Irresistible Coconut Curry Pumpkin Soup Recipe Delight

Coconut Curry Pumpkin Soup is a warm hug in a bowl, blending rich coconut milk with the earthy sweetness of pumpkin. Imagine the aroma wafting through your kitchen, teasing your senses with hints of spice and creaminess that make your mouth water.

This delightful soup is perfect for cozy nights in or impressing guests at dinner parties. Picture this: you scoop up a spoonful, feeling the velvety texture glide over your tongue, and then—bam!—a burst of flavor hits you. Trust me, once you try it, you’ll be hooked!

One chilly evening, I served this soup at a family gathering, and my cousin practically did a happy dance after the first spoonful. It’s moments like these that remind me why I love cooking.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned puree for convenience or roast fresh pumpkin for an extra depth of flavor.

• Coconut Milk: Choose full-fat coconut milk for creaminess; light versions won’t give the same richness.

• Curry Powder: A good quality curry powder adds warmth and spice; feel free to adjust based on your taste preferences.

• Fresh Ginger: Grate fresh ginger for a zesty kick; it enhances the overall flavor profile beautifully.

• Vegetable Broth: Homemade broth is ideal but store-bought works too; just check for low sodium options.

• Onion and Garlic: Sautéed together, they create a fragrant base that elevates the entire soup experience.

• Lime Juice: Fresh lime juice brightens and balances the flavors; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Base: Start by finely chopping one onion and mincing three cloves of garlic. In a large pot over medium heat, sauté them in olive oil until fragrant and translucent.

Add the Spices: Stir in two tablespoons of curry powder and grated ginger. Cook for about one minute until they become aromatic; this step unlocks their full flavors.

Incorporate Pumpkin Puree: Add two cups of pumpkin puree to the pot along with three cups of vegetable broth. Stir well to combine everything while watching those colors blend.

Pour in Coconut Milk: Slowly add one can of coconut milk to your mixture. Let it simmer gently for 15-20 minutes while stirring occasionally; enjoy those heavenly scents filling your kitchen!

Season it Right!: After simmering, squeeze half a lime into the soup and season with salt and pepper to taste. Adjust if needed—your soup should have a delightful balance of flavors.

Blend Until Smooth!: Using an immersion blender (or carefully transferring to a countertop blender), blend until smooth and creamy. Serve hot with fresh cilantro or toasted pumpkin seeds on top for added crunch!

With these steps completed, you’ll have yourself a comforting bowl of Coconut Curry Pumpkin Soup that warms both heart and soul! Enjoy every spoonful as you revel in its creamy goodness.

Perfecting the Cooking Process

Start by sautéing onions and garlic in coconut oil for a fragrant base. Then add pumpkin and spices, allowing them to coat every piece beautifully before adding broth.

Add Your Touch

Feel free to swap pumpkin with butternut squash or sweet potatoes. Experimenting with spices like smoked paprika can add a fun twist to your soup!

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of coconut milk for extra creaminess.

Cooking this Coconut Curry Pumpkin Soup reminds me of my first attempt at impressing friends during a dinner party. I served it in hollowed-out pumpkins, and they were so wowed!

FAQ

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works well if you’re short on time or fresh ingredients.

Is this soup vegan-friendly?

Absolutely! Coconut milk makes it creamy without any dairy products.

What can I serve with Coconut Curry Pumpkin Soup?

Pair it with crusty bread or a light salad for a complete meal.

Print

Coconut Curry Pumpkin Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia
• Total Time: 30 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Coconut Curry Pumpkin Soup is a creamy and aromatic dish that combines the earthy sweetness of pumpkin with the richness of coconut milk and warm spices. This delightful soup is perfect for cozy evenings or impressing guests, offering a velvety texture and vibrant color that brightens any table. Serve it hot, garnished with fresh cilantro or toasted pumpkin seeds, for a comforting experience that warms both body and soul.

---

Ingredients

Scale 1x2x3x

• 2 cups pumpkin puree (canned or fresh)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons curry powder
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth (low sodium)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste
• Olive oil for sautéing

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil until fragrant.
2. Stir in curry powder and grated ginger; cook for 1 minute until aromatic.
3. Add pumpkin puree and vegetable broth; stir well to combine.
4. Slowly pour in coconut milk and simmer for 15-20 minutes, stirring occasionally.
5. Squeeze lime juice into the soup and season with salt and pepper to taste.
6. Blend the mixture until smooth using an immersion blender or countertop blender.
7. Serve hot, garnished with cilantro or toasted pumpkin seeds.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 560mg
• Fat: 22g
• Saturated Fat: 18g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg