1. Home
  2. Recipes
  3. Pumpkin Coconut Curry

Pumpkin Coconut Curry

Featured in Soups & Stews.

Made this soup on a chilly evening, and it totally hit the spot. The coconut milk added richness without needing cream, and the curry spices gave it a cozy kick. Took about 30 minutes and made the house smell incredible. My vegan friend loved it so much she asked for directions to make it. Now I freeze big portions for lazy nights—it’s healthy and comforting at once.
Pin it Share it Send it Print it Jump To Recipe
A woman wearing an apron and smiling.
Updated on Sat, 05 Apr 2025 18:09:34 GMT
A creamy pumpkin soup topped with cilantro, pumpkin seeds, and swirled cream in a bowl. Pin it
A creamy pumpkin soup topped with cilantro, pumpkin seeds, and swirled cream in a bowl. | tasteofmoms.com

Snug Pumpkin Soup With a Spicy Kick

I've made this pumpkin soup my autumn go-to. The smooth mix of pumpkin and coconut milk paired with toasty Indian flavors creates something downright wonderful. It's my pick for nippy nights when I'm craving something soothing but slightly unusual. Being totally plant-based and whipped up so fast, you'll want to add it to your usual dinner lineup.

Why This Pumpkin Soup Stands Out

When thick pumpkin meets aromatic curry spices, you get pure happiness in your bowl. What I adore is how it's naturally smooth without adding any dairy and only needs about half an hour to cook. You can enjoy it during a quiet night in or when kicking off a fancy dinner – it always gets compliments.

Your Pot Ingredients

  • Pumpkin puree: Homemade or store-bought will do just fine.
  • Coconut milk: Grab the canned version for ultimate smoothness.
  • Olive oil: Just a splash to cook your veggies.
  • Onion: Pick whatever's handy, I tend to use yellow ones.
  • Garlic and ginger: Go with fresh for knockout taste.
  • Curry powder and garam masala: They add all that cozy spice.
  • Vegetable stock: Brings everything nicely together.
  • Salt and pepper: Enough to boost all the tastes.
A bowl of orange soup topped with a swirl of cream, pumpkin seeds, and fresh herbs. Pin it
A bowl of orange soup topped with a swirl of cream, pumpkin seeds, and fresh herbs. | tasteofmoms.com

Soup Making Steps

Begin With Flavor Base
Warm your olive oil in your pot and soften those onions till they're tender and golden. Toss in garlic and ginger until your house smells fantastic.
Add Your Spices
Mix those curry seasonings in and let them wake up in the hot oil for extra punch.
Create Your Base
Add your broth, coconut milk and pumpkin, mix well and wait for bubbles to form.
Give It Time
Lower your flame, put the lid on and let everything mingle for roughly 20 minutes.
Blend Until Velvety
Whizz until perfectly smooth then finish with a drizzle of coconut milk, a sprinkle of pumpkin seeds and some fresh herbs.

Insider Soup Tips

Don't skimp on the coconut milk – go full fat for the richest pumpkin soup. Got a sweet tooth? Drop in a bit of sugar. In a rush? Dice your onions tiny and skip the blending step. And yeah, this soup freezes great, so it's handy for those crazy busy days.

Ready To Eat

This pumpkin soup needs some hot crusty bread or a handful of crunchy croutons. Round it out with a simple green salad or some oven-roasted veggies alongside. It's also perfect as the first course at your Thanksgiving or Christmas table.

A bowl of creamy orange soup is garnished with pumpkin seeds, fresh cilantro, and a swirl of cream. Pin it
A bowl of creamy orange soup is garnished with pumpkin seeds, fresh cilantro, and a swirl of cream. | tasteofmoms.com

Frequently Asked Questions

→ Can I switch pumpkin for squash?

Absolutely! Butternut squash works just as well, keeping the soup smooth and velvety.

→ How long can it stay in the fridge?

Store it in a sealed container in the fridge, and it’ll last up to four days.

→ Does it freeze well?

Yep! You can freeze it for up to three months. Thaw in the fridge overnight before reheating.

→ Will this be spicy?

Stick to mild curry powder if you want it gentle, but feel free to turn up the heat if that’s your thing!

→ What’s the point of blending?

Blending makes it super smooth and creamy, but you can skip it if you’re okay with a chunkier texture.

Pumpkin Coconut Curry

Silky pumpkin soup with creamy coconut milk and a touch of warming curry flavors. Vegan and ready in a little over half an hour.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Easy

Cuisine: Modern Asian

Yield: 1 pot

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1/2 teaspoon garam masala.
02 2 tablespoons olive oil.
03 Salt and pepper as needed.
04 3 cups pumpkin puree.
05 3 cups vegetable broth.
06 1 can (14 oz) coconut milk.
07 Extra coconut milk for drizzling.
08 1 small onion, finely chopped.
09 1 tablespoon mild curry spice blend.
10 2 cloves garlic, finely grated.
11 Fresh cilantro, roughly chopped.
12 1 teaspoon grated ginger.
13 A handful of toasted pumpkin seeds.

Instructions

Step 01

Pour the oil into a medium-sized pot and warm it up over medium heat.

Step 02

Add diced onion and stir for about 4 minutes till it softens.

Step 03

Mix in the garlic and ginger, cooking for another minute.

Step 04

Sprinkle in the curry powder and garam masala, stirring for 15 seconds.

Step 05

Pour in the broth, pumpkin puree, and coconut milk. Stir everything together.

Step 06

Let it come to a boil, then lower the heat to a gentle simmer and cover. Cook for 20 minutes.

Step 07

Sprinkle salt and pepper to your liking.

Step 08

Use an immersion blender to make it smooth, or transfer to a regular blender.

Step 09

Ladle into bowls and top with a drizzle of coconut milk, some seeds, and cilantro.

Notes

  1. Add a tablespoon of sugar if you'd like it sweeter.
  2. Stays fresh in the fridge for up to 4 days.
  3. You can freeze it for up to 3 months.
  4. Warm it up on the stove or in the microwave.

Tools You'll Need

  • A medium-sized pot.
  • Either an immersion blender or a standard blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May contain tree nuts (from coconut).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 22 g
  • Total Carbohydrate: 18 g
  • Protein: 4 g