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Curried Pumpkin Soup with Coconut Milk

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soups
Cuisine Asian-inspired
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 medium pumpkin (about 1.5 kg / 3.3 lbs), peeled, seeded, and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil or coconut oil
  • 1–2 tablespoons curry powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups vegetable or chicken broth
  • 1 can (400 ml) coconut milk
  • Salt and black pepper, to taste
  • Juice of 1 lime (optional, for brightness)
  • Optional garnish: toasted pumpkin seeds, fresh cilantro, swirl of coconut milk

Instructions
 

  • Step 1: Prepare Ingredients: Peel, seed, and cube pumpkin. Chop onion, mince garlic, and grate ginger. Measure spices and broth.
  • Step 2: Sauté Aromatics: In a large pot, heat oil. Sauté onion 3–4 minutes until translucent, then add garlic and ginger; cook 1 more minute.
  • Step 3: Add Spices: Stir in curry powder, cumin, and cayenne pepper for a fragrant base. Cook 30 seconds to release flavor.
  • Step 4: Cook Pumpkin: Add pumpkin cubes to the pot, toss to coat with spices.
  • Step 5: Simmer with Broth: Pour in broth, bring to boil, reduce heat, and simmer 15–20 minutes until pumpkin is tender.
  • Step 6: Blend Soup: Use an immersion blender or regular blender to purée until smooth and creamy.
  • Step 7: Add Coconut Milk u0026 Season: Stir in coconut milk, add salt, pepper, and lime juice to taste. Heat gently without boiling.
  • Step 8: Serve: Pour into bowls, garnish with toasted pumpkin seeds, cilantro, or a swirl of coconut milk. Serve warm with bread or crackers.