This coconut curry pumpkin soup is creamy, warmly spiced and ready in about 30 minutes. Canned pumpkin, coconut milk and a spoonful of curry powder come together in one pot for a cozy vegan soup that tastes like it simmered all afternoon.
It's the kind of recipe you can make on a busy weeknight with ingredients that are probably already in your pantry. Sautéed onion and garlic build the base, the spices bloom in the pot for a minute to bring out their flavor, and the coconut milk makes every spoonful velvety smooth without any dairy. It's naturally gluten-free, too.
Key Ingredients & Substitutions
- Pumpkin puree. Two 15-ounce cans of pure pumpkin puree keep this soup quick and easy. Make sure the label says 100% pumpkin, not pumpkin pie filling, which is sweetened and spiced. Homemade puree, butternut squash or sweet potato puree all work too.
- Coconut milk. Full-fat canned coconut milk gives the soup its rich, creamy texture. Light coconut milk works for a lighter bowl, though the soup won't be quite as silky.
- Curry powder. A good curry powder is the star here. Mild or hot both work, depending on how much heat you like. For a Thai-style twist, swap in 2 tablespoons of red curry paste.
- Ground ginger and coriander. These round out the curry flavor with warmth and a hint of citrus. A teaspoon of freshly grated ginger can replace the ground ginger.
- Onion and garlic. A large yellow or white onion and a few garlic cloves form the savory base. Shallots are a nice substitute.
- Soy sauce. Just a couple of teaspoons add depth and savory umami. Use gluten-free tamari to keep the soup gluten-free, or coconut aminos for a soy-free version.
- Vegetable broth. Use a good low-sodium broth, since the soy sauce and salt add plenty of seasoning.
How to Make Coconut Curry Pumpkin Soup
Sauté the aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it's soft and translucent.
Stir in the garlic, curry powder, ginger, coriander and salt, and cook for another minute or two until the spices smell fragrant. This quick toast in the oil wakes up the spices and gives the soup much more flavor.
Add the pumpkin and simmer
Add the vegetable broth, pumpkin puree, coconut milk and soy sauce, and stir until everything is smooth. Bring the soup to a boil, then lower the heat, cover and let it simmer for 15 to 20 minutes so the flavors can meld.
Taste and adjust the seasoning, then ladle into bowls and top with toasted pumpkin seeds.
Helpful Tips
Use a heavy pot. A Dutch oven or other heavy-bottomed pot holds an even temperature without hot spots, which helps keep a thick soup like this from scorching on the bottom.
Don't rush the onions. Taking a few extra minutes to let the onion soften and turn lightly golden adds a subtle sweetness that makes a big difference in the finished soup.
Bloom the spices. Cooking the curry powder and ground spices in the oil for a minute before adding the liquid brings out their full aroma. Just keep stirring so they don't burn.
Blend for extra silkiness. The soup is already smooth thanks to the puree, but a quick buzz with an immersion blender blends in the onion completely for a restaurant-style finish.
Adjust the thickness. For a thinner soup, stir in more broth a little at a time. For a thicker one, simmer uncovered for a few extra minutes.
Variations
- Red curry. Swap the curry powder for 2 tablespoons of red curry paste and finish with a squeeze of lime for a Thai-inspired bowl.
- Spicy. Add a pinch of cayenne or red pepper flakes with the spices, or top individual bowls with sliced red chiles.
- Heartier. Stir in a can of chickpeas or a cup of cooked red lentils for extra protein and fiber.
- Greens. Wilt a few handfuls of baby spinach or chopped kale into the hot soup just before serving.
- Sweet potato. Replace some or all of the pumpkin with mashed sweet potato or butternut squash puree.
- Brighter. Finish each bowl with fresh lime juice and chopped cilantro.
Serving Ideas
Top each bowl with toasted pumpkin seeds, a swirl of coconut milk or dairy-free yogurt, and a little chopped cilantro. A sprinkle of chili flakes adds color and a gentle kick.
For a complete meal, serve the soup with warm naan, crusty bread or a slice of vegan cornbread, or ladle it over a scoop of rice or quinoa. It also pairs nicely with a simple green salad for a light fall lunch.
Storing & Freezing
Let the soup cool, then store it in an airtight container in the refrigerator for up to 5 days. It thickens as it chills, so stir in a splash of broth or water when you reheat it on the stove or in the microwave.
To freeze, portion the cooled soup into freezer-safe containers or bags, leaving some room for it to expand, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over medium heat, stirring or whisking if the coconut milk has separated a little.
More Cozy Vegan Soups
If you loved this recipe, here are a few more you might enjoy:
- Roasted Vegetable Pumpkin Soup
- Curried Red Lentil, Pumpkin and Cauliflower Soup
- Creamy Thai Carrot Sweet Potato Soup
- Vegan Spicy Pumpkin and Peanut Soup
Recipe
30-Minute Coconut Curry Pumpkin Soup
Equipment
- Large pot or Dutch oven
- Immersion blender (optional)
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoon curry powder mild or hot
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 4 cups vegetable broth low-sodium
- 2 cans pumpkin puree 15 oz each (about 3½ cups), not pumpkin pie filling
- 1 can coconut milk 13.5 to 14 oz, full-fat
- 2 teaspoon soy sauce or tamari for gluten-free
- toasted pumpkin seeds for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, curry powder, ginger, coriander and salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
- Stir in the vegetable broth, pumpkin puree, coconut milk and soy sauce until smooth.
- Bring to a boil, then reduce the heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally.
- For an extra-silky texture, blend briefly with an immersion blender (optional). Taste and adjust the seasoning.
- Ladle into bowls and top with toasted pumpkin seeds, a swirl of coconut milk and fresh cilantro, if you like.
Leave a Comment!