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Coconut Curry Pumpkin Soup

Coconut curry pumpkin soup with a smooth blended texture and bright Thai-inspired flavors. Cook onion, garlic, ginger, and red curry paste, then simmer with pumpkin and coconut milk before blending until silky.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree
  • 2 can (15 oz) pumpkin puree Use roasted pumpkin puree if preferred.
Coconut milk
  • 1 can (13.5 oz) coconut milk
Vegetable broth
  • 3 cup vegetable broth
Onion
  • 1 onion Dice finely for even sautéing.
Garlic
  • 4 garlic Minced.
Fresh ginger
  • 1 tbsp fresh ginger Grated.
Red curry paste
  • 3 tbsp red curry paste
Coconut oil
  • 1 tbsp coconut oil
Lime juice
  • 1 tbsp lime juice
Maple syrup or brown sugar
  • 1 tbsp maple syrup or brown sugar Choose one to balance the heat.
Fish sauce or soy sauce
  • 1 tbsp fish sauce or soy sauce Use soy sauce for vegan.
Pumpkin seeds
  • 0.5 cup pumpkin seeds For serving; toast if desired.
Red chili
  • 0.25 red chili Slice for topping.
Fresh cilantro
  • 0.25 cup fresh cilantro Roughly chop for topping.
Salt
  • 0.5 tsp salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the coconut oil in a large pot over medium heat, then sauté the onion for 4 minutes until softened and fragrant.
  2. Add the garlic, ginger, and red curry paste, then cook for 2 minutes, stirring, until aromatic.
Simmer and blend
  1. Add the pumpkin puree, coconut milk, and vegetable broth, then bring the mixture to a simmer.
  2. Simmer for 15 minutes, then blend until completely smooth with an immersion blender.
Finish and serve
  1. Stir in the lime juice, maple syrup (or brown sugar), and fish sauce (or soy sauce), then season with salt to taste.
  2. Ladle into bowls and top with a coconut cream swirl, pumpkin seeds, red chili, and cilantro.

Notes

For the smoothest texture, blend right after simmering while the soup is hot and pour in batches if your immersion blender isn’t powerful. Refrigerate in a sealed container for up to 4 days; freeze for up to 2 months. For a vegan swap, use soy sauce instead of fish sauce.