Coconut Curry Pumpkin Soup Recipe

Meet your new weeknight hero: a 30-minute curry pumpkin soup that's plant-forward, fiber-rich, and naturally satisfying-made with vitamin A-packed pumpkin, warm curry spices, and creamy coconut milk so it stays vegan and vegetarian (and also gluten-free, dairy-free, and low carb).

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It's a must-make.

Here's why this curry pumpkin soup is worth repeating.

• Naturally gluten-free with no added sugar - just real, nourishing ingredients.
• Comforting but light - coconut milk keeps it silky without feeling heavy.
• Pantry-friendly - canned pumpkin, curry powder, and stock you likely have.
• Flexible - keep it vegan/vegetarian with vegetable stock or swap in chicken stock if needed.
• Weeknight-easy - you'll be ladling in about 30 minutes.

Let's talk texture and flavor.

Think velvety body from pumpkin and coconut milk with gentle curry warmth that's cozy, not hot. Onion lays a savory base, ginger adds a bright lift, and turmeric brings earthy depth and a golden hue. Bay leaf and thyme round out the aroma so it tastes slow-simmered even when you make it on a busy night. The finish is silky without feeling heavy, the natural sweetness of pumpkin keeps the spices balanced, and a pinch of salt at the end makes it all pop.

What you'll need.

These simple ingredients keep this pumpkin soup weeknight-easy and vegan/vegetarian.

• Yellow onion - cut prep time and used pre-chopped onions.
• Butter (plant-based or dairy) - for sautéing the aromatics.
• Ginger - ground for gentle warmth and brightness.
• Turmeric - dried for earthy depth and a golden hue.
• Curry powder - a mild blend; stir into the hot onions for about 30 seconds until fragrant.
• Pumpkin puree - 100% pure canned pumpkin; not pumpkin pie filling.
• Vegetable stock - keeps it vegan/vegetarian and light; choose low-sodium to control salt.
• Herbs - bay leaf and dried thyme for a clean, cozy aroma; remove the bay leaf before blending.
• Coconut milk - unsweetened; full-fat for extra creaminess or light for a thinner finish.
• Salt and black pepper - Adjust seasoning at the end since stocks vary in saltiness.
• Optional heat and toppings - a pinch of cayenne or red curry paste; finish with a coconut milk drizzle, roasted pepitas, and extra dried thyme.

Customize it your way.

This soup is very flexible and easy to customize:

• Swap the base - use chicken stock if that's what you have.
• Use dairy butter and cream in place of the coconut milk if desired.
• No pumpkin? use butternut squash puree.
• Roast for depth - stir in roasted pumpkin or butternut cubes at the end.
• Make it spicy - add a pinch of cayenne or a little red curry paste.
• Adjust texture - thin with stock for a lighter bowl or swirl in extra coconut milk for richness.

Flexible dietary swaps.

These easy swaps keep this pumpkin soup aligned with different needs.

• Low-Sodium - choose low-sodium stock and salt to taste.
• Oil-Free - soften the onions in a splash of stock instead of butter or oil.
• Boost protein - stir in chickpeas or white beans for plant protein and texture (or you can blend them and keep it smooth); the flexitarian option is shredded rotisserie chicken.

How to make pumpkin curry soup.

Here's the simple, no-fuss path to silky pumpkin soup.

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Saute the onion

Heat oil over medium. Cook onion until soft.

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Add the ingredients

Stir in everything but the coconut milk.

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Simmer and blend

Bring to a gentle boil. Cover and simmer. Remove bay leaf. Blend until smooth. Stir in coconut milk. Warm if needed.

How to serve it.

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Round out this curry pumpkin soup with easy sides and toppings.

• Swirl with coconut milk and finish with fresh thyme.
• Add roasted pepitas for crunch.
• Serve with warm naan or crusty bread.
• Pair with a simple green salad with lemon vinaigrette.
• Spoon over cooked rice or quinoa for a heartier bowl.

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