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Pumpkin Curry Soup with Coconut Cream

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups
Cuisine Thai
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 2 tbsp coconut oil or olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (adjust heat level)
  • 4 cups pumpkin purée (or roasted fresh pumpkin cubes)
  • 4 cups vegetable broth (or chicken broth if not vegan)
  • 1 can (400 ml) full-fat coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tsp turmeric (optional, for color u0026 health benefits)
  • Salt u0026 black pepper, to taste
  • ✅ Garnishes (Optional but recommended)
  • Coconut cream drizzle
  • Fresh cilantro or basil
  • Lime wedges
  • Toasted pumpkin seeds or chili crisp for crunch

Instructions
 

  • Sauté aromatics : Heat coconut oil in a large pot. Add onion and sauté 3–4 minutes until translucent.
  • Add garlic u0026 ginger : Cook for 1 minute until fragrant.
  • Add curry paste : Stir in red curry paste and cook 1–2 minutes to release flavors.
  • Add pumpkin u0026 broth : Stir in pumpkin purée and broth. Bring to a gentle boil.
  • Simmer : Reduce heat and simmer for 10–12 minutes to blend flavors.
  • Blend : Use an immersion blender to puree the soup until silky smooth.
  • (Or carefully blend in batches in a regular blender.)
  • Add coconut milk : Stir in coconut milk, soy sauce, and turmeric if using. Simmer 5 minutes.
  • Adjust u0026 serve : Taste and season with salt, pepper, or lime juice.