Coconut Curry Pumpkin Soup is one of my favorite soups of the season. It's rich, creamy, flavorful, and completely delicious. This vegan pumpkin soup comes together in just over 35 minutes with minimal prep and only one pot, making it the perfect cozy recipe for busy fall weeknights or a stress-free first course for Thanksgiving dinner.
Pumpkin soup is a seasonal staple, but this version is extra special because it layers warming spices with velvety coconut milk, creating that classic curry-style depth of flavor. As it simmers on the stove, your kitchen will fill with the cozy aroma of curry, ginger, and pumpkin spice. It's comforting, nourishing, and guaranteed to impress. Best of all, it's a smart way to use up leftover pumpkin puree from all your fall baking experiments.
If you liked this pumpkin curry soup recipe, your should try our Pumpkin Soup, Curried Butternut Squash Soup, or Pumpkin Curry with Chickpeas, and pair it with Small Batch Garlic Naan Bread or crusty French Baguettes. Once you try it, you'll find yourself making it on repeat all season long.
Really delicious and simple to make.
- Ginger ★★★★★
Why You'll Love This Coconut Curry Pumpkin Soup
- Quick and easy. This pumpkin soup is one of the easiest soups you'll make this fall. No culinary degree or expert kitchen experience required -just chop, mix, heat, and blend! With only a handful of ingredients, minimal prep, and just over 30 minutes from start to finish, it's the definition of weeknight-friendly.
- Rich curry flavor. What makes this simple soup so good? Just a couple of spices. Indian-inspired flavors and fresh ingredients make this coconut curry pumpkin soup just what you need when you're trying to break out of your usual weeknight routine. The curry powder and garam masala do all the heavy lifting, transforming the mild flavors of pumpkin and coconut into something so delicious that your whole family will love.
- It's completely vegan. The recipe as written here is 100% vegan and creamy without a drop of heavy cream. No meat, eggs, or dairy products here -just plant-based goodness that's naturally gluten-free too. Whether you're vegan, vegetarian, or just cutting back on animal products, this soup is a perfect fit for everyday dining or Meatless Mondays.
- Cook it your way. You can make it on the stovetop, in a slow cooker, or even the Instant Pot. Each method delivers the same creamy, flavorful results - you just pick the one that best fits your schedule. From a quick 30 minutes on the stove to a set-it-and-forget-it slow cooker dinner, this curried pumpkin soup adapts to your kitchen routine with ease.
- Serve for lunch or dinner. This coconut curry pumpkin soup works in so many ways. Enjoy it as a light lunch, a first course at a holiday dinner, or as the main event paired with crusty bread or salad. It's cozy, versatile, and guaranteed to warm you up on chilly fall or winter nights.
- Nutritious and nourishing. Pumpkin doesn't just taste good, it's good for you, too. It's packed with vitamins A and C to support immunity, antioxidants that help protect eye health, and plenty of fiber to keep you full and satisfied. Plus, it's naturally low in calories and rich in anti-inflammatory compounds, so every bowl of this curried pumpkin soup is as wholesome as it is cozy.
Jump to:
- Why You'll Love This Coconut Curry Pumpkin Soup
- Ingredients and Substitutions
- Equipment
- How to Make the Best Coconut Curry Pumpkin Soup
- Slow Cooker Instructions
- Instant Pot Instructions
- Recipe Video
- Expert Tip: Make Ahead for Busy Days
- More Tips and Tricks
- Recipe Variations
- Storage and Freezing Instructions
- How to Serve
- Side Dishes for Soup
- FAQ
- More Savory Pumpkin Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this cozy Coconut Curry Pumpkin Soup, you will need the following ingredients (full quantities in recipe card below):
- pumpkin puree - You can use homemade fresh pumpkin puree or the quick and convenient canned version. If choosing canned, make sure it's labeled pumpkin puree and not pumpkin pie filling (an easy mistake to make in the canned goods aisle!). For this recipe, 3 cups equals about one 15 ounce (425 gram) can of pumpkin and about 1 cup from a second can- you'll have a little leftover. You can also substitute with butternut squash puree for a slightly sweeter, nutty flavor.
- coconut milk - Use full-fat coconut milk for the creamiest results. Light coconut milk works too but will make the soup thinner. Reserve a little extra for drizzling on top. If you don't have coconut milk on hand, you can substitute with a 12 ounce can of evaporated milk from your pantry staples for a slightly different but still creamy result.
- olive oil - For sautéing the aromatics. You can also use coconut oil for a deeper flavor. Avocado oil works too.
- onion - Adds a savory base. Yellow onions, white onions, or shallots are great for soups and sautéing.
- garlic - Fresh garlic cloves is always preferable for the best flavor, but 2 teaspoons of minced garlic from a jar will yield a similar result. You can also substitute with ½ teaspoon garlic powder if needed.
- ginger - Fresh ginger adds brightness and warmth. If you don't have any on-hand, you can use either 1 teaspoon ginger paste or ¼ teaspoon ground ginger instead.
- curry powder - The key spice that gives the soup its signature flavor. Adjust the strength by choosing a mild or hot curry powder depending on your preference. Curry powder is usually easy to find in the spice or world foods aisle, but if you can't, you can make a quick homemade blend using 1 tablespoon ground turmeric, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground ginger, and ½ teaspoon black pepper. Mix well and use as needed.
- garam masala - Adds depth and complexity to the soup with warm, aromatic flavor. If you don't have it, you can substitute with extra curry powder plus a pinch of cinnamon and cloves, or make your own blend. To make homemade garam masala, combine 1 tablespoon ground coriander, 1½ teaspoons ground cumin, 1 teaspoon ground cardamom, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves. Mix well and store in an airtight jar.
- vegetable stock - Keeps the soup vegetarian. Use low-sodium stock so you can better control the saltiness of the soup. If you don't have vegetable stock, use whatever kind you have on hand such as chicken stock or beef bone broth (note that if using these substitutes, the dish will no longer be vegan or vegetarian).
- salt and pepper - Essential seasonings to taste. Start with less salt and add more as needed.
- pumpkin seeds - Optional garnish that adds crunch and a nutty flavor. If you don't like pumpkin seeds, try toasted pine nuts, cashews, walnuts, almonds, or pistachios for a similar texture and finish.
- cilantro - Adds freshness and a pop of color on top. If you're not a cilantro fan, substitute with other soft herbs like parsley or chives, or simply leave it out.
Equipment
You will also need measuring cups and spoons, a medium cooking pot, a wooden spoon or spatula for stirring, an immersion blender (or regular blender), and a ladle for serving.
How to Make the Best Coconut Curry Pumpkin Soup
- Sauté aromatics. In a large saucepan, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes. Then, add garlic and ginger and cook until fragrant, about 1 minute.
- Add seasoning. Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
- Add soup base. Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
- Simmer. Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
- Puree. Use an immersion blender and puree the soup until smooth (if needed). You can also transfer the soup to a food processor or upright blender to puree.
- Serve. Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.
Slow Cooker Instructions
To make slow cooker coconut curry pumpkin soup, sauté the onion, garlic, and ginger in a skillet until fragrant, then add to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Blend until smooth with an immersion blender and serve with your favorite toppings.
Instant Pot Instructions
Set the Instant Pot to Sauté mode and cook onion, garlic, and ginger in olive oil for 2-3 minutes. Stir in curry powder and garam masala, then add stock, coconut milk, and pumpkin puree. Seal the lid and cook on High Pressure for 10 minutes, then quick release. Blend until smooth and serve warm.
Recipe Video
Expert Tip: Make Ahead for Busy Days
This soup is completely freezer-friendly, which makes it a lifesaver for busy weeks. Double the recipe and freeze extra in individual or family-sized portions, so you've always got a cozy, homemade meal ready to heat and serve. It's one of those recipes that tastes just as good (if not better) after thawing, making it a smart addition to your freezer stash.
More Tips and Tricks
- Adjust spice level. Use hot curry powder for a spicier soup or stick to mild if you prefer it cozy and mellow.
- Skip the blender. If you chop the onions finely enough, the soup will be naturally smooth and creamy, so you can skip pureeing altogether (and save yourself from hauling out any heavy equipment).
- Use roasted pumpkin. For extra depth, roast fresh pumpkin or butternut squash before pureeing. It brings out a natural sweetness and caramelized flavor.
- Balance flavors. If your soup tastes too flat, add a squeeze of lime juice or a splash of soy sauce for brightness and umami.
- Thicken with flour if needed. If your soup turns out thinner than you'd like, whisk 1 tablespoon of flour into a small amount of stock or coconut milk, then stir it back into the pot and simmer until the soup reaches your desired consistency.
- Make ahead friendly. This soup tastes even better the next day as the flavors meld. Store and reheat for easy lunches or dinners.
- Goes great with rice. Jasmine rice (such as this Coconut Rice) would be an excellent companion to serve with this flavorful soup.
Recipe Variations
- Add some sweetness. This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Add 1 tablespoon of sugar, if needed.
- Make it spicy. Add red pepper flakes, cayenne pepper, or a fresh chili for extra heat.
- Give it a Thai-inspired twist. Stir in a spoonful of red curry paste and garnish with Thai basil and lime juice.
- Add protein. Add chickpeas, lentils, or shredded chicken for a heartier meal.
- Butternut squash swap. Replace the pumpkin puree with butternut squash for a slightly sweeter, nuttier soup. See our Butternut Squash Ravioli recipe for instructions on making butternut puree.
- Creamier texture. Swirl in extra coconut cream or a dollop of Greek yogurt for added richness.
- Roasted vegetable version. Blend in roasted carrots, sweet potatoes, or bell peppers for more layers of flavor.
- Add-ins for extra flavor. Bulk up the soup with tender vegetables like mushrooms for more texture, or stir in a drizzle of honey for a subtle sweetness that balances the curry spices.
Storage and Freezing Instructions
How to Store
Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to 4 days.
How to Reheat
Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliance's instructions. Add a splash of stock or coconut milk if it's too thick.
How to Freeze
Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. When ready to eat, transfer the soup to the fridge and let it thaw overnight before reheating.
How to Serve
Curried pumpkin soup is so versatile - it works as a starter, a side, or even the main event. Like any good soup, it's made even better when served with hearty bread for dipping, topped with crunchy croutons or pumpkin seeds, or paired with robust crackers as the perfect vehicles to get soup from bowl to mouth.
You also can turn this quick and easy pumpkin soup into a filling meal by adding classic soup sides. These are some of my favorites to serve with this soup:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Pumpkin puree, stock, onion, garlic, and a creamy element like coconut milk or cream are the essentials.
Absolutely. Curry powder transforms a simple pumpkin soup into a rich, spiced dish with complex flavors. It complements the sweetness of pumpkin perfectly, making the soup taste layered and satisfying.
The secret here is garam masala: a warm spice blend that deepens the flavor beyond curry powder alone. It adds subtle notes of cinnamon, cloves, and cardamom for a more authentic taste.
Try adding roasted vegetables like carrots or sweet potatoes, a squeeze of lime juice for brightness, or a swirl of coconut cream for richness. A pinch of chili flakes can also elevate the flavor with a little heat.
Warm spices like cinnamon, nutmeg, curry, and garam masala enhance pumpkin's natural sweetness. Coconut milk and vegetable stock help round out the flavor, while fresh herbs and crunchy toppings add contrast.
Curry powder is the standout, but a combination of curry with garam masala creates incredible depth. You can also experiment with cumin, turmeric, or smoked paprika for unique twists.
Try carrots, sweet potatoes, cauliflower, or bell peppers. They blend seamlessly with the coconut curry flavor profile and add extra nutrition and variety.
Yes. Canned pumpkin has a consistent texture and mild sweetness, while fresh roasted pumpkin or squash often has a deeper, slightly caramelized flavor. Both work well, so it depends on whether you want convenience or maximum flavor.
Simmer uncovered to reduce liquid, stir in more pumpkin puree, or add a slurry of cornstarch and water. Even a spoonful of cooked rice blended in can help thicken naturally.
More Savory Pumpkin Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
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Recipe
Coconut Curry Pumpkin Soup
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon mild curry powder
- ½ teaspoon garam masala spice blend
- 3 cups vegetable stock
- 1 (14 ounce) can coconut milk (plus more for serving)
- 3 cups pumpkin puree (or butternut squash)
- salt and pepper (to taste)
- pumpkin seeds, toasted (optional, for topping)
- fresh cilantro, chopped (optional, for topping)
Instructions
- In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
- Add garlic and ginger and cook until fragrant, about 1 minute.
- Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
- Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
- Use an immersion blender and puree the soup until smooth (if needed). You can also transfer the soup to a food processor or upright blender to puree.
- Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.
Notes
Add some sweetness: This soup is delicious as is, but some like to add in a little sweetness which compliments the coconut curry flavor nicely. Add 1 tablespoon of sugar, if needed.
Slow cooker instructions: To make slow cooker coconut curry pumpkin soup, sauté the onion, garlic, and ginger in a skillet until fragrant, then add to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Blend until smooth with an immersion blender and serve with your favorite toppings.
Instant pot instructions: Set the Instant Pot to Sauté mode and cook onion, garlic, and ginger in olive oil for 2-3 minutes. Stir in curry powder and garam masala, then add stock, coconut milk, and pumpkin puree. Seal the lid and cook on High Pressure for 10 minutes, then quick release. Blend until smooth and serve warm.
How to store: Once the pumpkin curry soup has cooled to room temperature, transfer it to an airtight container and store in the refrigerator for up to four days.
How to freeze: Carefully transfer cooled curry soup to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. When ready to eat, transfer the soup to the fridge and let it thaw overnight.
How to reheat: Reheat leftover soup in the microwave in 30 second intervals until warmed through, on the stovetop over medium-low heat until warm, or in the crockpot according to the appliance's instructions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
This post was originally published in 2022 and has since been updated with new content.
Jamie says
Ginger Fuller says
Really delicious and simple to make.
Erika says
This is delicious; I would call it a bisque—mine turned out really thin but still very filling. Keeping this recipe! Thank you!
Heidi says
Lovely! Didn’t have veg stock so subbed half (home-made) bone broth, half water. Worked well. Still working our way through 70 home-grown pumpkins and desperately seeking recipes!