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Coconut Curry Pumpkin Soup

Coconut curry pumpkin soup with a smooth, blended texture and vibrant deep-orange color. Simmered with red curry paste and finished with lime, maple sweetness, and a creamy coconut swirl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin puree base
  • 2 can (15 oz) pumpkin puree Use 2 cans (15 oz each), or use 3 cups roasted pumpkin.
  • 1 can (13.5 oz) coconut milk
  • 3 cup vegetable broth
Aromatics and flavorings
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp red curry paste
  • 1 tbsp coconut oil
  • 1 tbsp lime juice
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp fish sauce or soy sauce Fish sauce for non-vegan; soy sauce for vegan.
  • 0.25 salt To taste.
Toppings
  • 0.25 pumpkin seeds For serving.
  • 0.25 red chili slices For serving.
  • 0.25 fresh cilantro For serving.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat the coconut oil in a large pot over medium heat, then sauté the onion for 4 minutes, until softened and fragrant.
Bloom curry paste
  1. Add the garlic, ginger, and red curry paste to the pot and cook for 2 minutes, stirring, until the paste darkens slightly and smells toasted.
Simmer the soup
  1. Add the pumpkin puree, coconut milk, and vegetable broth, then bring to a simmer over medium-high heat.
  2. Reduce to a steady simmer and cook for 15 minutes, stirring occasionally, until the flavors meld.
Blend until smooth
  1. Blend the soup with an immersion blender until completely smooth, then briefly return it to low heat if needed to stay hot.
Season
  1. Stir in the lime juice, maple syrup (or brown sugar), and fish sauce (or soy sauce), then season with salt to taste.
Serve with toppings
  1. Ladle the soup into bowls and top with a coconut cream swirl, pumpkin seeds, red chili slices, and fresh cilantro.

Notes

Pro tip: blend thoroughly while the soup is hot for the smoothest texture, and taste after seasoning—salt level and curry paste intensity can vary by brand. Store covered in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes (freeze up to 2 months), though the texture may slightly thicken—stir well and loosen with a splash of broth if needed. For a vegan version, use soy sauce in place of fish sauce.