This creamy coconut curry pumpkin soup is warm and cozy, perfect for chilly days. The pumpkin adds sweetness while coconut milk makes it smooth and rich!
I love how the spices give it a fun kick! It’s like a warm hug in a bowl. Plus, it’s super easy to make—just blend, cook, and enjoy! 🥣
Key Ingredients & Substitutions
Onion: A medium onion adds depth to the soup. If you’re out of onions, shallots or leeks can work well too.
Pumpkin Puree: Fresh pumpkin is great, but canned pumpkin puree is a fine shortcut that saves time. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
Coconut Milk: Full-fat coconut milk gives richness to the soup. If you’re watching your fat intake, light coconut milk is an option, but it won’t be as creamy.
Red Curry Paste: This brings the kick! If you prefer milder flavors, reduce the amount or use yellow curry paste instead. You can also make your own easily!
Vegetable Broth: Instead of store-bought, homemade broth can add even more flavor. Water works in a pinch, but the broth enhances the taste.
How Do I Get the Right Texture for My Soup?
For a smooth and creamy texture, blending is key! If using an immersion blender, just blend it right in the pot until it reaches your desired consistency. If you’re using a regular blender, let the soup cool slightly before blending in batches. Be careful with hot liquids!
- For extra creaminess, you can blend in an additional 1/4 cup of coconut milk after pureeing.
- Ensure you blend until no chunks remain for that velvety texture.
Also, make sure to adjust the seasoning and lime juice after blending, as flavors change when blended. Tasting is the best way to get the perfect soup!
Creamy Coconut Curry Pumpkin Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to taste)
Soup Base:
- 4 cups pumpkin puree (fresh or canned)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 3 cups vegetable broth or water
Seasonings:
- 1 tablespoon soy sauce or tamari (optional for umami)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1 lime
For Garnishing:
- Fresh cilantro or Thai basil for garnish
- Toasted pumpkin seeds for garnish (optional)
Estimated Time:
This creamy coconut curry pumpkin soup takes about 10 minutes to prep and 30 minutes to cook, giving you a total of 40 minutes to enjoy a delicious homemade soup!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This step builds a flavorful base!
2. Add Garlic and Ginger:
Next, add the minced garlic and grated ginger to the pot. Cook for 1-2 more minutes until fragrant, stirring frequently to prevent burning. Your kitchen will start to smell wonderful!
3. Stir in the Spices:
Now it’s time to add the red curry paste, ground turmeric, and ground cumin. Stir everything together and cook for an additional minute. This helps to activate the flavors of the spices—yum!
4. Incorporate the Pumpkin:
Add the pumpkin puree to the pot and mix it well with the spices. This creates a beautiful, rich color that’s sure to impress!
5. Pour in Liquids:
Next, pour in the coconut milk and vegetable broth (or water), stirring until everything is combined. You’re almost there!
6. Simmer the Soup:
Bring the soup to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally. This gives the flavors time to meld together beautifully.
7. Blend for Creaminess:
Using an immersion blender, carefully blend the soup until it is smooth and creamy. If you don’t have one, transfer the soup in batches to a regular blender, pureeing until smooth. Just be cautious with hot liquid!
8. Final Touches:
Return the soup to the pot (if not using an immersion blender) and stir in soy sauce (if using), lime juice, salt, and pepper. Taste and adjust seasoning as needed for that perfect flavor.
9. Heat Through:
Heat the soup through for a few more minutes, ensuring it’s nice and warm. Get ready to serve!
10. Serve and Garnish:
Serve the soup hot in bowls, garnished with fresh cilantro or Thai basil, and a sprinkle of toasted pumpkin seeds if desired. Enjoy every spoonful of this delightful comfort food!
Now you have a delicious, creamy coconut curry pumpkin soup to warm your soul. Enjoy!
Can I Substitute the Coconut Milk?
Yes! If you’re looking for a lighter option, you can use almond milk or soy milk. However, keep in mind that this will change the creaminess and flavor of the soup. Another great option is to use a combination of half coconut milk and half vegetable broth for a balanced taste.
What If I Don’t Have Red Curry Paste?
No problem! You can substitute with yellow curry paste for a milder flavor, or create your own blend of spices using cumin, coriander, and chili powder. Start with a teaspoon and adjust to taste, as these spices will differ in strength.
How Can I Adjust the Spice Level?
If you prefer a milder soup, start with less red curry paste and gradually add more to your taste. You can also add a bit of brown sugar or honey to balance out the spices. For a spicier kick, consider adding fresh chili peppers or a dash of sriracha when serving.
What’s the Best Way to Garnish This Soup?
Fresh cilantro or Thai basil makes a great garnish, providing a pop of color and flavor. Toasted pumpkin seeds add a lovely crunch! You can also drizzle a bit of coconut cream on top for an extra touch of decadence.