Name: Curried Pumpkin and Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil or coconut oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tsp curry powder; ½ tsp ground cumin; ¼ tsp cayenne pepper (optional, for heat); 1 can pure pumpkin purée (or 2 cups homemade); 1 can full-fat coconut milk; 2 cups vegetable broth; 1 tbsp maple syrup or brown sugar (optional); Salt and black pepper, to taste; Juice of 1/2 lime, plus wedges for serving; Fresh cilantro, toasted pumpkin seeds, and coconut cream (for garnish)

DifficultyBeginner

CategorySoups, Vegetarian

A cozy, flavorful soup that’s creamy, aromatic, and naturally vegan, this Curried Pumpkin and Coconut Soup is perfect for fall and winter. The sweetness of pumpkin blends beautifully with warming curry spices and rich coconut milk, creating a bowl that’s both comforting and nourishing.

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

For the Soup

2 tbsp olive oil or coconut oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tsp curry powder

½ tsp ground cumin

¼ tsp cayenne pepper (optional, for heat)

1 can pure pumpkin purée (or 2 cups homemade)

1 can full-fat coconut milk

2 cups vegetable broth

1 tbsp maple syrup or brown sugar (optional)

Salt and black pepper, to taste

Juice of 1/2 lime, plus wedges for serving

Fresh cilantro, toasted pumpkin seeds, and coconut cream (for garnish)

Sauté Aromatics

In a large saucepan or pot, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger, cook for another minute.

Add Spices

Stir in curry powder, cumin, and cayenne pepper. Cook for 1–2 minutes, stirring constantly to bloom the spices.

Stir in Pumpkin & Liquids

Add pumpkin purée, coconut milk, and vegetable broth. Stir to combine. Bring to a simmer and let it cook for about 15–20 minutes, allowing the flavors to meld.

Blend (Optional)

For an ultra-smooth texture, use an immersion blender directly in the pot or transfer to a blender in batches. Blend until creamy.

Season & Finish

Stir in lime juice and maple syrup (if using). Season with salt and black pepper to taste.

Serve

Ladle into bowls and garnish with a swirl of coconut cream, fresh cilantro, and toasted pumpkin seeds. Serve with lime wedges on the side.

Chef's Tips

Swap pumpkin with butternut squash purée if you prefer a deeper sweetness.
Add a pinch of turmeric for color and anti-inflammatory benefits.
Crusty sourdough or warm naan pairs wonderfully.

Ingredients