like to make a big batch on Sunday and have cozy lunches ready all week long.

Freeze: You can definitely freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave some room at the top since it expands when frozen. I love portioning it out in individual servings so I can grab just what I need for a quick meal.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s nice and hot. You can also microwave it in 30-second intervals, giving it a stir between each round. Sometimes the coconut milk separates a bit, but just whisk it back together and you’re good to go.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 6-8 g
• Fat: 36-44 g
• Carbohydrates: 48-56 g

Ingredients

For the soup:

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp minced fresh ginger
• 1 tbsp curry powder (mild)
• 1/2 tsp garam masala
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk (more for garnish as needed)
• 3 cups pureed pumpkin or butternut squash
• Salt and pepper, as desired

For topping (optional):

• Toasted pumpkin seeds
• Chopped fresh cilantro

Step 1: Sauté the Aromatics

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp minced fresh ginger

In a medium cooking pot, heat the olive oil over medium heat until it is hot and shimmering.

Add the chopped yellow onion and sauté until it becomes soft and translucent, about 4 minutes.

Then, add the finely chopped garlic and minced fresh ginger, cooking for about 1 minute until fragrant.

This step builds the base of flavor for your soup.

Step 2: Bloom the Spices

• 1 tbsp curry powder (mild)
• 1/2 tsp garam masala

Sprinkle in the curry powder and garam masala, stirring constantly for about 15 seconds to bloom their flavors.

Blooming the spices in oil like this really enhances their depth and aroma.

I like to give them just enough time to become fragrant without letting them burn.

Step 3: Simmer the Soup

• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 3 cups pureed pumpkin or butternut squash
• salt and pepper, as desired

Pour in the vegetable broth, coconut milk, and pureed pumpkin or butternut squash.

Stir well to combine all the ingredients, then increase the heat and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes.

Season with salt and pepper to taste.

Step 4: Purée the Soup

After simmering, use an immersion blender to puree the soup directly in the pot until completely smooth.

Alternatively, carefully transfer the soup in batches to a blender or food processor and blend until smooth.

Be sure to let the soup cool slightly before blending if using a traditional blender to avoid splatters.

Step 5: Garnish and Serve

• coconut milk (use more as needed for garnish)
• toasted pumpkin seeds
• chopped fresh cilantro

Ladle the soup into bowls and finish with a drizzle of extra coconut milk.

Sprinkle toasted pumpkin seeds and freshly chopped cilantro on top for a pop of flavor and color.

I love how the crunchy seeds and fresh herbs bring out the warmth of the spices in this soup.