Coconut curry pumpkin soup

Darci Juris


Soup time! When fall hits, and the weather starts to get chilly, homemade soups are the best way to go. Simply add a salad, sandwich, or protein of your choice to create a full meal.


☆☆☆☆☆ 0 votes

6 servings
10 Min
15 Min
Stove Top


  • 2 Tbsp
  • 1/2 c
    onion, chopped
  • 2 clove
    garlic, chopped
  • 4 c
    vegetable broth
  • 2 can(s)
    pure pumpkin puree
  • 2 tsp
    curry poweder
  • 1/2 tsp
    coriander powder
  • 1/4 tsp
    ginger powder
  • dash(es)
    cayenne pepper
  • dash(es)
    cloves, ground
  • dash(es)
    cinnamon powder
  • 1/2 c
    coconut milk (in the can)
  • 1/4 c
    brown sugar

How to Make Coconut curry pumpkin soup


  1. In a large pot, over medium heat, add butter and saute the onions and garlic for about 4 minutes.
  2. Add the broth, pumpkin puree, curry, coriander, ginger, cayenne, cinnamon and cloves. Stir to combine.
    Simmer for about 10 minutes.
  3. Remove from heat and let cool slightly.
    Transfer, in batches, to a food processor to puree the soup to a smooth consistency.
    Transfer to the pureed soup to another pot or large bowl.
  4. Add the coconut milk and brown sugar. Stir to combine. Depending on how sweet and creamy you like it, you can add more brown sugar and milk if needed, to taste.
  5. Reheat if needed, and serve!

    Can be refrigerated for up to a week, and reheated.

Printable Recipe Card

About Coconut curry pumpkin soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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