There’s something incredibly soothing about a bowl of warm, creamy pumpkin soup, especially when infused with the bold flavours of coconut milk and fragrant curry paste. This Coconut Curry Pumpkin Soup takes the traditional Australian favourite to new heights with Southeast Asian-inspired aromas, vibrant colour, and rich, velvety texture.

Made with fresh pumpkin, onion, garlic, and ginger, this soup is then simmered with red or yellow curry paste, coconut milk, and stock, creating a perfectly balanced bowl that’s both comforting and invigorating. It’s naturally vegan, gluten-free, and customisable to suit your preferred spice level.

Ideal for chilly nights, quick lunches, meal prep, or dinner parties, this is a one-pot dish that looks as good as it tastes—and smells even better. Paired with naan, flatbread, or steamed rice, this soup transforms into a complete and satisfying meal.

Ingredients (Serves 4–6):

1 tablespoon coconut oil or olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1–2 tablespoons red or yellow curry paste (adjust to taste)
1kg pumpkin (e.g. butternut or Kent), peeled and chopped into chunks
1 medium potato or carrot, peeled and chopped (adds creaminess and thickness)

4 cups (1L) vegetable stock
1 can (400ml) coconut milk (plus extra for garnish)
Juice of 1 lime (optional, for brightness)
Salt and pepper, to taste

To serve:

Swirl of coconut milk or yoghurt
Fresh coriander or Thai basil leaves
Toasted pumpkin seeds or chilli flakes
Flatbread, naan, or rice on the side

Preparation:

Step 1: Sauté aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.

Step 2: Add curry paste

Stir in the red or yellow curry paste (start with 1 tablespoon if unsure of spice level). Cook for 1–2 minutes, stirring constantly, to release the full aroma of the spices.

Step 3: Add vegetables

Add the chopped pumpkin and potato (or carrot) to the pot. Stir to coat in the spice mixture, allowing the vegetables to slightly caramelise on the edges for extra depth of flavour.

Step 4: Pour in liquids

Add the vegetable stock and bring to a gentle boil. Reduce heat to a simmer, cover the pot, and cook for 20–25 minutes or until the pumpkin and potato are completely tender and easy to mash with a fork.

Step 5: Blend the soup

Turn off the heat and allow the soup to cool slightly. Use a stick blender to puree the soup in the pot until smooth and creamy. Alternatively, transfer to a blender in batches and blend carefully, allowing steam to escape.

Step 6: Add coconut milk and season

Return the soup to a gentle simmer. Stir in the coconut milk, reserving a few tablespoons for garnish if desired. Add lime juice for brightness (optional), and season with salt and cracked pepper to taste.

Variation:

Thai-Inspired: Add a tablespoon of fish sauce (if not vegan) and a pinch of brown sugar for classic Thai sweet-savoury balance.
Extra Creamy: Stir in a spoonful of peanut butter or a dash of cream for richness.
Protein Boost: Add cooked red lentils or canned chickpeas for added substance.

Spicy Kick: Add chopped fresh chilli, sriracha, or extra curry paste for more heat.
Roasted Pumpkin: Roast the pumpkin first for a more caramelised flavour before blending.

Cooking Note:

For the most flavourful soup, don’t rush the sautéing step. Giving time for the onions, garlic, and curry paste to cook gently will ensure the spices bloom and develop complexity.

Curry paste strength can vary by brand. Start with less and add more after tasting. Red curry paste has a slightly spicier, bolder flavour, while yellow curry paste is milder and more earthy.

If your soup is too thick after blending, thin it with extra stock, coconut milk, or hot water. If too thin, let it simmer uncovered for a few minutes to reduce.

Serving Suggestions:

With Bread: Serve hot with slices of crusty sourdough, toasted flatbread, or naan.

Over Rice: For a heartier option, ladle the soup over steamed jasmine or brown rice.
With Garnishes: Top with swirls of coconut milk, a handful of coriander leaves, chilli oil, or crispy shallots.
In a Soup Bowl Trio: Pair with mini bowls of lentil soup and tomato basil soup for a vibrant, multi-course meal.

With Salad: Serve alongside a crisp cucumber or Asian herb salad for contrast.

Tips:

Chop evenly: Dice pumpkin and potato into similar-sized chunks so they cook evenly.
Cool before blending: Let soup cool slightly before blending to avoid steam pressure buildup.

Use fresh lime: Lime juice lifts and brightens the richness of the coconut milk and curry.
Make ahead: Flavours develop and deepen after a day in the fridge—perfect for meal prep.
Freeze in portions: Freeze in containers for easy defrosting and reheating on busy days.

Storage:

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in labelled containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat in a pot over medium-low heat or microwave in intervals. Add a splash of water if needed to loosen the consistency.

Prep Time & Total Time:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Nutritional Information (per serving, based on 6 servings):

Calories: 210
Protein: 4g
Sodium: 500mg
Carbohydrates: 24g
Sugars: 6g
Fat: 12g
Fibre: 5g

(Nutrition values may vary depending on coconut milk brand and stock used.)

FAQs:

Q: Can I use canned pumpkin?
A: Yes, for convenience. Replace fresh pumpkin with about 2 cups of canned pumpkin. Reduce stock slightly and skip the long simmer.

Q: Is this soup vegan?
A: Yes, as long as you use vegetable stock and plant-based curry paste (check labels for shrimp paste or fish sauce).

Q: Can I make it in a slow cooker?
A: Absolutely. Add all ingredients (except coconut milk and lime) and cook on low for 6–8 hours. Blend and stir in coconut milk and lime before serving.

Q: Can I use sweet potato instead of pumpkin?
A: Yes! Sweet potato pairs beautifully with curry and coconut. Use the same weight and cooking time.

Q: How do I thicken the soup without potato?
A: You can add red lentils, cooked rice, or blend a portion of the soup longer to thicken naturally.

Conclusion

Coconut Curry Pumpkin Soup is a warm, nourishing, and flavour-packed meal that’s ideal for every season. It’s easy to make, versatile, and filled with wholesome ingredients that provide both comfort and nutrition. The combination of earthy pumpkin, creamy coconut milk, and aromatic curry creates a rich and satisfying dish that appeals to all palates.

Whether you’re after a quick weeknight meal, a meatless Monday option, or something to batch cook and freeze, this soup has it all. Pair it with your favourite toppings and sides, and you’ve got a complete meal that feels indulgent yet nourishing. Once you try it, it’s sure to become a favourite in your kitchen.

Coconut Curry Pumpkin Soup

Author: Imili Johnson
Total Time: 45 minutes

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Ingredients

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