Coconut Curry Pumpkin Soup Recipe

Name: Coconut Curry Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. extra-virgin olive oil; 1 small onion, finely chopped (about 1 1/2 c.); 1 clove garlic, minced; 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger); 2 tsp. curry powder; 1 1/2 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. cloves; kosher salt; Freshly ground black pepper; 3 c. pumpkin puree (fresh or canned); 1/4 c. brown sugar, packed; 4 c. vegetable (or chicken) stock; 1 14-oz. can coconut milk; Toasted pumpkin seeds, for garnish; Cilantro leaves, for garnish

Servings: persons

2 tbsp. extra-virgin olive oil
1 small onion, finely chopped (about 1 1/2 c.)
1 clove garlic, minced
2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
2 tsp. curry powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
kosher salt
Freshly ground black pepper
3 c. pumpkin puree (fresh or canned)
1/4 c. brown sugar, packed
4 c. vegetable (or chicken) stock
1 14-oz. can coconut milk
Toasted pumpkin seeds, for garnish
Cilantro leaves, for garnish

1
Heat oil in large pot over medium-high heat.
2
Add onion and cook until tender, 4 to 5 minutes.
3
Add garlic and ginger, stirring, until fragrant, 1 minute.
4
Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.
5
Stir in pumpkin puree and brown sugar.
6
Whisk in vegetable stock and bring to boil.
7
Reduce heat and simmer until slightly thickened, about 15 minutes.
8
Add coconut milk, cooking over low heat, until warmed through.
9
Season with salt and pepper.
10
Serve in bowls and garnish with toasted pumpkin seeds and cilantro.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp. extra-virgin olive oil, 1 small onion, finely chopped (about 1 1/2 c.), 1 clove garlic, minced, 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger), and more.

Yes, Coconut Curry Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curry Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions