This creamy coconut curry pumpkin soup is a cozy hug in a bowl! It’s packed with rich flavors from coconut milk and warm spices, making it perfect for chilly days.
Plus, it comes together quickly, so I can warm up and enjoy a steaming bowl in no time. Just add some crusty bread, and I’m ready to go!
Key Ingredients & Substitutions
Coconut Oil: This is used for its rich flavor. You can substitute with any vegetable oil like olive or canola, but coconut oil brings that tropical touch. I love how the flavor deepens when you use coconut oil!
Onion: A yellow onion works best for this recipe due to its sweetness. If you’re out, a shallot can be a nice alternative, or even a leeks for a milder taste.
Red Curry Paste: This is where the magic happens! If you want less heat, use just one tablespoon. For a different flavor, try green curry paste. You can also make a homemade spice blend if you have time.
Pumpkin Puree: Canned pumpkin is super convenient and saves time. You can use fresh pumpkin or butternut squash, just roast it, scoop it out, and prepare it for the soup.
Coconut Milk: Full-fat coconut milk adds creaminess. Light coconut milk works in a pinch, but the soup won’t be as rich. Almond milk can be a lighter alternative, though it changes the flavor profile.
How Do I Make the Soup Smooth and Creamy?
Blending the soup smoothly is crucial for that creamy texture. Here’s how you can do it:
- Once the soup is simmered for 15-20 minutes, let it cool for a few minutes.
- If using a blender, carefully transfer small batches of the soup to the blender. Leave the top slightly ajar to allow steam to escape.
- Blend until smooth and return it to the pot if using a traditional blender.
- If opting for an immersion blender, simply blend the soup directly in the pot until you achieve your desired consistency.
Don’t rush this step! The smoother the soup, the better the experience when eating it. Enjoy the flavors melding together!
Creamy Coconut Curry Pumpkin Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to taste)
- 1 can (15 oz) pumpkin puree (or about 3 cups cooked pumpkin)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 3 cups vegetable broth (or chicken broth)
Optional Ingredients:
- 1 tablespoon soy sauce or tamari (optional, for depth)
- 1 tablespoon brown sugar or maple syrup (optional, for balance)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This creamy coconut curry pumpkin soup takes about 10 minutes of prep time and 25-30 minutes of cooking time. In just under an hour, you’ll have a delicious, warming soup that’s rich in flavor!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until it’s translucent and softened. This will create a flavorful base for your soup!
2. Add Garlic and Ginger:
Add the minced garlic and grated ginger to the pot. Stir everything together and cook for another 1-2 minutes until fragrant. The aroma will be amazing!
3. Mix in the Curry Paste:
Next, add the red curry paste. Stir frequently for about 1-2 minutes to release the flavors from the paste. You can adjust the amount of paste according to how spicy you like it!
4. Incorporate the Pumpkin:
Stir in the pumpkin puree, mixing it well with the onion, garlic, ginger, and curry. This will give the soup a rich, smooth texture.
5. Add the Liquids:
Pour in the coconut milk and vegetable broth. Stir everything to combine well, allowing the flavors to blend together.
6. Simmer the Soup:
Bring the mixture to a gentle simmer. Let it cook for 15-20 minutes so all the flavors meld beautifully. You can cover the pot to help it simmer faster.
7. Blend the Soup:
After simmering, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend it until silky.
8. Final Touches:
Stir in the soy sauce and brown sugar or maple syrup if you’re using them. Taste and adjust the salt and pepper to your liking.
9. Serve and Garnish:
Serve the soup hot, garnished with fresh cilantro or parsley on top. Add a wedge of lime on the side for that extra citrusy brightness!
10. Enjoy!
Savor your warm, fragrant bowl of creamy coconut curry pumpkin soup! It’s perfect for cozy evenings.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast or steam it until soft, then puree it before adding it to the soup. About 3 cups of diced cooked pumpkin will work perfectly in this recipe.
How Can I Make This Soup Vegetarian or Vegan?
This soup is already vegetarian and can easily be made vegan! Just ensure that you’re using vegetable broth instead of chicken broth and you’ve got a delicious vegan option.
What Should I Serve with This Soup?
This creamy coconut curry pumpkin soup goes wonderfully with crusty bread, a fresh salad, or over a bed of rice. For a heartier meal, serve it alongside some warm naan or pita bread for dipping!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stovetop or in the microwave, adding a splash of water or coconut milk if it has thickened.