Description

A creamy, vibrant fall soup featuring pumpkin puree, coconut milk, and fragrant curry spices. This comforting, fuss-free recipe is naturally vegan, gluten-free, and perfect for chilly evenings or festive gatherings.

Ingredients

Scale

2 tablespoons olive oil or coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 tablespoons curry powder
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
3 cups pumpkin puree (canned or roasted and mashed fresh pumpkin)
1 can (13.5 oz / 400ml) full-fat coconut milk
3 cups vegetable broth (or chicken broth)
1 tablespoon maple syrup or honey (optional)
Juice of 1 lime (about 2 tablespoons)
Fresh cilantro or parsley, chopped (optional topping)
Roasted pumpkin seeds (pepitas, optional topping)
Crushed red pepper flakes (optional topping)
A swirl of extra coconut milk (optional topping)

Instructions

Dice the onion, mince the garlic, and grate the ginger. If using fresh pumpkin, roast and mash it ahead of time (about 40 minutes at 400°F).
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Add garlic and ginger; cook for 2 more minutes, stirring often.
Sprinkle in curry powder, cumin, cayenne, salt, and pepper. Stir continuously for about 1 minute to bloom the spices.
Stir in pumpkin puree until well combined. Pour in coconut milk and vegetable broth, scraping the bottom of the pot to incorporate any stuck bits.
Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Add more broth if the soup is too thick.
Remove from heat. Using an immersion blender, blend until perfectly smooth and velvety. If using a countertop blender, work in batches and be careful with hot liquids.
Stir in maple syrup or honey and lime juice. Taste and adjust salt, curry, or cayenne as needed.
Ladle soup into bowls. Top with chopped cilantro, roasted pumpkin seeds, a swirl of coconut milk, or red pepper flakes. Serve hot.

Notes

For deeper flavor, use roasted fresh pumpkin. Adjust spices to taste—some curry powders are hotter than others. Garnishes add crunch and freshness. Soup keeps well in the fridge for up to 5 days or freeze for up to 2 months. For extra protein, stir in cooked chickpeas or lentils before serving. Always blend carefully if using a countertop blender with hot liquids.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: Fusion, Asian-inspired

Nutrition

Serving Size: About 1 1/2 cups per serving
Calories: 190
Sugar: 8
Sodium: 600
Fat: 8
Saturated Fat: 6
Carbohydrates: 28
Fiber: 4
Protein: 5

Keywords: pumpkin soup, coconut curry, vegan soup, fall recipes, gluten-free, dairy-free, comfort food, easy soup, autumn, healthy