Coconut Curry Pumpkin Soup (Creamy, Comforting & Ready in 30 Minutes)
Coconut curry pumpkin soup is a warm, comforting dish with a gentle kick of spice and a rich, creamy texture. Made with pumpkin or butternut squash purée, coconut milk, and fragrant spices, this soup delivers a balance of sweetness, warmth, and savory depth in every spoonful.
Cooked on the stovetop and ready in under 30 minutes, this recipe uses simple pantry ingredients like curry powder, garam masala, garlic, and ginger to build flavor quickly. The result is a smooth, velvety soup that’s satisfying on its own and even better with optional toppings like toasted pumpkin seeds and fresh cilantro.
Coconut Curry Pumpkin Soup (Creamy, Comforting & Ready in 30 Minutes)
Course: Soups, DinnerCuisine: FusionDifficulty: Easy4
servings10
minutes25
minutes~220
kcalIngredients
2 tablespoons olive oil
1 small onion, diced
2 cloves 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 purée
Salt, to taste
Ground black pepper, to taste
Toasted pumpkin seeds (optional, for topping)
Cilantro (optional, for topping)
Directions
- Sauté the onion
Heat the olive oil over medium heat in a pot. Add the diced onion and sauté for about 4 minutes, stirring occasionally, until the onion becomes soft and translucent. - Add garlic and ginger
Stir in the minced garlic and ginger. Cook for about 1 minute, just until fragrant, being careful not to let them burn. - Bloom the spices
Add the curry powder and garam masala to the pot. Stir continuously for about 15 seconds to release their aromas. - Add liquids and pumpkin
Pour in the vegetable stock and coconut milk, then add the pumpkin or butternut squash purée. Stir well and bring the mixture to a boil. - Simmer the soup
Reduce the heat to low, cover the pot, and let the soup simmer for approximately 20 minutes to allow the flavors to meld. - Season and blend
Season the soup with salt and ground black pepper to taste. Purée the soup until smooth using either an immersion blender or a food processor, as needed. - Serve
Serve the soup hot. If desired, finish with a drizzle of coconut milk and top with toasted pumpkin seeds and cilantro.
Recipe Video
Notes
- If the soup tastes slightly savory or sharp, you can adjust the flavor by stirring in 1 tablespoon of sugar to balance the spices.
