Warm and comforting, this pumpkin soup with curry and coconut milk encompasses the essence of fall. A pumpkin soup can of course can go in so many directions. This one is includes Caribbean flavors starting with earthy Indian curry as well as allspice (pimento), which is a main player in Caribbean cuisines. Together with cayenne and coriander, they give this soup just the right amount of complexity and a very subtle amount of heat.
I used a mild curry, but of course, if you like spicy, you could up things up a notch. And if you we hoping for a Thai-style curry pumpkin soup than I can happily say that I also have the perfect recipe for you – a Thai pumpkin and carrot soup with creamy coconut.
End your weekend and start your week with pumpkin soup with curry & coconut milk
But back to this pumpkin soup recipe. For me, weekends are made for soup making. Especially lazy Sunday afternoons, where I just want to curl up in front of the fireplace with a warm bowl of soup (and enjoy the fact that a big pot of soup means that there is no cooking on Monday). So Sunday afternoon, starts the process of chopping and stirring, and enjoying a wonderful bowl of something warming, satisfying and nutritious.
The great things is, this pumpkin soup with curry and coconut milk also makes a great appetizer for your holiday dinner table. A creamy pumpkin soup, in general, is a great choice for entertaining since it can easily be prepared ahead of time and be taken along to gatherings with friends and family. Whether it’s a tasty apple and butternut squash soup (one of my favorites for serving at Christmas), or a simple creamy Hokkaido soup with ginger and coconut, there’s always a place for comfort food in a bowl.
Why I love this soup. It’s:
Easy to make and healthy
Warming on a cold fall or winter night
Pumpkin Soup with Curry and Coconut Milk
- 1 1/2 tablespoon coconut oil
- 1 medium carrot, peeled and diced
- 1 small Hokkaido pumpkin, chopped (1 kg)
- 2 small yellow onions, diced
- 1 tablespoon tomato paste
- 1/4 tablespoon freshly chopped thyme
- 1/2 teaspoon ground allspice
- 1 whole bay leaf
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 tablespoon curry powder
- 1/2 teaspoon sea salt
- 3 garlic cloves minced
- 3 cups vegetable broth
- 400 ml organic coconut milk
- freshly ground pepper, to taste
- cilantro leaves, to garnish
In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes.
Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Stir to combine.
Add the broth and coconut milk to the pot. When liquid comes to a slight boil, reduce the heat and let simmer until everything is cooked, approximately 30 minutes. Remove the bay leaf.
Season with a little more salt and pepper, to taste.
Using a handheld immersion blender, puree the soup to desired consistency.
Alternatively, purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
Garnish with chopped cilantro and enjoy!
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