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 mixture.
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, 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:
- Heat olive oil in a pot.
- Add onion and cook until softened.
- Add minced garlic and chili pepper and cook for a minute.
- Stir in carrots and cook for about five minutes.
- Then, pour in a portion of the veggie broth and simmer to fully soften the carrots.
- Next, pour in the star ingredients: pumpkin, along with maple syrup, salt, pepper and remaining veggie broth. Bring to a light simmer and cook 8 to 10 minutes. It’ll start to look vibrant and super orange.
- Then, pour in coconut milk and cook another 10 minutes.
- Blend with an immersion blender so it’s 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
- Chili pepper
- 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.
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!
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.
More Easy Fall Recipes
Hope you love this canned pumpkin soup as much as we do!
If you make this curried pumpkin soup with canned pumpkin, be sure to leave a comment below. Love to know how you enjoyed!
Pumpkin Soup with Coconut Milk (creamy and delicous)
- 1.5 tablespoons olive oil
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 1 to 2 Thai chili peppers , minced (optional) (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 curry paste (or curry powder)
- ½ 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)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 13.5 ounces full-fat, unsweetened canned coconut milk (about a 400 millilitre can)
- 2 to 3 handfuls baby spinach (optional, about 2 to 3 cups (loosely packed))
- 1 tablespoon lime juice (from about ½ of a lime)
- Freshly chopped cilantro (garnish, optional)
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook, stirring often, until softened, about 3 to 5 minutes.
- Add garlic and chili peppers (if using) and cook one minute.
- Add carrots and cook, stirring occasionally, for about 5 minutes. Add ¼ 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 ¼ cups of broth. 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 and cook for 10 minutes. Turn off heat.
- Blend with an immersion blender until smooth.
- Stir in spinach (if using) until just wilted; it will wilt from the heat of the soup. Stir in lime juice. Serve and garnish, if desired, with cilantro. Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.