You guys. My kitchen right now is where you need to be. It smells absolutely amazing thanks to my new pot of comfort. Coconut curry pumpkin soup.
This pumpkin soup is probably one of the easiest soups I have ever made. It only takes a handful of ingredients and minimal prep. Less than 30 minutes of simmer time later (yes 30 minutes!), it is ready to serve. Plus, if you chop those onions finely enough, you can skip pureeing the soup at the end as it should already be smooth enough as is. Any reason to not have to bring out my heavy food processor is a win for me!
This soup makes a great appetizer to your holiday dinner, or as a main course on it's own on a cold fall or winter night. It will instantly warm you right up. Plus, you can't go wrong with pumpkin and all the amazing health benefits that come along with it! I've said it before and I'll say it again, these are a few of the reasons why I consume a plethora of pumpkin recipes every fall:
- boosts immunity
- burns fat
- protects your eyes
- cancer fighting
- beneficial for your heart
- reduces inflammation
Coconut Curry Pumpkin Soup
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Coconut curry pumpkin soup is a bowl of comfort with a kick. This soup comes together in less than 30 minutes using a handful of ingredients!
Ingredients
- 2 tablespoons olive oil
-
1 small onion, diced
-
2 cloves of garlic, minced or pressed
- 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
- 3 cups pumpkin (or butternut squash) puree
-
salt and ground black pepper, to taste
- toasted pumpkin seeds and cilantro for topping (optional)
Instructions
- Heat olive oil over medium heat. Add onion and saute for about 4 minutes until soft and translucent. Add garlic and ginger and cook for about 1 minute until fragrant.
- Stir in curry powder and garam masala, keep stirring for about 15 seconds.
- Stir in vegetable stock, coconut milk, and pumpkin and bring to a boil. Reduce the heat to low and simmer for approximately 20 minutes, covered. Season with salt and pepper, to taste.
- Puree the soup until smooth (if needed) using a food processor or an immersion blender.
- Serve soup with a drizzle of coconut milk and toasted pumpkin seeds and cilantro on top (optional).
Notes
You can also adjust the taste of the soup with 1 tablespoon of sugar, if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: coconut curry pumpkin soup, pumpkin soup with coconut milk, vegan pumpkin soup, curried pumpkin soup
Carol says
How does this soup hold up if made the day before or frozen and served later?
Sam | Ahead of Thyme says
It freezes beautifully and reheats really well. Transfer to an airtight container or freezer bag to freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight or at room temperature and reheat in a saucepan. If the soup is too thick, you may need to thin it out with a little water.
Tricia says
So good!
★★★★★
Sam | Ahead of Thyme says
Thank you so much! So happy you liked the recipe.
Ocean says
Excellent starter soup.
I often add spinach or tomatoes or chicken to it. And frequently just a pinch of Chinese 5 spice along with a bit of seasoning salt.
One question I do have, is there a nutrition box for the soup ingredients? I haven't managed to locate one yet.
Thnx!
★★★★
Sam | Ahead of Thyme says
Thank you so much! Yum, those additions sound delicious!
I have started adding nutritional information on all my new recipes and slowly working my way through older posts to add them in. I just added a box in for this recipe. Note that if you use lite coconut milk instead of regular, the calories per serving drops by approximately 100 calories.
Wayne says
Amazing recipe to help kick off the fall season!
★★★★★
Sam | Ahead of Thyme says
Thank you so much Wayne! So glad you liked the recipe.
Sandra says
Fabulous!!!
★★★★★
Sam | Ahead of Thyme says
Thanks! So glad you liked it 🙂