This post may contain affiliate links. Please read my disclosure.
A twist on the good old pumpkin soup recipe, this Coconut Curry Pumpkin Soup is bursting with amazing flavors, and can be on the table in less than 15 minutes. Made with homemade pumpkin puree, creamy coconut milk and a healthy dose of Thai red curry, this is the ultimate Fall comfort food that you need in your life!
I’m sure no one is surprised about my use of curry in this spicy pumpkin soup recipe. It’s become well know around our house that I am in love with curry and pretty much like to use it on everything.
Because guys, curry is awesome. It has so much amazing, intense flavor. Which is why it is the perfect addition to this easy pumpkin soup.
And when I say easy, I mean EASY. Like throw the ingredients in a pot and bring to a simmer easy. So incredibly easy. Dinner will be on the table in 15 minutes. 15 minutes guys! You NEED this homemade pumpkin soup in you life.
**If you like this pumpkin soup (you will), I think you’ll also LOVE this Roasted Butternut Squash Soup with Bacon – it is AMAZING!**
Is pumpkin soup sweet?
Not really. This recipe does contain a few tbsp. of brown sugar, but that sweetness is offset by the intense umami flavor of the curry paste. It’s the perfect combination of sweet and savory.
Every year, I buy a pumpkin or two and make homemade pumpkin puree for the holiday season. It’s super easy to make in the slow cooker. However, if you’re not that motivated (I totally get it), you can used canned pumpkin as well. Just be sure to use pure pumpkin, NOT pumpkin pie filling.
Same goes for the curry paste, homemade is better. I haven’t come up with my own recipe yet, but Nagi over at RecipeTin has an awesome recipe you can get HERE. But if you’re not feeling like making your own (it does take some time), I’ve included a link below for a curry paste I like to use when I’m short on time.
Everything else is pretty straight forward. Get it at your local grocery store or stay in the comfort of your home and order the ingredients through the below Amazon links (affiliate links – I earn a small commission if you buy through these links – it helps me keep this site up and running).
How to Make Easy Coconut Curry Pumpkin Soup
Like I said guys, easiest spicy pumpkin soup recipe EVER. Heat the onions and garlic in a dutch oven or large pot over medium high heat. Cook until lightly browned.
Add the remaining ingredients and bring to a simmer. You can add more curry paste and cayenne pepper for some extra flavor and heat if you like. Season with additional salt it to taste if desired. Cook for 5 minutes.
Remove from heat and serve garnished with pumpkin seeds and a dollop of creme fraiche.
**Note: if you want a creamier soup, place it in the blender and blend it in batches until smooth.
How to make vegan curry pumpkin soup
To make this coconut curry pumpkin soup vegan, replace the chicken stock with vegetable stock, and eliminate the creme fraiche.
How do you make healthy pumpkin soup?
To make this spicy Thai pumpkin curry soup healthy, replace the coconut milk with lite coconut milk. To thicken the soup, make a cornstarch slurry (add 1 tbsp. of cornstarch to 2 tbsp. of water in a small dish and mix well to combine). Slowly add the slurry to the soup, stirring constantly, until desired consistency is reached. Add another batch of slurry if soup is still too thin.
Can you freeze pumpkin soup with coconut milk?
Yes you can, which makes this spicy pumpkin soup an awesome make-ahead meal! Remove soup from heat and let it cool fully. Place in a freezer safe container or bag and store in the freezer for up to 3 months. To thaw, heat contents in a saucepan over medium high heat until warmed, or in the microwave for 3-5 minutes until warmed through (microwave times vary significantly). I recommend freezing the soup in serving sizes so you can thaw one serving at a time.
Is curry pumpkin soup low carb?
This creamy pumpkin soup would be considered moderate low carb, at about 19g of carbs per serving. Moderate low carb is between 20 and 50g of carbs per day.
Tools used to make this coconut curry pumpkin soup
- Lodge Dutch Oven I Love this dutch oven because it comes pre-seasoned, and it’s much less expensive than some other brands out there. It is great quality for the price!
- Ladle Everyone needs a ladle – this just happens to be the one I use.
This is the season for soups! Check out these other flavor packed soup recipes:
Did you make this creamy pumpkin soup? Rate the recipe and leave a comment below to let me know how it turned out!
Coconut Curry Pumpkin Soup Recipe
- 4 cups pumpkin puree
- 1/2 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
- 1/8 tsp. cayenne pepper
- 1-2 tsp. salt, to taste
- Pumpkin seeds (garnish - optional)
- Creme fraiche (garnish - optional)
- Heat the olive oil in a dutch oven over medium high heat. Saute the the onions and garlic until soft and lightly browned.
- Add all the remaining ingredients and bring to a simmer for 5 minutes.
- Serve garnished with pumpkin seeds and a dollop of creme fraiche (optional).
- If you want a creamier soup, place it in the blender and blend it in batches until smooth;
- Heavy cream can be substituted for coconut milk if desired;
- I highly recommend using full fat coconut milk. The light version will result in less creaminess;
- If your soup is too thin, you can thicken it with a cornstarch slurry. Add 1 tablespoon of corn starch to 1 tablespoon of water and mix well. Slowly add to the soup, while stirring constantly, until the desired consistency is reached. Add additional slurry as necessary.
Did you make this coconut curry pumpkin soup recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!