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    Home » Recipes » Soup and Stew Recipes

    Pumpkin Soup With Coconut Milk

    Published: September 26, 2019 Updated: September 26, 2019 / By: Dawn | Girl Heart Food 23 Comments

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    Jump to Recipe
    Bowl of pumpkin soup next to spinach, lime, chili peppers and cilantro.

    This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! It has a rich curry coconut base, veggies and creamy texture. Garnish with your favourite toppings for one yummy meal!

    Bowl of pumpkin next to spinach, lime, chili peppers and cilantro.

    Now that we are officially into fall, it’s full steam ahead with pumpkin everything!

    You may remember that I recently shared a homemade pumpkin pie spice.

    Well, I used that in a bunch of recipes which I’ll be sharing with you all!

    One of them happens to be this easy pumpkin soup with canned pumpkin.

    With Canadian Thanksgiving just around the corner, followed by my American friend’s Thanksgiving, this delicious fall recipe would be a perfect addition to the menu.

    If you know me, you know how I’m a huge fan of contrasting flavours, like sweet & salty or sweet & savoury, so this curried pumpkin soup hits all the right notes for me.

    Hubby devoured it and went for a second bowl right away!

    Ingredients Needed for Pumpkin Soup With Coconut Milk

    • Olive oil
    • Aromatics, like onion and garlic
    • Veggies, like carrot and spinach
    • The pumpkin soup base, including broth and coconut milk
    • Curry paste
    • Other seasonings and punches of flavour, including salt, pepper, pumpkin pie spice, maple syrup and chili pepper
    • Pumpkin puree
    Ingredients for a curried coconut pumpkin soup recipe.

    What Is Pumpkin Puree?

    Pumpkin puree is literally what it sounds like: pureed pumpkin.

    It’s whole pumpkins that are typically cut in half, seeds removed, roasted until tender and then the flesh inside is blended until smooth.

    Pumpkin puree is not the same as canned pumpkin pie filling (which has a lot of added ingredients).

    Canned pumpkin puree in a white dish.

    Garnish Ideas

    If you want to add some soup toppings, any of these are delicious with this pumpkin soup:

    • Chopped cilantro
    • Pumpkin seeds
    • Drizzle of coconut milk
    • Sliced chili pepper
    • Sprinkling of pumpkin pie spice

    Tips and Variations

    • To save a little time, you could easily omit the carrot.
    • Not a fan of spinach? You can omit it.
    • Thai chili peppers were used in this pumpkin soup recipe, but you could omit if you aren’t a fan of spice or use a pinch or two of red crushed red pepper flakes instead.
    • Use your favourite store-bought curry paste or make your own!
    • Not all curry pastes are created equal. Some are more spicy than others. Pick one that’s right for you.
    • Don’t have curry paste on hand or prefer not to make your own? No worries! Use curry powder instead.
    A pot of pumpkin soup being stirred by a wooden spoon.

    More Easy Fall Recipes

    • Butternut Squash Sweet Potato Soup
    • Roasted Acorn Squash Crostini With Goat Cheese
    • Roasted Root Vegetabes

    If you make this curried pumpkin soup with canned pumpkin, be sure to leave a comment below!

    Bowl of pumpkin soup garnished with cilantro.

    Pumpkin Soup With Coconut Milk

    Dawn | Girl Heart Food
    This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! It has a rich curry coconut base, veggies and creamy texture. Garnish with your favourite toppings for one yummy meal!
    5 from 12 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Lunch, Main Course, Soup
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    • 1.5 tablespoons olive oil
    • 1 yellow onion, peeled and diced
    • 3 cloves garlic, minced
    • 1 to 2 Thai chili peppers, minced (or ½ teaspoon of crushed red pepper flakes)
    • 2 carrots, peeled and finely chopped or shredded
    • 2.5 cups low sodium vegetable broth, divided
    • 1.5 tablespoons red curry paste, or curry powder
    • ½ teaspoon pumpkin pie spice
    • 15 ounces pure pumpkin puree (canned pumpkin puree), not pumpkin pie filling (about 2 cups)
    • 1.5 to 2 tablespoons maple syrup, or brown sugar
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 (13.5-ounce) can full-fat, unsweetened coconut milk, a 400 millilitre can
    • 2 to 3 handfuls baby spinach, about 2 to 3 loosely packed cups (omit if you want a smoother texture)
    • 1 tablespoon lime juice, from about ½ of a lime
    • Freshly chopped cilantro, garnish to taste (optional)

    Instructions

    • Heat olive oil in a large pot over medium heat.
    • Add onion and cook, stirring often, until softened, about 3 to 5 minutes.
    • Stir in garlic and chili peppers and cook for 1 minute.
      Note: If you aren't a fan of spice, you could omit the chili pepper or reduce it.
    • Add carrots and cook, stirring occasionally, for about 5 minutes. Add ¼ cup of vegetable broth, bring to a simmer and cook carrot until softened, about 5 minutes.
    • Stir in curry paste and pumpkin pie spice and cook for 1 minute.
    • Pour in pumpkin puree, maple syrup, salt, black pepper, and remaining 2 ¼ cups of vegetable broth. Stir to combine. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes.
    • Add coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes. Turn off heat.
    • Blend the soup with an immersion blender until smooth.
    • Stir in spinach (if using) and cook until just wilted (it will wilt from the heat of the soup). Stir in lime juice.
    • To serve, divide the soup into bowls and garnish, if desired, with cilantro. Enjoy!

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword easy fall recipe, leftover pumpkin puree

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Soup and Stew Recipes

    • Cheeseburger Soup in a Bread Bowl
    • Easy Mushroom Soup Recipe
    • Green Lentil Soup With Coconut Milk and Veggies
    • Chunky Vegetable Soup (With Roasted Root Veggies)

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Kevin

      September 30, 2019 at 3:25 pm

      5 stars
      How lovely is this soup! So comforting and savory!

      Reply
    2. Haylie / Our Balanced Bowl

      September 30, 2019 at 12:22 pm

      5 stars
      You know I love alll kinds of dairy, Dawn. But I just LOVE that you used coconut milk in this recipe!! Coconut milk is such an awesome dairy free alternative to make things thick, creamy and super delicious!! I bet this is just so delicious, a little spicy and perfect for those cool Fall nights we have coming up. YUM!

      Reply
      • Dawn - Girl Heart Food

        October 05, 2019 at 12:31 pm

        Love coconut milk too! Thank you Haylie!

        Reply
    3. Leanne

      September 30, 2019 at 9:11 am

      5 stars
      It’s only breakfast time, and I’m seriously craving a bowl of this pumpkin soup. I always have leftover pumpkin puree from baking and now I know what I’m going to do with it. And I’m like you Dawn, love the contrasting flavours of sweet and savoury! Pinning!

      Reply
      • Dawn - Girl Heart Food

        October 05, 2019 at 12:30 pm

        Woo hoo! Thanks Leanne 🙂 Enjoy!

        Reply
    4. David @ Spiced

      September 30, 2019 at 9:08 am

      5 stars
      This soup sounds perfect for the season, Dawn! And on top of that, it is super easy to make. We’re hitting some really chilly nights here, and a good soup is always welcome. This one is definitely going on my “to make” list! Perhaps with some soughdough croutons on top? Mmmm…croutons! 🙂

      Reply
      • Dawn - Girl Heart Food

        October 05, 2019 at 12:29 pm

        Getting chilly here too! Thanks David! It would be delish with croutons 🙂 Hope you love it!

        Reply
    5. Alexandra @ It's Not Complicated Recipes

      September 29, 2019 at 12:47 pm

      5 stars
      Pumpkin and coconut is a match made in heaven for sure. Delicious, Dawn! Love the vibrant colour 🙂

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:12 pm

        Totally! Thank you, Alexandra 🙂

        Reply
    6. Matt - TotalFeasts

      September 29, 2019 at 4:02 am

      5 stars
      Yay for Canadian Thanksgiving! I still make my family celebrate it over in the UK, except I’m the only one who likes pumpkin. I love the Thai twist you have on this, it is just the type of soup I love to eat!

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:12 pm

        I agree! Thank you very much, Matt 🙂

        Reply
    7. Katherine | Love In My Oven

      September 27, 2019 at 5:36 pm

      5 stars
      I’ve got some leftover pumpkin puree in my fridge, and coconut milk anything is ALWAYS my thing so I’m definitely trying this out! PLUS it’s supposed to snooooow this weekend (why!?!?!?) so a cozy soup would be just the ticket! Have a great weekend my friend! XO

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:11 pm

        Woo hoo! Hope you love it!! Happy Sunday to ya! XO

        Reply
    8. Mary Ann | The Beach House Kitchen

      September 27, 2019 at 3:16 pm

      5 stars
      Bring on all the pumpkin recipes Dawn! This looks like one delicious bowl of fall comfort. Bet it’s incredibly smooth and creamy. Pinned and excited to try!

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:10 pm

        I agree! Love pumpkin! Thank you, Mary Ann! It sure is 🙂

        Reply
    9. Jennifer @ Seasons and Suppers

      September 27, 2019 at 10:07 am

      5 stars
      I’m already a fan of pumpkin for soups, so I’m loving your coconut milk/curry version! Need to cook up a pot this weekend 🙂

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:09 pm

        Thank you very much, Jennifer! I hope you love it 🙂

        Reply
    10. Valentina

      September 26, 2019 at 2:34 pm

      5 stars
      Such beautiful ingredients in this soup. Curry flavors with pumpkin is one of my favorite combinations, and with coconut milk . . . . YUM! I’m a fan of pumpkin season! 🙂 ~Valentina

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:09 pm

        Thank you Valentina! Hope you’re having a great weekend!

        Reply
    11. Kelsie | the itsy-bitsy kitchen

      September 26, 2019 at 10:52 am

      5 stars
      This sounds absolutely divine! Sweet and savory is a winning combo and I could go for a big bowl for dinner tonight :). Have a great weekend, Dawn!

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:09 pm

        Definitely! Thank you Kelsie! You too 🙂

        Reply
    12. [email protected]

      September 26, 2019 at 9:30 am

      5 stars
      I love butternut squash soup so it stands to reason that I will love this!! Savory and delicious!! Have a happy weekend, my friend! xoxo

      Reply
      • Dawn - Girl Heart Food

        September 29, 2019 at 2:08 pm

        Thank you! Same to you, my friend 🙂 XOXO

        Reply

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