This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lotta delish! It’s has a rich curry coconut base, veggies and creamy texture. Garnish with your favourite toppings for one yummy meal!
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 mixture.
Well, I used that in a bunch of recipes which I’ll be sharing with you guys!
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
- Pumpkin puree, of course!
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).
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How to Make It
Full details are in the recipe card below, but here are the basics –
- Grab a decent sized pot and heat some olive oil.
- When oil is shimmering, add onion and cook until softened, for a few minutes.
- Then, add minced garlic and chili pepper.
- Stir in carrots and cook for about five minutes.
- Then, pour in a portion of the veggie stock to fully soften the carrots.
- Next, pour in the star ingredients… pumpkin, along with maple syrup, salt, pepper and remaining veggie stock. Bring to a light simmer and cook 8 to 10 minutes. It’ll start to look vibrant and super orange, like this…
- Then, pour in coconut milk and cook another 10 minutes.
- Blitz with an immersion blender so it’s nice, smooth and creamy! After, you can stir in some baby spinach, if you like. A squeeze of lime juice is highly recommended here!
- Pumpkin seeds
- Drizzle of coconut milk
- Dollop of yogurt
- Sprinkling of pumpkin pie spice
More Recipe Tips and Variations
To save a little time, you could easily omit the carrot.
Not a fan of spinach? Omit or use another green, like kale instead.
Unsalted vegetable broth was used in this soup. If you use anything otherwise, like ‘low sodium’ or ‘regular’ you may not need to add additional salt.
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 chili flakes instead.
Use your favourite store-bought curry paste or make your own! Minimalist Baker has an easy red curry paste recipe you may enjoy.
Speaking of curry paste, 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.
Store leftovers in the refrigerator and enjoy within 3 to 4 days
More Easy Fall Recipes You May Enjoy
- Butternut Squash and Sweet Potato Soup – This super creamy fall classic is easy to prepare, tasty and gets extra richness from Greek yogurt.
- Roasted Acorn Squash Crostini – The most perfect little bite, these fall crostini are easy to prepare and disappear fast when entertaining.
- Oven Roasted Root Vegetabes – Use a combination of your favourite root veggies with some herbs for one delicious side!
Hope you love this canned pumpkin soup as much as we do!
Until next time, take care and chit chat again soon,
Make this curried pumpkin soup with canned pumpkin? That’s awesome! Love it if you left a comment below. Many thanks!
Pumpkin Soup with Coconut Milk (creamy & delish)
- 1.5 tablespoons olive oil
- 1 onion -diced
- 3 cloves garlic -minced
- 1 to 2 Thai chili peppers , minced (optional) (or 1/2 tsp of red chili flakes)
- 2 carrots , finely chopped or shredded
- 2.5 cups unsalted vegetable broth , divided
- 1.5 tablespoons curry paste (or curry powder)
- 1/2 teaspoon pumpkin pie spice
- 15 ounces pumpkin puree (not pumpkin pie filling, about 2 cups)
- 1.5 to 2 tablespoons maple syrup (or brown sugar)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 400 millilitre can full fat coconut milk
- 2 to 3 handfuls baby spinach (optional)
- 1/2 lime , juiced
- In a dutch oven on medium heat, add olive oil.
- When shimmering, add onion and cook until softened, about 3 to 5 minutes.
- Add garlic and chili peppers (if using) and cook one minute.
- Add carrots and cook about 5 minutes, stirring occasionally so nothing is sticking. Add 1/4 cup of veggie broth, bring to a little simmer and cook carrot until fully softened, about 5 minutes.
- Stir in curry paste and pumpkin pie spice and cook 1 minute.
- Pour in pumpkin puree, maple syrup, salt, pepper, and remaining 2 1/4 cups of stock. Stir to combine. Bring to a low simmer and cook 8 to 10 minutes.
- Add coconut milk, stirring to combine. Bring to a low simmer for another 10 minutes. Blend with an immersion blender. Stir in spinach until just wilted (optional). Stir in lime juice. Garnish and enjoy!
- To save a little time, you could easily omit the carrot.
- Not a fan of spinach? Omit or use another green, like kale instead.
- Unsalted vegetable broth was used in this soup. If you use anything otherwise, like ‘low sodium’ or ‘regular’ you may not need to add additional salt.
- 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 chili flakes instead.
- 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? Use curry powder instead.
- Store leftovers in the refrigerator and enjoy within 3 to 4 days.
- More recipe tips in body of post above.