Red Curry Pumpkin Soup Recipe

Name: Red Curry Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut or extra-virgin olive oil; 1 large sweet onion, diced; 2 cloves garlic, minced; 1 tablespoon minced ginger; Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin); 2 cups vegetable or chicken stock; One 15-ounce can coconut milk; 1 tablespoon honey; 2 teaspoons red curry paste; 2 teaspoons salt; 2 tablespoons lime juice; 2 tablespoons finely chopped cilantro

Servings: persons

2 tablespoons coconut or extra-virgin olive oil
1 large sweet onion, diced
2 cloves garlic, minced
1 tablespoon minced ginger
Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
2 cups vegetable or chicken stock
One 15-ounce can coconut milk
1 tablespoon honey
2 teaspoons red curry paste
2 teaspoons salt
2 tablespoons lime juice
2 tablespoons finely chopped cilantro

1
Heat the oil in a large Dutch oven or stockpot.
2
Saute the onion over medium-high heat until soft, about 5 minutes.
3
Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.
4
Carefully stir in the pumpkin, stock, coconut milk, honey, curry paste and salt.
5
Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened.
6
Stir in the lime juice.
7
Puree using an immersion or stand blender until very smooth.
8
Serve the soup in bowls and garnish with the cilantro.

295

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons coconut or extra-virgin olive oil, 1 large sweet onion, diced, 2 cloves garlic, minced, 1 tablespoon minced ginger, and more.

Yes, Red 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!

Red Curry Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions