We are finally seeing some chilly mornings here in Atlanta, and that has me craving fall flavors! Flavorful, creamy Curried Pumpkin Coconut Soup is perfect to warm you up on a cool fall evening, and it couldn’t be simpler to make.
You can make this recipe using homemade pumpkin puree or canned. It’s very easy to make pumpkin puree at home! Here’s how to do it in five easy steps. Store any leftover puree by freezing in an ice cube tray, then transferring the cubes to a freezer-safe container. One standard ice cube equals two tablespoons, so it’s easy to get as much (or little) pumpkin as you need.
Whether you use homemade or canned pumpkin, Curried Pumpkin Coconut Soup is a rich-and-creamy treat. Serve it as a main dish—with plenty of bread for dipping—or dish it up as a side to round out your fall supper.
Yields 4-6 servings
Flavorful, creamy Curried Pumpkin Coconut Soup is perfect to warm you up on a cool fall evening, and it couldn’t be simpler to make.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 tablespoon toasted sesame oil
- 1/2 cup chopped sweet onion
- 1 2″ piece fresh ginger, coarsely chopped
- 2 cloves garlic, minced or pressed
- 2 cups vegetable broth
- 1 3/4 cups pumpkin puree (or 1 15 ounce can)
- 1 13.5 oz. can of coconut milk (light is OK, if you prefer)
- 1 teaspoon red curry or yellow powder
- 1/2 cup roasted pumpkin seeds
- 2 chopped green onions
- In a pot over medium-high, heat the oil. Add the onion, ginger, and garlic. Cook, stirring, for 3-4 minutes, until the onion begins to turn translucent.
- Add the rest of the soup ingredients (not the toppings), stirring to combine. Simmer, uncovered, for 10 minutes. Stir often.
- Turn off the stove, then use an immersion blender to puree the soup in the pot before serving. If you don’t have an immersion blender, you can transfer the soup into your regular blender in batches to puree, then transfer back to the pan. If you’re using a regular blender, let the soup cool slightly before blending, then transfer back to the pot to heat it back up. Piping hot soup in a blender can be a hot mess. Don’t do it!
- Serve topped with the pumpkin seeds and a sprinkle of green onions.
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All images by Becky Striepe.