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!
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
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).
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.
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!
Pumpkin Soup With Coconut Milk
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.
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!
Kevin
How lovely is this soup! So comforting and savory!
Haylie / Our Balanced Bowl
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!
Dawn - Girl Heart Food
Love coconut milk too! Thank you Haylie!
Leanne
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!
Dawn - Girl Heart Food
Woo hoo! Thanks Leanne 🙂 Enjoy!
David @ Spiced
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! 🙂
Dawn - Girl Heart Food
Getting chilly here too! Thanks David! It would be delish with croutons 🙂 Hope you love it!
Alexandra @ It's Not Complicated Recipes
Pumpkin and coconut is a match made in heaven for sure. Delicious, Dawn! Love the vibrant colour 🙂
Dawn - Girl Heart Food
Totally! Thank you, Alexandra 🙂
Matt - TotalFeasts
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!
Dawn - Girl Heart Food
I agree! Thank you very much, Matt 🙂
Katherine | Love In My Oven
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
Dawn - Girl Heart Food
Woo hoo! Hope you love it!! Happy Sunday to ya! XO
Mary Ann | The Beach House Kitchen
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!
Dawn - Girl Heart Food
I agree! Love pumpkin! Thank you, Mary Ann! It sure is 🙂
Jennifer @ Seasons and Suppers
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 🙂
Dawn - Girl Heart Food
Thank you very much, Jennifer! I hope you love it 🙂
Valentina
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
Dawn - Girl Heart Food
Thank you Valentina! Hope you’re having a great weekend!
Kelsie | the itsy-bitsy kitchen
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!
Dawn - Girl Heart Food
Definitely! Thank you Kelsie! You too 🙂
[email protected]
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
Dawn - Girl Heart Food
Thank you! Same to you, my friend 🙂 XOXO