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Pumpkin Coconut Curry Soup

Categories Gluten Free, Healthy Recipes, Main Course

This pumpkin coconut curry soup is the perfect fall soup! It’s warm and vibrant flavors are super homey and delicious! It’s great on it’s own but gets even more exciting when you add a big hunk of rustic artisan bread or no knead bread to dip into it! The spices in this soup blend beautifully together with the pumpkin and coconut milk which make it a little spicy, a little sweet as well as savory. 

It would also be a great base for some type of protein like Chicken, beef or shrimp and can easily be served over rice for a yummy curry dish.

How to make this pumpkin coconut curry soup:

serves 6 people

  • 1 tablespoon olive oil
  • 1 tablespoon butter – or an additional tablespoon olive oil if making vegan
  • 1 cup chopped onions
  • 1 garlic clove minced
  • 3 cups chicken or vegetable stock – If you don’t have stock add 3 cups water and an additional teaspoon salt
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 4 cups fresh pumpkin OR 2 cups pure pumpkin puree
  • 1 can coconut milk
  • 1/2 cup diced celery
  • 1/2 teaspoon grated ginger or 1/4 teaspoon ground ginger
  • Dash of cayenne pepper – optional
  • Optional 1/4 cup heavy cream

Instructions

  1. Heat butter and oil in a deep pot on medium low heat then add celery, garlic, and onion.
  2. Allow the vegetables to cook down for 3-4 minutes on medium low heat until they start to soften and onion gets translucent.
  3. Add the curry powder and ground coriander.
  4. Reduce heat to low and stir so the curry powder and coriander get a chance to toast and the spices will start coating the bottom of the pot. Grate in the ginger or add ground ginger and cook on low for 1-2 minutes. Add a little water if spices start to stick.
  5. Add diced pumpkin or pumpkin puree and give a good stir.
  6. Add Salt, a dash of cayenne, vegetable/chicken stock or salted water and coconut milk and bring to a boil.
  7. If using raw pumpkin. simmer until the pumpkin pieces are tender and start to fall apart, about 15-20 minutes.
  8. If you used the pumpkin puree, let simmer for about 15 minutes, giving flavors a chance to blend.
  9. Add ¼ cup heavy whipping cream. (Optional)
  10. Take an immersion blender and begin blending soup until smooth.
  11. Optional – Top with a dash of cayenne pepper.

Here are a few other savory pumpkin recipes I love:

Here is an immersion blender that I like, I literally use my immersion blender daily and it’s one of my favorite kitchen tools. 

*Note I am an Amazon Associate and earn on qualifying purchase, also note that I really do love this product! 

Print Recipe
5 from 1 vote

Pumpkin Coconut Curry Soup

sweet, savory , silky and a little spicy! Perfect fall soup!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: Soup, vegetables
Keyword: Pumpkin, Soup, Vegetables, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter – or an additional tablespoon olive oil if making vegan
  • 1 cup chopped onions
  • 1 garlic clove minced
  • 3 cups chicken or vegetable stock – If you don’t have stock add 3 cups water and an additional teaspoon salt
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 4 cups fresh pumpkin OR 2 cups pure pumpkin puree
  • 1 can coconut milk
  • 1/2 cup diced celery
  • 1/2 teaspoon grated ginger or 1/4 teaspoon ground ginger
  • Dash of cayenne pepper – optional
  • Optional 1/4 cup heavy cream

Instructions

  • Heat butter and oil in a deep pot on medium low heat then add celery, garlic, and onion.
  • Allow the vegetables to cook down for 3-4 minutes on medium low heat until they start to soften and onion gets translucent.
  • Add the curry powder and ground coriander.
  • Reduce heat to low and stir so the curry powder and coriander get a chance to toast and the spices will start coating the bottom of the pot. Grate in the ginger or add ground ginger and cook on low for 2-4 minutes.
  • Add diced pumpkin or pumpkin puree and give a good stir.
  • Add Salt, a dash of cayenne, vegetable/chicken stock and coconut milk and bring to a boil.
  • If using raw pumpkin. simmer until the pumpkin pieces are tender and start to fall apart, about 15-20 minutes.
  • If you used the pumpkin puree, let simmer for about 15 minutes, giving flavors a chance to blend.
  • Add ¼ cup heavy whipping cream. (Optional)
  • Take an immersion blender and begin blending soup until smooth.