Go Back

Creamy Pumpkin and Coconut Soup with Curry

Creamy pumpkin coconut soup gets its savory flavor from curry powder, fresh ginger, and a gentle simmer. Blended until smooth and finished with full-fat coconut milk and fresh lime juice, it makes a cozy, dairy-free bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 yellow onion medium, finely chopped
  • 1 tsp kosher salt
  • 2 tsp curry powder
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled and grated
  • 2 can (15 oz) pumpkin puree not pumpkin pie filling
  • 3 cup low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk well shaken
  • 0.25 tsp black pepper ground
  • 1 tbsp lime juice fresh

Equipment

  • 1 5-quart Dutch oven or soup pot

Method
 

  1. Heat the oil in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and salt and cook for 5–7 minutes, stirring occasionally, until the onion is softened.
  3. Stir in the curry powder, garlic, and ginger and cook for 1 minute, until fragrant.
  4. Add the pumpkin puree and vegetable broth and stir until combined.
  5. Bring to a simmer over medium-high heat.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes.
  7. Blend the soup with an immersion blender until smooth.
  8. Stir in the coconut milk, black pepper, and lime juice.
  9. Warm over medium-low heat for 3–5 minutes, without boiling.

Notes

For the smoothest texture, blend the soup thoroughly before adding the coconut milk. Refrigerate leftovers for up to 4 days; freeze yes. For a lower-fat option, use light coconut milk.