Curried Pumpkin Coconut Soup
Warm up with this creamy Curried Coconut Pumpkin Soup! Packed with fall flavors, aromatic curry spices, and velvety coconut milk, this easy recipe makes the perfect cozy, plant-based dinner or starter.
$9.02 per recipe/$1.50 per serving
Soup season has officially arrive and this Curried Coconut Pumpkin Soup delivers all the cozy vibes.
With its creamy texture, hint of sweetness from pumpkin, and layers of flavor from aromatic curry spices and rich coconut milk, it’s a dish that feels both comforting and a little bit exotic.
Best of all, it comes together quickly with simple ingredients, making it a perfect choice for a weeknight dinner or a festive autumn gathering.
This recipe works because it’s:
- A Balance of Flavors. The natural sweetness of pumpkin pairs perfectly with warm curry spices and creamy coconut milk, creating a rich yet subtle flavor profile.
- Quick to Make – Ready in under 30 minutes, this soup is perfect for busy weeknights or last-minute meal prep.
- Naturally Plant-Based – It’s dairy-free, gluten-free, and vegan, but still feels hearty and satisfying for everyone at the table.
- Customizable Heat – You can adjust the spice level to suit your family’s tastes—mild for kids or extra curry paste for a bolder kick.
Step-by-Step Instructions
Heat 1 Tablespoon of olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion and cook until softened, (about 5 minutes). Stir in 3 cloves of minced garlic and 1 Tablespoon ginger paste and cook 1 more minute.
Stir in 2 Tablespoons of red curry paste, 1 ½ teaspoons curry powder, 1 teaspoon ground cumin, ½ teaspoon cinnamon, and ½ teaspoon smoked paprika. Cook for 1–2 minutes until fragrant.
Stir in 15 ounces of canned pumpkin puree and 3 cups vegetable broth. Bring to a gentle simmer, stirring occasionally, for 10 minutes.
Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
Stir in 14 ounces of light coconut milk and 1 Tablespoon of maple syrup. Simmer for another 5 minutes.
Add lime juice, then taste and adjust with salt and pepper. Ladle into bowls and top with your favorite garnishes.
How To Make This Soup Higher in Protein
If you’d like to add more protein to this soup, try these variations:
Plant-Based Protein
- Red lentils – Cook right in the broth; they’ll blend smoothly and thicken the soup.
- Chickpeas – Stir in whole or blend for extra creaminess.
- Silken tofu – Blend into the soup for a hidden protein boost.
- Quinoa – Serve on top or stir in for a hearty, complete protein.
Animal Protein
- Shredded chicken – Add cooked chicken for a heartier meal.
- Shrimp – Curry + coconut + shrimp is a natural pairing.
- Ground turkey or chicken – Brown it first, then stir into the soup.
Toppings with Protein
- Roasted pumpkin seeds (pepitas) – Add crunch and protein.
- Greek yogurt swirl – Extra creaminess + protein.
- Toasted nuts – Cashews or almonds pair beautifully with curry flavors.
Serve This With
This curried pumpkin coconut soup pairs perfectly with:
- Crusty Artisan Bread
- Garlic Naan
- Persimmon Salad
- Fall Harvest Cobb Salad
- Sweet Potato Fries
- Air Fryer Brussels Sprouts
Recipe Costs
This recipe cost $9.02 to make which is $1.50 a serving! Any toppings you choose to add will add to the cost, but this soup is an affordable option to feed your family!
- Olive oil – $0.20
- Yellow onion – $0.65
- Garlic cloves – $0.15
- Fresh ginger – $0.62
- Red curry paste – $0.84
- Curry powder – $0.16
- Ground cumin – $0.16
- Cinnamon – $0.03
- Paprika – $0.03
- Vegetable broth – $1.50
- Pumpkin puree – $2.49
- Coconut milk – $1.69
- Maple syrup – $0.20
- Lime juice – $0.25
- Salt and pepper – $0.05
FAQs
Yes! You can roast or steam fresh pumpkin until tender, then puree it before adding it to the soup. It may have a slightly different texture and flavor but will work beautifully.
Not necessarily. The curry flavor is warm and aromatic, but you control the heat by choosing mild or hot curry powder/paste and adjusting the amount.
Absolutely. This soup keeps well in the fridge for 3–4 days and tastes even better after the flavors have had time to meld.
Yes! Let the soup cool completely, then freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
If you don’t like coconut milk, you can use heavy cream, half-and-half, or a dairy-free alternative like oat milk or cashew cream.
Curried Pumpkin Coconut Soup
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons red curry paste, or yellow for a milder flavor
- 1½ teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon smoked paprika
- 3 cups vegetable broth
- 15 ounces canned pumpkin puree
- 14 ounces canned lite coconut milk
- 1 Tablespoon maple syrup
- Juice of 1 lime, 2 Tablespoons
- Salt and pepper, to taste
Optional toppings
- cream or yogurt
- roasted chickpeas
- fresh cilantro
- pumpkin seeds
Instructions
- Heat 1 Tablespoon of olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion and cook until softened, (about 5 minutes). Stir in 3 cloves of minced garlic and 1 Tablespoon ginger paste and cook 1 more minute.
- Stir in 2 Tablespoons of red curry paste, 1 ½ teaspoons curry powder, 1 teaspoon ground cumin, ½ teaspoon cinnamon, and ½ teaspoon smoked paprika. Cook for 1–2 minutes until fragrant.
- Stir in 15 ounces of canned pumpkin puree and 3 cups vegetable broth. Bring to a gentle simmer, stirring occasionally, for 10 minutes.
- Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
- Stir in 14 ounces of light coconut milk and 1 Tablespoon of maple syrup. Simmer for another 5 minutes.
- Add lime juice, then taste and adjust with salt and pepper. Ladle into bowls and top with your favorite garnishes.
Video
EQUIPMENT
Notes
Nutrition
Want More?
If you liked this post, be sure to check out my list of the Best Ever Fall Soups and Stews!
