Description
Coconut Curry Pumpkin Soup is a creamy, comforting vegan soup that blends the earthy sweetness of pumpkin with warming curry spices and the rich texture of coconut milk. Made in just one pot, it’s perfect for fall weeknights, dinner parties, or cozying up with a nourishing meal. Naturally gluten-free and full of flavor, it’s a seasonal must-have.
Ingredients
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 tbsp mild curry powder
1/2 tsp garam masala
3 cups vegetable stock
1 can (14 oz) coconut milk (plus more for garnish)
3 cups pumpkin puree (or butternut squash puree)
Salt and pepper, to taste
Toasted pumpkin seeds, optional
Fresh chopped cilantro, optional
Instructions
Heat olive oil in a medium pot over medium heat. Add diced onion and cook for 4 minutes until translucent.
Add minced garlic and ginger. Stir for 1 minute until fragrant.
Stir in curry powder and garam masala. Let the spices bloom for about 15 seconds.
Add vegetable stock, coconut milk, and pumpkin puree. Stir until smooth.
Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
Season with salt and pepper. Use an immersion blender or standard blender to puree until silky.
Serve hot with a swirl of coconut milk, toasted pumpkin seeds, or fresh cilantro.
Notes
Add more stock or water if the soup is too thick.
For protein, stir in chickpeas or cooked quinoa.
Let soup cool before blending if using a standard blender.
Great served with naan, sourdough, or leafy salads.
Stores well in fridge for 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrées
- Method: One-Pot, Stovetop
- Cuisine: Fusion, Indian-Inspired