Can I use fresh pumpkin instead of puree?

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

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.

Coconut Curry Pumpkin Soup Recipe – Amazing 15-Minute Comfort

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)

Description

This Coconut Curry Pumpkin Soup Recipe is creamy, lightly spiced, and ready in just 15 minutes. Perfect for cozy fall evenings or holiday gatherings.

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)

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Instructions

Heat olive oil in a Dutch oven. Sauté onion and garlic until soft.
Add pumpkin puree, ginger paste, coconut milk, chicken stock, spices, brown sugar, and curry paste.
Simmer for 5 minutes.
Taste and adjust seasoning. Garnish with pumpkin seeds and crème fraîche if desired.