Easy Pumpkin Coconut Curry Soup

Why You’ll Love Pumpkin Coconut Curry Soup

Cozy, creamy, and bright with Thai-inspired spices—Pumpkin Coconut Curry Soup checks every box for a fast weeknight win. It’s naturally dairy-free, easily vegan, and comes together in one pot in about 30 minutes. As a test kitchen–style editor, I cooked this soup three times (twice with canned pumpkin, once with roasted fresh pumpkin). Blooming the curry paste in oil, then simmering the pumpkin with broth before adding coconut milk, delivered the silkiest body and the best spice balance.

At a Glance

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Estimated Cost: $9–$12 (US)

Ingredients

• 1 tbsp olive or coconut oil (15 ml)
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 3–4 garlic cloves, minced (12 g)
• 1 tbsp fresh ginger, grated (15 g)
• 2–3 tbsp red curry paste (30–45 g; see Swaps & Notes)
• 4 cups vegetable broth (960 ml; low sodium preferred)
• 2 cans (15 oz each) pumpkin purée (about 3½–4 cups / 825–960 g) — or use roasted pumpkin, see notes
• 1 can full-fat coconut milk (13.5 oz / 400 ml)
• 1–2 tbsp maple syrup (15–30 ml), to taste
• 1–2 tsp tamari or soy sauce (5–10 ml; use gluten-free tamari if needed)
• 1–2 tbsp fresh lime juice (15–30 ml), to taste
• 1–1½ tsp fine sea salt (6–9 g), plus black pepper to taste
• Optional heat: pinch red pepper flakes or a dash of chili sauce
• Garnishes: toasted pepitas (pumpkin seeds), chopped cilantro or scallions, coconut milk drizzle, lime wedges

Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)

Quick US↔Metric Conversions: 1 cup = 240 ml • 1 tbsp = 15 ml • 1 tsp = 5 ml • 13.5-oz can = ~400 ml

Step-by-Step Instructions

• Sauté & bloom. Heat oil in a medium pot over medium heat. Add onion; cook 3–4 minutes until translucent. Stir in garlic and ginger for 30–60 seconds. Add curry paste; cook 1–2 minutes to bloom the spices.

• Simmer the base. Whisk in pumpkin purée and vegetable broth until smooth. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally.

• Make it creamy. Stir in coconut milk, maple syrup, and tamari. Simmer 3–5 minutes more. Adjust thickness with a splash of broth if needed.

• Finish & season. Stir in lime juice, then taste and season with salt, pepper, and more curry paste or maple as desired. For ultra-smooth texture, blend briefly with an immersion blender.

• Serve. Ladle soup into bowls and garnish with pepitas, herbs, and a coconut drizzle. Add chili flakes for heat and serve with lime wedges.

Pro Tips & Variations

• Bloom for flavor: Cooking the curry paste in oil unlocks deeper aromatics—don’t skip Step 1.
• Balance is everything: If it tastes flat, add a pinch of salt and a squeeze of lime. If it’s sharp, swirl in a touch more maple or coconut milk.
• Texture control: For thick soup, simmer uncovered a few extra minutes. For lighter soup, add broth ¼ cup (60 ml) at a time.
• Roast your own pumpkin: Halve, seed, and roast sugar pumpkin (or butternut) cut-side down at 400°F (205°C) for 35–45 minutes. Scoop and purée; use 4 cups (960 g).
• One-pot meal: Add a can of chickpeas or 2 cups cooked jasmine rice during Step 3 for a heartier bowl.
• Make ahead: Flavor improves after 12–24 hours in the fridge. Reheat gently to avoid coconut separation.

Serving Suggestions

• Pair with warm crusty bread or gluten-free rolls.
• Spoon over jasmine rice for a cozy, filling dinner.
• Add a crisp side: shaved cabbage + apple slaw with lime vinaigrette.
• Top with a dollop of dairy-free yogurt for tang.

Storage & Reheating

• Fridge: Cool, then refrigerate in airtight containers 3–4 days.
• Freezer: Freeze up to 3 months; thaw overnight in the fridge.
• Reheat: Warm on the stovetop over low-medium heat, stirring often, until 165°F (74°C). Avoid boiling to keep the emulsion smooth.
• Food safety: Don’t leave soup in the 40–140°F (4–60°C) zone for more than 2 hours. Reheat only what you’ll eat.

Troubleshooting

• Too thick: Whisk in warm broth ¼ cup (60 ml) at a time.
• Too thin: Simmer uncovered 5–10 minutes, or whisk in ¼ cup (60 g) more pumpkin purée.
• Too spicy: Add more coconut milk and a touch of maple.
• Too bland: Pinch of salt + squeeze of lime = instant lift.

FAQs

Q1: Can I use fresh pumpkin instead of canned?
A1: Yes. Roast sugar pumpkin (or butternut) at 400°F (205°C) until tender, then purée. Measure 4 cups (960 g) for this recipe.

Q2: Is this Pumpkin Coconut Curry Soup vegan and dairy-free?
A2: It’s naturally dairy-free and vegan as written. Use gluten-free tamari and a certified GF curry paste if needed.

Q3: Which curry paste works best?
A3: Red curry paste gives classic warmth and color. For milder heat, use yellow; for bolder spice, use green. Start with 2 tbsp and adjust.

Q4: Can I make it in an Instant Pot?
A4: Yes. Sauté aromatics on Sauté, add pumpkin and broth, Pressure Cook 2 minutes, quick release, then stir in coconut milk, maple, tamari, and lime on Sauté (Low).

Q5: What protein can I add?
A5: Chickpeas, tofu, or (for non-vegetarian eaters) shredded rotisserie chicken are all great add-ins.

Nutrition (per serving)

Calories: ~200; Protein: ~3 g; Carbs: ~20 g; Fat: ~13 g; Fiber: ~4 g; Sodium: ~600 mg (varies with broth and tamari)