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Creamy Coconut Curry Pumpkin Soup garnished with fresh herbs and spices.

Coconut Curry Pumpkin Soup

This creamy and comforting Coconut Curry Pumpkin Soup combines pumpkin and coconut milk into a deliciously spiced, nourishing dish perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Fusion, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 to 3 tablespoons red curry paste, to taste
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) pumpkin puree
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cups vegetable or chicken broth
  • 1 tablespoon maple syrup or honey, optional for balance
  • 1/2 to 1 juice lime
  • Salt and pepper to taste
Optional Toppings
  • toasted pumpkin seeds
  • chili crisp
  • cilantro
  • Greek yogurt swirl

Method
 

Preparation
  1. Warm oil in a pot over medium heat. Add onion with a pinch of salt. Cook until soft and translucent.
  2. Stir in garlic and ginger for 30 seconds. Add curry paste, curry powder, and cumin. Cook for 1 minute to bloom the spices.
  3. Whisk in pumpkin puree, coconut milk, and broth. Bring to a gentle simmer.
  4. Taste and add salt and pepper. Stir in maple syrup if you like a softer edge.
  5. Simmer for 10 to 15 minutes, stirring occasionally. Blend with an immersion blender for extra-smooth texture if desired.
  6. Finish with lime juice. Ladle into bowls and top with your favorite toppings.
Slow Cooker Instructions
  1. Sauté onion, garlic, and ginger in a skillet with oil until soft.
  2. Stir in curry paste, curry powder, and cumin for 1 minute. Transfer to the slow cooker.
  3. Add pumpkin puree, coconut milk, broth, and a pinch of salt. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
  4. Blend for extra smoothness, then finish with lime juice. Taste and adjust seasoning before serving.
Instant Pot Instructions
  1. Use Sauté mode with a splash of oil. Cook onion with a pinch of salt until soft.
  2. Add garlic and ginger for 30 seconds, then stir in curry paste, curry powder, and cumin.
  3. Press Cancel. Whisk in pumpkin puree, coconut milk, and broth. Seal and cook on High Pressure for 5 minutes.
  4. Allow natural release for 5 minutes, then quick release. Blend if you desire a velvety texture. Stir in lime juice and adjust seasoning.

Notes

Use full-fat coconut milk for the creamiest finish. If starting with fresh pumpkin, roast it first for extra depth. This soup tastes even better the next day.