Curried Pumpkin Soup with Coconut Milk – A Cozy & Creamy Fall Favorite!

Curried pumpkin soup

When the weather turns chilly, there’s nothing more comforting than a bowl of creamy, spiced pumpkin soup. This Curried Pumpkin Soup with Coconut Milk is rich, velvety, and packed with warming spices that bring out the natural sweetness of pumpkin.

Made with simple pantry ingredients, this soup is:
✅ Dairy-Free & Vegan – Perfect for plant-based eaters!
✅ Cozy & Comforting – A warming blend of spices and creamy coconut milk.
✅ Meal Prep Friendly – Freezes beautifully for quick meals.
✅ Ready in 30 Minutes – A fast and flavorful fall recipe!

This easy pumpkin soup is infused with curry powder, ginger, garlic, and creamy coconut milk, giving it a beautifully balanced sweet-and-savory flavor. Serve it as a light lunch, an elegant appetizer, or a cozy dinner with crusty bread.

Let’s make this soul-warming autumn classic! 🍂🎃

Curried pumpkin soup Ingredients

🎃 Main Ingredients:

• 1 tbsp olive oil or coconut oil – Adds richness.
• 1 small onion, diced – For depth of flavor.
• 3 cloves garlic, minced – Essential for aromatics.
• 1-inch piece ginger, grated – Adds warmth and spice.
• 2 tsp curry powder – The key spice for depth and warmth.
• ½ tsp ground cumin – Enhances the earthy flavors.
• ½ tsp ground cinnamon – Adds a hint of sweetness.
• 4 cups pumpkin purée (or 1 small sugar pumpkin, roasted & blended)
• 3 cups vegetable broth – The base for a silky soup.
• 1 can (14 oz) coconut milk – For creaminess and richness.
• 1 tbsp maple syrup (optional) – Enhances natural sweetness.
• ½ tsp salt & ¼ tsp black pepper – To taste.
• Juice of ½ lime – Adds brightness.

🍽️ Garnish & Toppings (Optional):

• Toasted pumpkin seeds – Adds crunch.
• A swirl of coconut milk – For a beautiful finish.
• Fresh cilantro or parsley – Brightens the dish.
• Crusty bread or naan – Perfect for dipping.

Curried pumpkin soup Step-by-Step Instructions

🥄 Step 1: Sauté the Aromatics

1. Heat 1 tbsp oil in a large pot over medium heat.
2. Add diced onions and cook for 3-4 minutes until softened.
3. Stir in garlic and grated ginger, cooking for 1 more minute.

🍛 Step 2: Add the Spices

1. Sprinkle in curry powder, cumin, and cinnamon, stirring for 30 seconds until fragrant.
2. This step helps release the essential oils in the spices, enhancing their flavor.

🎃 Step 3: Add Pumpkin & Broth

1. Stir in pumpkin purée and vegetable broth, mixing well.
2. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.

🥥 Step 4: Blend & Add Coconut Milk

1. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
2. Stir in coconut milk, maple syrup (if using), and lime juice.
3. Let simmer for 5 more minutes, adjusting seasoning as needed.

🍽️ Step 5: Serve & Garnish

1. Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk, and fresh cilantro.
2. Serve with warm crusty bread or naan.

💡 Tips, Variations & Tricks

🔥 Pro Tips:

• For extra depth, roast a whole sugar pumpkin and blend instead of using canned purée.
• For a spicier kick, add ½ tsp cayenne pepper or red pepper flakes.
• For a thicker soup, reduce the broth by ½ cup or simmer longer.

🍛 Creative Variations:

• Thai-Inspired Pumpkin Soup: Add 1 tbsp red curry paste & 1 tbsp peanut butter for a Thai twist.
• Extra Creamy Version: Stir in ½ cup cashew cream or Greek yogurt.
• Protein-Packed: Add 1 can chickpeas or lentils for extra heartiness.

🍽️ Serving Suggestions

Pair your Curried Pumpkin Soup with Coconut Milk with:

• Crusty Artisan Bread – Perfect for dipping.
• Garlic Naan or Pita – Soft and pillowy, great for scooping.
• A Light Green Salad – Balances the richness.
• Roasted Chickpeas – Adds a crunchy topping.

📊 Nutritional Information

Per serving (~1 cup):

• Calories: ~250
• Protein: 4g
• Carbs: 28g
• Fats: 14g