Savory Pumpkin Curry Soup (Printable)
A velvety blend of pumpkin, curry, and coconut milk delivering comforting flavors for chilly days.
# What You Need:
→ Vegetables
01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
→ Liquids
05 - 3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp unsweetened coconut milk
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 2 tsp curry powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground ginger
11 - Salt and black pepper, to taste
→ Garnish (optional)
12 - Fresh coriander (cilantro) leaves
13 - Toasted pumpkin seeds
14 - A swirl of coconut milk
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and chopped carrot, cooking for 2 more minutes with frequent stirring.
03 - Add curry powder, ground cumin, and ground ginger. Cook for 1 minute until the spices release their aroma.
04 - Add cubed pumpkin to the pot, stirring thoroughly to coat with the spice mixture.
05 - Pour in vegetable broth. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until pumpkin and carrot are tender.
06 - Remove pot from heat. Puree the contents with an immersion blender until smooth, or blend in batches using a countertop blender.
07 - Stir in coconut milk and season with salt and pepper to taste. Reheat gently without boiling if necessary.
08 - Ladle soup into bowls and garnish with fresh coriander leaves, toasted pumpkin seeds, and a swirl of coconut milk if desired.
# Expert Tips:
01 -
- It comes together in under an hour, making weeknight dinners feel less like obligation and more like self-care.
- The curry powder sneaks in just enough complexity that you'll keep spooning it even after you're full.
- Creamy and velvety without feeling heavy, with the kind of warmth that lingers after you've finished eating.
02 -
- Don't skip the spice-toasting step—it's the difference between a soup that tastes nice and one that tastes intentional and alive.
- Coconut milk must go in after the heat is mostly off; boiling it makes it separate and breaks the silky texture you've worked to achieve.
03 -
- Make a double batch and freeze half—it reheats beautifully and tastes even better the next day, when all the flavors have had time to get to know each other.
- Toast your pumpkin seeds in a dry pan with a pinch of salt while the soup simmers; they'll be warm and perfect for garnish.