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Pumpkin Curry Soup
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3.72 from 14 votes

Pumpkin Curry Soup

This Pumpkin Curry Soup comes together with coconut milk, canned pumpkin and curry paste. It's a delicious twist on fall comfort food!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: coconut milk, curry paste, pumpkin curry soup
Servings: 6 servings
Calories: 212kcal
Author: Taylor Stinson


  • 1 tbsp coconut oil
  • 2 yellow onions, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp red or yellow curry paste
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp each salt & pepper
  • 2 (15oz) cans pureed pumpkin NOT pumpkin pie filling
  • 1 (14oz) can coconut milk
  • 1 cup vegetable broth

Optional garnishes

  • Creme fraiche
  • Pumpkin seeds
  • Fresno chilies
  • Cilantro


  • Heat coconut oil in a large pot over med-high heat. Add onions and saute for 2-3 minutes until softened.
  • Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant.
  • Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Simmer for 20 minutes, then blend with an immersion blender.
  • Serve in deep bowls and top with desired garnishes. Enjoy!



Calories: 212kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 169mg | Potassium: 690mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12938IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 4mg