Coconut Curried Pumpkin Soup
Warm up with a comforting bowl of Coconut Curried Pumpkin Soup—an irresistible blend of creamy coconut milk, earthy pumpkin puree, and a fragrant medley of curry powder, cumin, and fresh ginger. This vibrant, velvety soup is easy to prepare, coming together in just 45 minutes, making it perfect for busy weeknights or cozy fall meals. A hint of maple syrup adds subtle sweetness, while a squeeze of fresh lime juice brightens every spoonful. Garnished with fresh cilantro and crunchy pumpkin seeds, this deliciously spiced vegan and gluten-free soup is as beautiful as it is nourishing. Serve it as a satisfying starter or a light main dish alongside warm crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 cups pumpkin puree
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 1 medium (finely chopped) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 tablespoon maple syrup
- 1 tablespoon (freshly squeezed) lime juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) cilantro
- 2 tablespoons (for garnish, optional) pumpkin seeds
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3–4 minutes until the onion is translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder and ground cumin to the pot, stirring constantly for 1 minute to toast the spices and enhance their flavors.
Stir in the pumpkin puree, coconut milk, and vegetable broth, making sure everything is well combined.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes, stirring occasionally.
Stir in the maple syrup, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, let the soup cool slightly and blend in batches using a countertop blender.
Ladle the soup into bowls and garnish with chopped cilantro and pumpkin seeds, if using.
Serve warm and enjoy!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 29.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 7306 mg | 318% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 87.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
