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Curried Pumpkin Soup with Coconut Milk

This Curried Pumpkin Soup with Coconut Milk is warm, creamy, and packed with vibrant autumn flavors—comfort in a bowl for any day!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Asian, Fusion
Keyword: Autumn, Comfort Food, Dairy-Free, Easy, Gluten-Free, Vegan
Servings: 4 servings

Ingredients

  • 1 medium pumpkin peeled, seeded, and diced (about 4 cups)
  • 1 can (14 oz) coconut milk
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • fresh cilantro for garnish

Instructions

  • Start by peeling, seeding, and dicing your pumpkin into roughly 1-inch cubes.
  • Heat 1 tablespoon of olive oil in your pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Then, toss in the minced garlic and grated ginger, stirring for another minute to release their flavors.
  • Stir in the 2 tablespoons of red curry paste, coating the onions and garlic. Let it toast lightly for about 2 minutes to intensify the spices and develop a rich base.
  • Add the diced pumpkin cubes to the pot, stirring them into the curry mixture. Pour in the 4 cups of vegetable broth, ensuring the pumpkin is just covered. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
  • Once the pumpkin is soft, remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
  • Return the pureed soup to the stove on low heat. Stir in the entire can of coconut milk, mixing well to combine. Allow it to warm through, but don’t let it boil. Taste and season with salt and pepper as needed.
  • Ladle the soup into bowls and garnish generously with fresh cilantro leaves. Serve immediately with warm crusty bread or a side salad.

Equipment

  • Large Pot or Dutch Oven
  • Chef’s knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Immersion blender or regular blender
  • Ladle

Notes

  • Dice pumpkin and chop aromatics ahead for faster cooking.
  • Store soup in the refrigerator up to 4 days or freeze for 3 months.
  • Adjust thickness after refrigeration by adding broth or water as needed.