Coconut Curry Pumpkin Soup Recipe

I love preparing my Coconut Curry Pumpkin Soup. Sautéed onions, garlic, and ginger blend with aromatic curry powder and turmeric, while pumpkin puree and creamy coconut milk unite into a hearty base. A splash of lime and a sprinkle of fresh cilantro, with subtle hints of red chili, infuse a bright, delightful twist.

I recently experimented with this Coconut Curry Pumpkin Soup and it totally surprised me. I started by warming up 2 tbsp of coconut oil in a large pot and added a diced medium onion, combined with 3 minced garlic cloves.

I then tossed in 1 tbsp of freshly grated ginger and even a finely chopped red chili for a hint of kick if you’re into that kinda spice. Into the mix, I stirred a tablespoon of curry powder and half a teaspoon of ground turmeric to bring out those deep, rich flavors.

After pouring in about 4 cups of pumpkin puree and the same amount of vegetable broth, I let everything simmer before adding a can of coconut milk for extra creaminess. A squeeze of lime juice brightened it all up and a handful of chopped cilantro on top made it pop.

I think you’ll really enjoy this uniquely spiced take on Pumpkin Soup Healthy style, it’s a twist on the classic pumpkin curry that you just gotta try.

Why I Like this Recipe

I love this recipe for so many reasons. First, the way the coconut oil mixes with the onions, garlic and ginger really fills my kitchen with a warm, inviting aroma that instantly makes me feel comforted. Second, I like that it’s super easy to make even if I’m not a master chef – the step by step process is straightforward and not too overwhelming. Third, the flavors just work together so perfectly; the hint of spice from the red chili and curry powder combined with the tangy touch of lime makes each spoonful interesting and full of flavor. Finally, I appreciate that it feels like a healthy meal because of the fresh pumpkin puree and veggies, and that extra bit of cilantro on top gives it a fresh finish every time.

Ingredients

• Coconut oil not only gives a rich flavor but also healthy fats and energy boost.
• Onions add fibre and anti-inflammatory benefits making the soup more nourishing.
• Garlic is good for your immune system and brings a savory kick to the mix.
• Ginger offers a zesty heat plus antioxidants for improved digestion.
• Red chili spices things up and slightly raises metabolism in a gentle way.
• Coconut milk makes the soup creamy while providing slight sweetness and tropical notes.
• Pumpkin puree is packed with vitamins, fibre and gives a beautiful natural sweet touch.
• Vegetable broth offers a savory liquid base and boosts the soup’s natural health vibe.

Ingredient Quantities

• 2 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red chili, deseeded and finely chopped (optional)
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 4 cups pumpkin puree (or about 4 cups diced pumpkin if you prefer fresh)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Juice of one lime
• A handful of chopped fresh cilantro (for garnish)

How to Make this

1. Heat the coconut oil in a large pot over medium heat, then add the diced onion and cook until it’s soft and a little translucent, about 3-4 minutes.

2. Toss in the minced garlic, grated ginger, and the finely chopped red chili if you are using it, cooking for another minute until everything smells great.

3. Stir in the curry powder and ground turmeric, letting those spices toast in the oil for about a minute to bring out their flavor.

4. Add the pumpkin puree (or the diced pumpkin if you prefer fresh) and the vegetable broth, stirring everything together.

5. Bring the mixture to a simmer, then let it cook for about 15-20 minutes; if using fresh pumpkin, make sure it becomes nicely tender.

6. Pour in the coconut milk and give it a good stir; you can blend the soup at this point if you like a smooth texture.

7. Season the soup with salt and pepper to your taste, stirring well to mix the flavors.

8. Squeeze in the juice of one lime and stir it in, making sure the tangy flavor spreads evenly.

9. Taste the soup and adjust the seasoning if needed, adding extra salt, pepper, or lime juice if you think it requires it.

10. Serve the soup hot, garnished with a handful of chopped fresh cilantro, and enjoy!

Equipment Needed

1. Large pot to heat and simmer the soup
2. Cutting board to chop the onion, garlic, ginger, red chili and pumpkin
3. Sharp knife for dicing and mincing the ingredients
4. Measuring cups and spoons for the coconut oil, spices, broth and coconut milk
5. Wooden spoon for stirring the mixture
6. Grater for the fresh ginger
7. Blender if you want to blend for a smooth texture
8. Can opener to open the coconut milk can
9. Citrus juicer or a small bowl to squeeze the lime juice

FAQ

Coconut Curry Pumpkin Soup Recipe Substitutions and Variations

• For the coconut oil, you can use olive oil or avocado oil if you’re looking for a milder flavor. Its not exactly the same but it works fine.
• If you dont have fresh ginger, try using half a teaspoon of ground ginger. It might not have the same zing but it’ll still add warmth.
• If you are skipping the red chili, a pinch of red pepper flakes can do the trick if you still want a mild heat.
• Instead of coconut milk, you might use cashew cream or a mix of heavy cream with a drop of coconut essence to keep that rich texture.

Pro Tips

1. Try letting the spices toast in the oil for a full minute without rushing it; if you burn ’em they can get bitter real fast.
2. If you’re using fresh pumpkin instead of the puree, make sure you dice it into even chunks so everything cooks evenly instead of some pieces ending up underdone.
3. Once you add in the coconut milk, give the soup a good stir and then let it simmer for a few extra minutes to really meld the flavors together.
4. When you’re ready to serve, don’t be shy about adding a little extra lime juice or fresh cilantro on top for that bright, fresh kick.