Introduction

This Coconut Curry Pumpkin Soup is a comforting blend of sweet pumpkin and warm spices, enriched with creamy coconut milk and a hint of red curry paste. It’s a simple, flavorful soup perfect for cozy evenings or as a unique starter for any meal.

A bowl of smooth, orange pumpkin soup is shown from above, served in a round, brown bowl sitting on a white marbled surface with a folded gray cloth nearby. The soup has three layers of toppings: a cluster of green pumpkin seeds on the top left, two fresh green sage leaves placed next to the seeds, and three dried red chili peppers below them. White cream is swirled on the right side of the soup with light sprinkles of black pepper on the surface of the soup. In the background, there are three small pumpkins, one white with yellow stripes and two bright orange pumpkins, resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
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 for garnish (optional)
Creme fraiche for garnish (optional)

Instructions

Step 1: Heat the olive oil in a dutch oven over medium-high heat. Sauté the minced onion and garlic until they are soft and lightly browned.
Step 2: Add the pumpkin puree, ginger paste, coconut milk, chicken stock, cinnamon, nutmeg, brown sugar, red curry paste, cayenne pepper, and salt. Stir well to combine.
Step 3: Bring the mixture to a simmer and cook uncovered for 5 minutes, stirring occasionally to prevent sticking.
Step 4: Serve the soup hot, garnished with pumpkin seeds and a dollop of creme fraiche if desired.

Tips & Variations

For a creamier texture, blend the soup in batches until smooth using a blender or immersion blender.
You can substitute heavy cream for coconut milk if you prefer a different kind of richness.
Use full-fat coconut milk to achieve the best creaminess; light versions may make the soup thinner.
If the soup is too thin, thicken it with a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water, then gradually stirring it into the soup until you reach your desired consistency.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A dark bowl filled with smooth orange pumpkin soup topped with three large green sage leaves placed near the top edge, a small cluster of green pumpkin seeds to the left of the leaves, and two dried red chili peppers curved and lying next to the seeds. Swirls of white cream spread thinly across the right side of the soup, sprinkled lightly with black pepper. The bowl is set on a white marbled surface, with a gray cloth partially visible under the bowl's left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply substitute the chicken stock with vegetable stock and ensure the creme fraiche garnish is replaced with a vegan alternative or omitted.

How spicy is this soup?

The soup has a mild to moderate heat level thanks to the red curry paste and a touch of cayenne pepper. You can adjust the amount of curry paste and cayenne to suit your spice preference.