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Creamy Curried Pumpkin Soup with Coconut Milk

creamy curried pumpkin soup with coconut milk - featured image
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A velvety smooth pumpkin soup with warm curry spices and rich coconut milk, perfect for cozy fall evenings. Quick to make with simple ingredients, this crowd-pleaser is both comforting and nourishing.

Ingredients

Scale
  • 2 tablespoons olive oil or coconut oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth or chicken broth (low-sodium)
  • 1 tablespoon maple syrup or brown sugar
  • Salt and black pepper to taste
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • Drizzle of coconut milk or heavy cream for garnish (optional)
  • Fresh cilantro or parsley, chopped for garnish (optional)
  • A pinch of red pepper flakes for garnish (optional)
  • Bread or croutons for serving (optional)

Instructions

  1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  2. Toast the spices: Add the curry powder, cumin, turmeric, and cayenne (if using) to the pot. Stir constantly for about 30-60 seconds until the spices become fragrant. Be careful not to burn them.
  3. Add the pumpkin and liquids: Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir until well combined. Add the maple syrup or brown sugar and stir again.
  4. Simmer: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
  5. Blend until smooth: Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and velvety. If using a regular blender, work in batches and be careful with the hot liquid. Taste and adjust seasoning with salt and pepper.
  6. Finish and serve: Ladle the soup into bowls. Drizzle with extra coconut milk, sprinkle with toasted pumpkin seeds, and add fresh cilantro or parsley. Serve hot with crusty bread on the side.

Notes

Don’t skip toasting the spices for best flavor. Use full-fat coconut milk for a creamy texture. Season in layers for depth. The soup tastes even better the next day. If using a regular blender, let soup cool slightly and blend in batches, holding the lid with a towel to avoid splatters.

Nutrition

Keywords: pumpkin soup, curried pumpkin soup, coconut milk soup, fall soup, creamy pumpkin soup, vegan soup, gluten-free soup

Find it online: https://twinkletaste.com/creamy-curried-pumpkin-soup-with-coconut-milk-5-easy-steps/