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

Pumpkin Coconut Curry Soup

Creamy pumpkin coconut curry soup made with canned pumpkin, coconut milk, and warm spices for an easy, flavorful meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Course, Soup
Cuisine American
Servings 6
Calories 358 kcal

Equipment

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

Optional Garnish

  • Fresh cilantro chopped
  • Cream
  • Chili oil

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.
  • Add pumpkin purée, coconut milk, and broth. Stir to combine.
  • Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
  • Blend with an immersion blender if you want a super smooth texture, or leave it chunky for more body.
  • Stir in lime juice just before serving.
  • Garnish with fresh cream, cilantro and chili oil if desired.

Nutrition

Calories: 358kcalCarbohydrates: 21gProtein: 6gFat: 31gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 869mgPotassium: 659mgFiber: 6gSugar: 7gVitamin A: 23811IUVitamin C: 11mgCalcium: 95mgIron: 7mg
Keyword 30-minute meal, Comfort Food, Fall, Family Friendly, One Pot, Potluck, Thanksgiving
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