Coconut Curry Pumpkin Soup Recipe served in a rustic bowl with pumpkin seeds and chili garnish.

Coconut Curry Pumpkin Soup Recipe | Easy, Healthy, and Flavor-Packed

Name: Coconut Curry Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups pumpkin puree; ½ onion, minced; 3 garlic cloves, minced; 2 tsp olive oil; 2 tsp ginger paste; 1 (15 oz) can coconut milk (full-fat); 2 cups chicken stock; 1 tsp cinnamon; 1 tsp nutmeg; 3 tbsp brown sugar; 2–3 tbsp red curry paste; ⅛ tsp cayenne pepper; 1–2 tsp salt, to taste; Pumpkin seeds (optional garnish); Crème fraîche (optional garnish)

By:

Jessica

August 22, 2025

Last Updated

August 22, 2025

Jump to Recipe·Print Recipe

When the evenings get crisp and the leaves start crunching underfoot, nothing warms the soul quite like a comforting bowl of soup. That’s where this Coconut Curry Pumpkin Soup Recipe comes in. It’s creamy, slightly spicy, and tastes like fall gave you a warm hug in a bowl.

I’ll be honest—pumpkin isn’t just for pie in my house. My kids used to turn their noses up at anything “pumpkin-y” (their word, not mine), but when I dressed it up with a swirl of coconut milk and a spoonful of curry paste, suddenly it was “Mom, can I have seconds?” And if a recipe can win over picky little Texans, you know it’s a keeper.

Table of Contents

Why You’ll Love This Coconut Curry Pumpkin Soup Recipe

Quick and easy: Ready in just 15 minutes.
Creamy without the heaviness: Coconut milk keeps it silky.
Flavor-packed: Curry paste + warm spices = instant magic.
Versatile: Perfect for holiday dinners or weeknight meals.

What Does Coconut Curry Pumpkin Soup Taste Like?

Imagine a spoonful of cozy fall flavors—pumpkin’s natural sweetness blended with creamy coconut, kissed by cinnamon and nutmeg, then balanced with the gentle heat of red curry paste. It’s a little sweet, a little spicy, and 100% satisfying.

And for those of you looking for soups that also soothe, check out my Anti-Inflammatory Chicken Soup or the Cauliflower Chicken Soup—both are wholesome and healing.

Ingredients You’ll Need for Coconut Curry Pumpkin Soup Recipe

4 cups pumpkin puree
½ onion, minced
3 garlic cloves, minced
2 tsp olive oil
2 tsp ginger paste
1 (15 oz) can coconut milk (full-fat is best!)
2 cups chicken stock
1 tsp cinnamon
1 tsp nutmeg
3 tbsp brown sugar
2–3 tbsp red curry paste
⅛ tsp cayenne pepper
1–2 tsp salt, to taste
Pumpkin seeds (optional garnish)
Crème fraîche (optional garnish)

Coconut Curry Pumpkin Soup Recipe ingredients on table. — Ingredients you’ll need for Coconut Curry Pumpkin Soup Recipe.

How to Make Coconut Curry Pumpkin Soup Recipe

Heat olive oil in a Dutch oven over medium-high heat.
Sauté onion and garlic until soft and lightly browned.
Stir in pumpkin puree, ginger paste, coconut milk, chicken stock, spices, brown sugar, and curry paste.
Bring to a simmer for 5 minutes.
Taste and adjust seasoning with salt or more curry paste.
Garnish with pumpkin seeds and a dollop of crème fraîche. Serve hot.

Tips and Tricks for Perfect Coconut Curry Pumpkin Soup

Want it creamier? Blend in batches until silky smooth.
Coconut milk tip: Stick with full-fat—it’s worth it.
Make it vegetarian: Swap chicken stock with veggie broth.
Too thin? Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Storage magic: This soup actually tastes better the next day as the flavors deepen.

If you’re making this around the holidays, save the turkey leftovers and try my Leftover Turkey Soup Recipe the next day. It’s the gift that keeps on giving.

And yes, my middle child swears this soup is “better than mac and cheese.” That’s saying something!

Storage

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in single portions for up to 3 months. Thaw overnight in the fridge before reheating.

This soup freezes beautifully—just like my Hearty Tortellini Soup Recipe or Shepherd’s Pie Soup Recipe. They’re lifesavers for busy nights.

FAQs

Can I use fresh pumpkin instead of puree?

Yes! Roast and puree it first—it adds a lovely depth.

Is it very spicy?

Not overly. The curry paste adds warmth, but you can adjust by using less (or more if you love heat!).

Can I make this dairy-free?

Absolutely—just skip the crème fraîche garnish.

Conclusion

This Coconut Curry Pumpkin Soup Recipe is one of those dishes that makes you sigh happily after the first spoonful. It’s quick enough for busy weeknights, fancy enough for holiday tables, and cozy enough for those nights when you just need a little warmth in your bowl.

If you try it, tag me over on Instagram—I’d love to see your delicious creations. Here’s to fall flavors, full hearts, and bowls of comfort.

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