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+ servings
bowl of orange soup with pumpkin seeds, chilies and sage

Coconut Curry Pumpkin Soup Recipe

This Curry Pumpkin Soup recipe is made with red curry paste for the perfect amount of heat, creamy coconut & pumpkin puree for a spicy holiday treat!
Course Soup/Stew
Cuisine American, Fall, Holiday
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 118kcal



  • 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).



  1. If you want a creamier soup, place it in the blender and blend it in batches until smooth;
  2. Heavy cream can be substituted for coconut milk if desired;
  3. I highly recommend using full fat coconut milk. The light version will result in less creaminess;
  4. 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.


Serving: 1cup | Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 334mg | Potassium: 347mg | Fiber: 4g | Sugar: 11g | Vitamin A: 19679IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg