This soup is so pumpkin-y and coconut-y that it’s almost sweet…

By Jeanie Rose | Winter Squash

Nov 09

Curried Pumpkin Soup at FreshBitesDaily.comCurried dishes run the gamut from sweet to hot with sweet-hot somewhere on the continuum. Curry powders vary greatly as well. Find one you like and stick with it. Nothing is more disappointing than picking up a container from the grocery store shelf only to find it greatly lacking in flavor when you apply it to dinner.

This curried pumpkin soup is almost sweet because of the naturally occurring sugar in the pumpkin and because of the slightly sweet undertones that come with coconut milk. This soup is subtle and satisfying, creamy and rich, with garlic, curry powder and cilantro as a finishing touch. The recipe is adapted from The Roasted Vegetable by Andrea Chesman

Serves 4.

Curried Pumpkin Soup Ingredients

  • 3 1/2 cups puree of pumpkin or winter squash
  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 1 teaspoon powdered ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red pepper flakes
  • 4 finely minced garlic cloves
  • 2 cups vegetable or bone broth
  • 2 cups unsweetened coconut milk
  • Salt or fish sauce, to taste
  • Minced cilantro for garnish and flavor

Curried Pumpkin Soup Steps

Curried Pumpkin Soup at

  1. Heat the oil in a heavy soup pan, medium-low heat.
  2. Add the curry, ginger, cumin and red pepper flakes.
  3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.
  4. Pour the broth into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.
  5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.
  6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.
  7. Serve with a sprinkling of finely minces cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

Make a meal of this soup with a crispy green salad tossed with a vinaigrette and hot from the oven sourdough bread.

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12 years ago

This looks awesome! I will have to try it, I always have pumpkins through the winter.

12 years ago

This looks great… and fast! Can’t wait to try it. Found you on Meatless Mondays 🙂

12 years ago

I just made a soup this week that looks a lot like this one. I am going to blog about it this week. It’s good isn’t it 😉

Amanda Larson
12 years ago

Yum! I love curry and I just roasted up some pumpkin. Can’t wait to try this recipe 🙂

12 years ago

Coconut milk always adds such a lovely dimension. Beautiful soup.

12 years ago

This sounds great. I make a butternut squash soup with coconut milk, but I’ve never tried a curried version. Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!

12 years ago

This looks sooo yummy! I absolutely love pumpkin soup and will have to give this version a try. Thanks!

I would love for you to link this soup recipe up to a “PUMPKIN” link up that we are hosting today! It fits in perfectly!

Miz Helen
12 years ago

I love Pumpkin Soup and would just love your Curried Pumpkin Soup. It has a wonderful blend of spice that would just be delicious! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen

12 years ago

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

12 years ago

this looks amazing for fall! Thanks so much for linking up!!!

Lea H
12 years ago

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

This looks scrumptious!

Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

12 years ago

Thanks so much for linking up your pumpkin recipe to 5 Flu-Fighting Foods! I hope you’ll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes!

Mike Stewart
Mike Stewart
12 years ago

This dish is no match for those steak. Healthy and nutritious.

Jesse McGreevy
12 years ago

I’ve tried pumpkin with various ingredients but not with coconut oil or coconut milk. This curried pumpkin looks and sounds very tasty. I’m imagining how it’d taste if some deep fried or roasted chicken pieces are added to this tempting curry.

12 years ago

This is one delicious sounding soup, yummmm…

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