Name: Pumpkin Coconut Curry Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 onion (diced); 6 garlic cloves (minced); 2 teaspoon fresh ginger (grated); 4 tablespoons red curry paste; 2 tablespoon curry powder; 2 can 15 oz pumpkin purée; 2 can 14 oz coconut milk ((full fat for creamier soup)); 2 cups vegetable broth (or chicken broth); 2 tablespoon soy sauce; ½ teaspoon salt; ½ teaspoon black pepper; Juice of 1 lime; Fresh cilantro (chopped); Cream; Chili oil

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This Pumpkin Coconut Curry Soup has cozy Thai-inspired flavors with a creamy base of coconut milk, a little heat from red curry paste, and a pop of lime at the end. It’s creamy, just a little spicy, and perfect for a quick fall dinner. I love how easy it is to make with pantry staples, and it always smells amazing while it’s bubbling away on the stove.

Pumpkin Coconut Curry Soup by Tessie's Table. — Photo Credit: Tessie’s Table.

This soup is perfect for a chilly evening or a quick meatless meal. It works great as a weeknight dinner with some Rustic Bread or Homemade Irish Brown Bread on the side. You can keep it smooth or leave it a little chunky for extra texture. I also love pairing it with my Mini Pumpkin Cheese Balls as a starter for a fall get-together.

Why you’ll love this Pumpkin Coconut Curry Soup

Quick and easy:
It’s all made in one pot and ready in 30 minutes. You don’t even need to peel or roast anything.
Rich and creamy:
The pumpkin and coconut milk create a silky, comforting texture that feels very indulgent without being heavy.
Packed with flavor:
Between the curry paste, garlic, ginger, and lime, this soup has layers of warm, bright, slightly spicy flavor that make it way more exciting than your average fall soup.

Close-up of pumpkin coconut curry soup with swirled cream, chili oil, and cilantro garnish in a white Dutch oven.

Easy Pumpkin Curry Soup with Coconut Milk

I first made this on a whim when I had leftover pumpkin purée and a can of coconut milk in the pantry. I’m always looking for ways to use canned pumpkin beyond baking, and I love all the Thai flavors this soup has. This turned out so good that it quickly became part of our fall dinner rotation alongside my Slow Cooker Pumpkin Soup on hectic days. It’s especially handy when I want something warming but don’t want to spend all evening cooking.

Ingredients Needed for Pumpkin Coconut Curry Soup

Olive oil: Used to sauté the aromatics and carry the flavor.
Onion, garlic, and ginger: The flavor base of the soup. These add depth, warmth, and just the right kick.
Red curry paste: Adds bold, spicy flavor and a little color. Use more or less depending on your heat preference.
Curry powder: Adds warmth and complexity.
Pumpkin purée: Canned pumpkin works perfectly here and gives the soup its body and beautiful orange color.
Coconut milk: Full-fat coconut milk makes the soup creamy without needing dairy.
Broth: Vegetable broth keeps it vegetarian, or you can use chicken broth for added richness.
Soy sauce: Adds salt and umami. You could use fish sauce instead if you want deeper savory flavor.
Salt and pepper: Season to taste.
Lime juice: Brightens everything up at the end.
Optional garnishes: Chopped cilantro, a drizzle of cream or coconut milk, or chili oil for a little heat.

Ingredients for Pumpkin Coconut Curry Soup.

How to make Pumpkin Coconut Curry Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Diced onions sautéing in a cream-colored Dutch oven on a wooden surface for pumpkin coconut curry soup.

Heat olive oil in a large pot, add onion and cook until softened, about 3-5 minutes.

Sautéed onions with garlic, fresh ginger, curry powder, and red curry paste added in a Dutch oven for soup base.

Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.

Pumpkin purée and coconut milk added to the pot with the sautéed aromatics, ready to be stirred into the soup.

Add pumpkin purée, coconut milk, and broth. Stir to combine.

Blended pumpkin coconut curry soup in a Dutch oven, with swirls of soy sauce and black pepper on top.

Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.

Finished pumpkin curry soup garnished with cream, chili oil, and cilantro, surrounded by naan bread, limes, and pumpkins.

Stir in lime juice just before serving and garnish with fresh cream, cilantro, and chili oil if desired.

Variations

Make it spicier: Add more red curry paste or a pinch of red pepper flakes for extra heat.
Add protein: Stir in shredded rotisserie chicken, shrimp, or cubed tofu for a heartier version. Even dumplings work in this soup!
Make it creamier: Add a splash of heavy cream or a spoonful of peanut butter for extra richness.
Use different broth: Chicken broth adds more flavor, or go with veggie broth to keep it vegetarian.
Top with crunchy chickpeas: They add texture and a little protein, and they’re so easy to make or buy pre-made here.

Serving Suggestions

Pair with bread: This soup is perfect with Rustic Bread or Homemade Irish Brown Bread to dip and scoop.
Serve with cheese balls: Start with a batch of Mini Pumpkin Cheese Balls for a full-on pumpkin dinner night.
Add to a fall dinner menu: Serve this with a side salad and finish with Pumpkin Pie or Pumpkin Pie Cheesecake Cups for dessert.
Turn it into a meal prep lunch: Portion it into jars or containers with cooked rice or noodles at the bottom.
Add toppings for texture: A swirl of coconut milk, a sprinkle of chili oil, or even some crispy onions on top gives it a little extra flair when serving.

Storage and Freezing

How should I store Pumpkin Coconut Curry Soup?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally.

Can I freeze Pumpkin Coconut Curry Soup?

Yes! This soup freezes beautifully. Let it cool, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

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Creamy Thai-style pumpkin soup in a white Dutch oven with fall pumpkins, fresh naan, and chili oil around it.

Tips & Tricks

Use full-fat coconut milk: It gives the soup a creamy, velvety texture that feels satisfying without any dairy.
Don’t skip the lime juice: It adds a fresh pop of brightness at the end that balances all the spices.
Sauté the spices: Cooking the curry paste and curry powder with the garlic and onion wakes up the flavor and makes the soup taste deeper and more developed.
Blend it or leave it chunky: I like to blend half and leave the other half chunky if I want a bit more texture.
Adjust seasoning to taste: Depending on your broth and soy sauce, you may want a little more salt or a splash of lime at the end.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

FAQ

Can I use fresh pumpkin instead of canned?
You can, but it’ll take more prep. Roast and purée your pumpkin until smooth before using in the soup.
Can I make this ahead of time?
Definitely, the flavors actually deepen after a day in the fridge, making it even better the next day.
How can I make it thicker?
Let it simmer uncovered for a little longer to reduce, or add less broth. You can also stir in a spoonful of nut butter to thicken.
What should I serve with it?
Bread, rice, noodles, or a light salad all go great. It’s also delicious on its own.
Can I use light coconut milk?
You can, but the soup won’t be as rich. It’ll still be good though!
Can I freeze this soup?
Yes, it freezes really well. Just make sure to leave room in the container for expansion.
How spicy is it?
It’s mildly spicy as written. Add more curry paste or chili flakes if you like heat.
Can I use curry powder only?
You can, but it won’t have the same depth. Red Curry paste adds more complexity and spice.