Curry Coconut Pumpkin Soup
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This Curry Coconut Pumpkin Soup is so rich, flavorful and the best soup to enjoy on a cool fall day. It has a perfect blend of savory, a little bit of sweetness and even a bit of a kick. Made with roasted sugar pumpkin, coconut milk, and the perfect spice blend of curry powder, ginger, paprika, and turmeric.
Curry Coconut Pumpkin Soup
Nothing says fall like a rich, flavorful, and warm bowl of soup. What better kind of soup to enjoy in the fall than one that has pumpkin in it. This Curry Coconut Pumpkin Soup is so tasty and a complete game changer. It brings a variety of flavors together to make a rich, creamy and delicious soup.
This Curry Coconut Pumpkin Soup comes together in very little time. It makes for a great lunch or even light dinner perfect to enjoy on a cool and crisp fall day. This soup is so savory with a hint of sweetness and even a bit of a kick. So comforting and satisfying.
Top this tasty and flavorful soup with some coconut cream, pumpkin seeds, microgreens or any other toppings you wish. Pumpkin seeds really add a nice crunch to it and coconut cream a smooth texture. You are sure to enjoy this soup and find yourself making it over and over again.
Ingredients needed to make Curry Coconut Pumpkin Soup:
- Sugar Pumpkin– They are easy to handle and have a nice hint of sweetness.
- Spices– Curry powder, ground turmeric, paprika, cumin, and pink sea salt.
- Aromatics– Fresh ginger root, yellow onion, and garlic.
- Vegetable Broth– I like using low-sodium to control to amount of salt myself.
- Coconut Milk– Makes this soup so creamy and adds that nice coconut flavor.
- Coconut Oil– For cooking
Equipment needed to make Curry Coconut Pumpkin Soup:
- Large Baking Sheet Pan– For roasting the pumpkin.
- Parchment Paper– To line to baking sheet pan with it.
- Large Pot– To cook the soup in.
- Immersion Blender– For blending the soup right in the pot. If you don’t have an immersion blender, you can use a regular blender. Just use a ladle to transfer the soup to your blender cup. Then add back to the pot once it has been blended.
How to make Curry Coconut Pumpkin Soup:
- Step 1– Preheat oven at 400 degrees F. Line a baking sheet pan with parchment paper.
- Step 2– Take pumpkin and cut it in half lengthwise. Use a spoon to scoop out seeds and clean out the inside. Rub the inside of each side of the pumpkin with oil then sprinkle with salt, pepper and garlic powder.
- Step 3– Place both sides of pumpkin on prepped baking sheet pan facing down. Place in preheated oven and roast for 25 minutes. Remove pumpkin from the oven and let it sit until it cools-down enough to be handled. Peel off the skin from the pumpkin then rough chop the flesh and set aside.
- Step 4– While the pumpkin is cooling-down, Dice onions and mince garlic. Set aside along with chopped pumpkin.
- Step 5– In a large pot, add coconut oil and bring to a heat on medium-high. Toss in onions and garlic and sauté until onion is translucent (about 2-3 minutes). Toss in chopped pumpkin and all spices; grated ginger, curry, turmeric, cumin, paprika, and salt. Give it a stir making sure veggies are not sticking to the bottom of the pan.
- Step 6– Pour in vegetable stock and water and bring to a light simmer. Pour in coconut milk and give it a stir. As soup gets back to a boil, turn heat down to low.
- Step 7– Use immersion blender to smooth out soup. Blend for about 1-2 minutes making sure there aren’t any chunks of pumpkin left. Cover soup and continue to simmer for another 5-10 minutes. Remove cover and give soup a quick stir.
- Step 8– Serve immediately and garnish with coconut cream, pumpkin seeds and micro-greens or any preferred toppings. Enjoy!
Tips and Substitutions:
- Line a baking sheet pan with parchment paper- This will prevent pumpkin from sticking to pan and will make cleaning easier afterwards.
- If you don’t have an immersion blender- Ladle soup into regular blender then transfer back to pot after soup is smooth.
- Substitute for vegetable stock- Use chicken broth if you don’t need soup to be vegan.
How to serve Curry Coconut Pumpkin Soup:
You can serve this curry coconut pumpkin soup as either a side or a main meal. It makes for a great side to serve for Thanksgiving dinner or any fall celebration. It also makes for a great comforting lunch or light dinner on a chilly fall night. Serve it with a grilled cheese on the side! So good! However you decide to serve it, make sure to add a nice topping or garnish for an elevated soup.
Toppings and Garnishes:
- Pumpkin Seeds– Add a nice pop of color and crunch to this soup.
- Sunflower Seeds– If you’re not a fan of pumpkin seeds, use sunflower seeds.
- Hemp Hearts– These add more nutrition and a nice little crunch to the soup.
- Coconut Cream– Perfect topping and it adds more creaminess. Also, makes for a pretty garnish.
- Greek Yogurt– If you don’t like coconut cream, you can use Greek yogurt if you don’t need the soup to be vegan or plant-based.
- Micro-Greens– They add so much nutrition to the soup and make for such a pretty garnish.
- Fresh Parsley or Cilantro– Adds a hint of freshness and a pop of color to the soup.
Storing Curry Coconut Pumpkin Soup:
- Storing- Place any leftover curry coconut pumpkin soup in an airtight container. Keep soup refrigerated for up to 3-4 days.
- Freezing- Allow soup to complete cool-off. Place in a freezer friendly container. Make sure to leave enough room on the top (about 2-3 inches) for the soup to expand as it freezes. Keep curry coconut pumpkin soup frozen for up to 2-3 months.
- Reheating- Thaw-out in the fridge overnight. Place soup back in a pot and reheat on stovetop for best results and flavor. You can also reheat in the microwave but it will slightly change the flavor.
Did you like this Curry Coconut Pumpkin Soup? You may also like these other fall soup recipes?
- Pumpkin Chili
- Roasted Red Pepper Butternut Squash Soup
- Leftover Thanksgiving Turkey and Veggie Soup
- Crockpot Sriracha Turkey Chili
- White Chicken Chili with Roasted Poblano Peppers (Instant Pot)
Pumpkin lover? Check out these other savory pumpkin recipes:
Curry Coconut Pumpkin Soup
This Curry Coconut Pumpkin Soup is so rich, flavorful and the best soup to enjoy on a cool fall day. It has a perfect blend of savory, a little bit of sweetness and even a bit of a kick. Made with roasted sugar pumpkin, coconut milk, and the perfect spice blend of curry powder, ginger, paprika, and turmeric.
Ingredients
To prep Pumpkin:
- 1 sugar pumpkin
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp coconut oil
For Soup:
- 1 tbsp coconut oil
- 1 yellow onion
- 2 garlic cloves
- 1 tsp freshly grated ginger
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 tsp pink sea salt
- 1 cup vegetable stock
- 1 cup water
- 2 cup coconut milk
Instructions
Preheat oven at 400 degrees F. Line a baking sheet pan with parchment paper.
Take pumpkin and cut it in half lengthwise. Use a spoon to scoop out seeds and clean out the inside. Rub the inside of each side of the pumpkin with oil then sprinkle with salt, pepper and garlic powder.
Place both sides of pumpkin on prepped baking sheet pan facing down. Place in preheated oven and roast for 25 minutes. Remove pumpkin from the oven and let it sit until it cools-down enough to be handled. Peel off the skin from the pumpkin then rough chop the flesh and set aside.
While the pumpkin is cooling-down, Dice onions and mince garlic. Set aside along with chopped pumpkin.
In a large pot, add coconut oil and bring to a heat on medium-high. Toss in onions and garlic and sauté until onion is translucent (about 2-3 minutes). Toss in chopped pumpkin and all spices; grated ginger, curry, turmeric, cumin, paprika, and salt. Give it a stir making sure veggies are not sticking to the bottom of the pan.
Pour in vegetable stock and water and bring to a light simmer. Pour in coconut milk and give it a stir. As soup gets back to a boil, turn heat down to low.
Use immersion blender to smooth out soup. Blend for about 1-2 minutes making sure there aren't any chunks of pumpkin left. Cover soup and continue to simmer for another 5-10 minutes. Remove cover and give soup a quick stir.
Serve immediately and garnish with coconut cream, pumpkin seeds and micro-greens or any preferred toppings. Enjoy!
Recipe Notes
Tips and Substitutions:
- Line a baking sheet pan with parchment paper- This will prevent pumpkin from sticking to pan and will make cleaning easier afterwards.
- If you don’t have an immersion blender- Ladle soup into regular blender then transfer back to pot after soup is smooth.
- Substitute for vegetable stock- Use chicken broth if you don’t need soup to be vegan.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
*Post updated as of 6/30/2020
*Photos updated as of 10/22/2020
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