If you’re searching for the coziest autumn dish imaginable, Pumpkin Curry Soup with Coconut Milk is ready to sweep you off your feet! Creamy, velvety pumpkin pairs perfectly with warming spices and a subtle sweetness, while coconut milk lends that extra touch of lusciousness you crave as the leaves outside begin to fall. I love how every spoonful is both familiar and a little exotic—like a big culinary hug you won’t forget.

Pumpkin Curry Soup with Coconut Milk Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how magical this recipe is: every ingredient plays a role, whether it’s creating the base, adding pops of vibrant color, or bringing in that unforgettable fragrance. Best part? The ingredient list is super approachable and lets each flavor truly shine!

Coconut oil: Adds rich depth and helps build a silky base for sautéing your veggies.
Yellow onion: Gives the soup gentle sweetness as it cooks down and melds with the spices.
Carrot: Brings a pop of color and natural sweetness, balancing that golden curry flavor.
Celery: Offers subtle aroma and helps round out the “mirepoix” foundation.
Garlic: Infuses the soup with a savory backbone and irresistible aroma.
Fresh ginger: Lively and a little spicy, ginger brings zing and pairs beautifully with curry.
Curry powder: The heart and soul of the dish—use your favorite blend for a deep, warming flavor.
Cumin: Adds a nutty, earthy note that grounds all the other spices.
Turmeric: Not just color! Turmeric adds gentle warmth and makes the whole pot feel cheery.
Low sodium vegetable broth: Keeps the soup light and lets the other ingredients take center stage.
Apple: The secret to a gentle sweetness and mellow acidity; trust me, you’ll notice this touch.
Pumpkin puree: Ensure it’s plain for that luxurious texture and a true pumpkin punch!
Unsweetened coconut milk: The backbone of creaminess that keeps the soup dairy-free and luscious.
Kosher salt: Essential for drawing out and balancing all the lovely flavors.
Ground pepper: Adds little bursts of heat just when you need them.
Roasted salted pepitas: Crunchy, salty gems that make every bowl special.
Fresh cilantro: Refreshes each bite and makes the color pop beautifully at the end!

How to Make Pumpkin Curry Soup with Coconut Milk

Step 1: Sauté the Vegetables

Melt your coconut oil in a sturdy soup pot or Dutch oven over medium heat. Toss in the onion, carrot, and celery, and watch the kitchen fill with the aroma of comforting, slow-cooked veggies. Sauté gently, stirring occasionally, until everything is softened—about 5 minutes. The more patient you are here, the sweeter and cozier your soup will taste!

Step 2: Toast the Aromatics

Now for the magic moment: sprinkle in the minced garlic, freshly grated ginger, curry powder, cumin, and turmeric. Let them cook for around 2 minutes, stirring often—a little sizzle and fragrance tells you the flavors are unlocking. This step is what transforms simple veggies into the vibrant, unforgettable Pumpkin Curry Soup with Coconut Milk.

Step 3: Deglaze and Clean the Pot

Pour in about 1/2 cup of the vegetable broth. As soon as it hits the hot pan, use your spoon to gently scrape up any browned, caramelized bits from the bottom—these are bursts of flavor! Keep stirring until the pot looks “clean” and every bit of flavor goes straight into your soup base.

Step 4: Add the Pumpkin, Apple, and Coconut Milk

Bring in the main characters! Add the diced apple, pumpkin puree, all that creamy coconut milk, and the rest of your broth. Don’t forget the salt and pepper! Give it all a hearty stir to blend the colors and textures together—you’ll notice it’s already looking luscious and vibrant.

Step 5: Simmer Until Tender

Let the pot simmer (a gentle bubble, not a rolling boil) for about 10 minutes. You want the apples and veggies so tender that an immersion blender will whirl through effortlessly. The kitchen will smell absolutely incredible—the kind of scent that draws people out from every corner of the house!

Step 6: Puree and Season

Time for the finishing touch: blend everything smooth with an immersion blender right in the pot. Taste for seasoning; don’t be shy with the salt and pepper until every bite tastes warm and satisfying. Ladle into bowls, and you’re ready for the magic.

How to Serve Pumpkin Curry Soup with Coconut Milk

Garnishes

Don’t skip the garnishes—they turn a great bowl into a showstopper! Sprinkle each serving with roasted, salted pepitas for crunch and nutty flavor, and a handful of chopped fresh cilantro for a splash of brightness and color. These simple touches bring the entire soup to life!

Side Dishes

I love pairing Pumpkin Curry Soup with Coconut Milk alongside crusty sourdough, garlicky naan, or even a lightly dressed green salad. The soup is rich and velvety, so something crisp and fresh or boldly spiced is always a welcome companion at the table.

Creative Ways to Present

Feeling playful? Serve your soup in hollowed mini pumpkins for a festive twist, or offer toppings bar-style with extra seeds, coconut flakes, or a swirl of chili oil. Guests will love customizing their bowls (and you’ll love how gorgeous everything looks).

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Curry Soup with Coconut Milk stores like a dream! Once cooled, scoop the soup into airtight containers and it will last in the refrigerator for 4 to 5 days. The flavors get even richer and more mellow by the next day, making for easy, delicious lunches.

Freezing

If you want to stash away a taste of fall for later, ladle the cooled soup into freezer-safe containers or bags, leaving a little space for expansion. It’ll keep beautifully for up to three months; just thaw overnight in the fridge when you’re ready for a cozy meal.

Reheating

Gently reheat the soup on the stovetop over low-medium heat, stirring occasionally until piping hot. If the soup thickens too much in the fridge or freezer, stir in a splash of broth or coconut milk for the perfect texture. Always taste and re-season before serving—it’ll smell just as inviting as the first time.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Roast and puree your fresh pumpkin for a deeper, slightly sweeter flavor in your Pumpkin Curry Soup with Coconut Milk. Just ensure it’s very soft and smooth before adding.

Is this soup suitable for vegans?

Yes, as written, this recipe is completely vegan—no dairy, no animal products—so it’s great for sharing with friends or family following a plant-based lifestyle.

What’s the best type of coconut milk to use?

Look for unsweetened, full-fat coconut milk in cans (not cartons). It gives the soup its signature creamy finish and fragrant aroma.

Can I make this recipe spicier?

Definitely! Stir in a pinch of cayenne pepper or a little diced chili along with the ginger and garlic to amp up the heat to your preference.

What can I use instead of curry powder?

If you’re out of curry powder, try a mix of garam masala and a little extra turmeric and cumin for similar warmth and complexity. Every blend will make your Pumpkin Curry Soup with Coconut Milk taste uniquely delicious.

Final Thoughts

There’s nothing quite like a steaming bowl of Pumpkin Curry Soup with Coconut Milk to make your home feel warm and welcoming. This easy, luscious recipe will quickly become a go-to whenever you crave comfort and bold flavor, so don’t wait for fall—give it a try and share it with someone you love!

Pumpkin Curry Soup with Coconut Milk Recipe

★★★★★

4.8 from 30 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Curry Soup with Coconut Milk is a comforting and flavorful dish perfect for chilly days. The combination of pumpkin, coconut milk, and warm spices creates a creamy and aromatic soup that will delight your taste buds.

Instructions

Heat the coconut oil: In a dutch oven or 6-quart soup pot over medium heat until shimmering. Add the onion, carrots, and celery. Saute until vegetables are soft.
Add spices: Add garlic, ginger, curry powder, cumin, and turmeric. Cook until aromatic.
Deglaze the pot: Pour in ½ cup vegetable broth to scrape up any browned bits.
Add remaining ingredients: Apple, pumpkin puree, coconut milk, and remaining broth. Season with salt and pepper. Simmer until tender.
Puree the soup: Use an immersion blender to puree the soup in the pot. Adjust seasoning.
Serve: Ladle into bowls, garnish with pepitas and cilantro. Serve hot.

Notes

Grate ginger using a microplane for best results.
Adjust curry powder to taste depending on preferred spice level.
Make sure to use pure pumpkin puree without added spices or sugar.
Shake the coconut milk can before opening to mix the cream and liquid.
Feel free to customize with additional spices or toppings like chili flakes or coconut flakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian