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You are here: Home / Recipes / Appetizers / Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo)

Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo)

October 13, 2016 By Alia 34 Comments

This post may contain affiliate links. Please read my disclosure for more information.

This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry powder. Learn how to make homemade pumpkin soup with this quick and easy recipe that is ready in just 20 minutes!

Curried Coconut Pumpkin Soup in white bowls with spoons on black background

Curried Coconut Pumpkin Soup: The Perfect Fall Soup

This easy-to-make pumpkin soup is ideal for chilly weather and evenings when you want something simple and comforting. It is thick, flavorful, and comes together in mere minutes! It is perfect for meal prepping, so you can easily make a batch ahead of time to have on hand for the coming week.

This Curried Coconut Pumpkin Soup recipe would be great for entertaining and taking along to fall and winter gatherings. It is suitable for many people following special diets, as it is naturally Whole30-compliant, gluten-free, paleo, and vegan. It only uses a touch of curry powder to give it the slightest hint of warm Indian spices, without being overly spicy.

Not only is this pumpkin soup recipe quick and easy, it is also extremely nutritious. Pumpkin is rich in Vitamin A, which is important for keeping your eyesight sharp. Pumpkin is also a good source of fiber, which keeps you feeling full for longer on fewer calories. Coconut milk gives the soup a rich and creamy consistency, without the use of any dairy. 

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Close-up view of Curried Coconut Pumpkin Soup in a white bowl.

How to Make Curried Coconut Pumpkin Soup

This homemade pumpkin soup recipe is so simple to make. Start the cooking process with a base of chopped onions, garlic, ginger, and curry powder. Then add the pumpkin puree, broth, and coconut milk, season with some S&P, and simmer until done.

Use a blender to purée the soup at the end and you have a beautifully smooth, thick, and satisfying curried pumpkin soup. I use an immersion blender to puree the soup, but you could also transfer the soup to a traditional blender and blend it in batches instead.

Important: Be sure to use these two safety precautions when using a traditional blender to blend hot liquids:

  1. Blend the hot liquid in batches and only fill the blender up until it is halfway full. Any more than that can cause a serious accident.
  2. Before you start blending, remove the center insert in the lid of your blender. Then, place your hand over top the lid with a dish towel and keep most of the hole covered. This is done to allow the hot steam to escape and prevent any splashes while the blender is running.

More Vegan Soup and Curry Recipes:

Looking for more plant-based soup and curry recipes? Here are some of my top choices:

  • Indian Coconut Lentil Curry
  • Spiced Butternut Squash Soup
  • Coconut Chickpea Curry
  • Thai Pumpkin Soup
  • Hearty Vegan Vegetable Soup

Close-up overhead view of Curried Coconut Pumpkin Soup in white bowls on black background.

For this Curried Coconut Pumpkin Soup recipe, I recommend:

Here are a some pantry staples that I suggest using to ensure this coconut pumpkin soup recipe turns out perfect. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online marketplace) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).

  • Thrive Market Curry Powder – This is the curry powder I use! The quality is excellent and it gives a rich, fragrant, and well-rounded flavor to soups and curries.
  • Canned Pumpkin Purée – This pumpkin purée is excellent because it is organic, non-GMO, and contains no added sugars or sweeteners. It is made from sustainably-farmed pumpkins that are vine-ripened and then puréed to perfection.
  • Organic Coconut Milk – I love the richness and consistency of this full-fat coconut milk. It adds so much body and richness to curries and soups.
  • Nutiva Coconut Oil –  I always use this unrefined, virgin, and organic coconut oil for optimal flavor and health benefits.

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If you make this Curried Coconut Pumpkin Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Curried Coconut Pumpkin Soup in white bowls with spoons on black background

Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo)

Alia | Everyday Easy Eats
This Curried Coconut Pumpkin Soup recipe is vegan, Whole30, and paleo. Learn how to make healthy homemade pumpkin soup with this quick and easy recipe!
4.95 from 19 votes
Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Main, Side
Cuisine American, Indian
Servings 6 servings
Calories 189 calories

Ingredients
 

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 teaspoon curry powder
  • 1 (15-ounce) can pumpkin purée
  • 2 cups vegetable broth
  • 1 (14­-ounce) can coconut milk
  • Optional garnishes: Extra coconut milk, pumpkin seeds

Instructions
 

  • In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened.
  • Add garlic, ginger, and curry powder and cook for 1 minute until fragrant.
  • Stir in the pumpkin purée, broth, and coconut milk. Increase heat to high and bring to a boil.
  • Reduce heat to low. Cover and simmer for about 10 minutes.
  • Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
  • Season with salt and pepper to taste. Serve hot, garnished with a drizzle of coconut milk and pumpkin seeds, if using.

Notes

  1. The soup is meant to have a rich consistency, but if it is too thick for you, just add more broth or some water to thin it out.
  2. If you are not vegetarian or vegan, the vegetable broth can be substituted with chicken broth.
  3. Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Nutrition Facts
Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo)
Amount per Serving
Calories
189
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
327
mg
14
%
Potassium
 
329
mg
9
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
11201
IU
224
%
Vitamin C
 
5
mg
6
%
Calcium
 
38
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Curried Pumpkin Soup, Pumpkin Soup, Pumpkin Soup with Coconut Milk
Did you try this recipe?Let me know what you thought!

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Curried Pumpkin Coconut Soup - Gluten-free, dairy-free, vegan, paleo and ready in 20 minutes! | EverydayEasyEats.com

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Filed Under: Appetizers, Dinners

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Reader Interactions

Comments

  1. JoAnn says

    October 16, 2016 at 7:12 pm

    5 stars
    I can’t wait to try this.

    Reply
    • Alia says

      October 18, 2016 at 1:22 pm

      Hi JoAnn! I can’t wait for you to try it either! 🙂 Let me know what you think when you do make it!

      Reply
  2. Lindsey says

    February 12, 2017 at 10:33 am

    Did you use full fat coconut milk or lite?

    Reply
    • Alia says

      February 12, 2017 at 2:04 pm

      Hi Lindsey – I always use full-fat coconut milk because I find it adds more body and richness than reduced-fat coconut milk. 🙂

      Reply
  3. Terry says

    October 22, 2017 at 9:02 am

    5 stars
    So glad I made this. Next time it’ll be a double batch. Used as main meal for a busy-day dinner, served with toast. It was just the right amount for two adults. Nice and filling and even my husband (Mr Meat and Potatoes) really loved it. Took me about 30 minutes but it’ll be quicker next time, knowing the recipe. Thanks for this tasty addition to my repertoire!

    Reply
    • Alia says

      October 22, 2017 at 8:57 pm

      Hi Terry! Yay!! I am so glad you and your husband enjoyed the recipe! You’re very welcome! 🙂

      Reply
  4. Judy says

    October 22, 2017 at 12:28 pm

    5 stars
    I made this yesterday morning to use up some canned pumpkin. I was disappointed because it seemed to be lacking some flavor. But when I served it for dinner at night it was delicious! It just needed to sit a bit. My husband complained that there wasn’t more – I saved some for tonight! I did add some cilantro at the end of the cooking process because I love it. Thanks for a great recipe!

    Reply
    • Alia says

      October 22, 2017 at 9:04 pm

      Hi Judy! I’m so glad you and your husband liked the recipe! Sometimes for soups/stews/curries they just need to sit for a bit so that the flavors can mingle and develop, so that makes sense. And I love cilantro too!! 🙂 You’re very welcome!

      Reply
  5. Liz says

    October 24, 2017 at 6:46 pm

    4 stars
    This tasted pretty good, yet I miss it not having a tinge of sweetness to bring out the pumpkin flavor more. Other than the calories, do you have the specs for the amount of protein this would have for entering into a food app? Thanks for all the great recipes you blog about. I’m new to Keto and have managed to lose 2 pounds so far in a week of being on it. I’m feeling healthier already with more energy than I had when I was munching up carbs.

    Reply
    • Alia says

      October 24, 2017 at 11:19 pm

      Hi Liz! Thanks for your feedback. 🙂 Right now the only nutritional info I provide for my recipes is calories per serving, but you can try using the My Fitness Pal nutrition calculator to estimate the other nutritional information, such as protein, fat content, etc. 🙂 Wow good for you! Losing two pounds in a week is not an easy thing to do, so good job!!

      Reply
  6. Sheila says

    October 28, 2017 at 9:53 am

    I would love to make this soup but would like to use roasted pumpkin instead of canned.. How much pumpkin would you recommend to use?

    Reply
    • Alia says

      October 28, 2017 at 1:16 pm

      Hi Sheila! Ooo roasted pumpkin would be delicious in this recipe. I recommend using 2 cups of roasted pumpkin in place of the canned pumpkin puree. That would work just fine! 🙂

      Reply
  7. Maria says

    November 15, 2017 at 4:56 pm

    5 stars
    I made this soup was iffy about flavor coconut curry and pumpkin seemed weird the only I added was dried peppers to give it a little kick! I love this recipe sweet tangy curry punkpin I taste it all it’s perfect I did add half a cup more of pumpkin so it wasn’t wasted but it’s delish!!!!

    Reply
    • Alia says

      November 15, 2017 at 5:59 pm

      Hi Maria! I’m so glad you liked the recipe! ? Dried peppers would definitely give this soup a great spicy kick! Thanks so much for letting me know!

      Reply
  8. Julie says

    November 19, 2017 at 10:19 am

    5 stars
    Yum! I added himalayan salt, cayenne pepper and black pepper. After using immersion blender, I put back on stove and added a small can of mushrooms. Very satisfying!

    Reply
    • Alia says

      November 19, 2017 at 1:52 pm

      Hi Julie! Those additions sound delicious! I’m happy you enjoyed the soup! 🙂 Thanks for letting me know!

      Reply
  9. Jennifer says

    February 11, 2018 at 3:57 pm

    5 stars
    I really loved this recipe. I’m single so for me it’s just the right amount of soup for 3 meals. I drizzle a bit of plain yogurt on it. Next time I’ll add a touch of cinnamon. This soup is comfort food.

    Reply
    • Alia says

      February 11, 2018 at 4:06 pm

      Hi Jennifer! Oh I am so glad you liked the recipe! I love adding yogurt on top of soup as well, it adds a nice bit of creaminess. Thanks so much for letting me know! 🙂

      Reply
  10. Jemmique says

    February 18, 2018 at 11:20 am

    5 stars
    This soup tasted delicious, the touch of ginger was lovely, I made this for my family who are not big soup fans and it was a hit! I will try this again soon!

    Reply
    • Alia says

      February 18, 2018 at 8:24 pm

      Woo hoo! I am so happy you and your family enjoyed the recipe! Thanks so much Jemmique! ♥

      Reply
  11. Odette says

    October 27, 2018 at 3:29 pm

    5 stars
    This is by far the best pumpkin soup I’ve ever tasted! I roasted the flesh of half a big pumpkin that I carved for Halloween, and made double the quantity.. I also added 3/4 tsp of turmeric to the spices… Gosh, what a dream! There were crunchy pieces of ginger in it! Thank you! Yogurt goes really well with it too, as somebody also mentioned.

    Reply
    • Alia says

      October 28, 2018 at 12:43 am

      Hi Odette! Thank you so much, I really appreciate your kind words! Fresh roasted pumpkin would taste sooo good in this soup, and so would turmeric! I’m so glad you enjoyed the recipe!

      Reply
  12. Lynn says

    December 12, 2018 at 5:17 pm

    5 stars
    This is fabulous! It’s a chilly night in South Florida and this really warmed me up. Quick, easy, delish ☺

    Reply
    • Alia says

      December 17, 2018 at 7:27 pm

      Thanks so much, Lynn! I’m so glad you enjoyed the soup! 🙂

      Reply
  13. pcjae says

    February 10, 2019 at 6:27 am

    5 stars
    Thank you for sharing. This soup was super easy and so good. I actually used homemade beef bone broth and added a tablespoon of salt and 28 grams (2 tablespoons) of butter. I try to eat Keto. I split it into 4 – 1 1/2 cup size portions. I just had braces put on and needed some food I didn’t have to chew. Delicious!

    Reply
    • Alia says

      February 10, 2019 at 2:44 pm

      Hi! You’re welcome! I love homemade bone broth and it would taste fantastic in this soup. I’m so glad you enjoyed the recipe!

      Reply
  14. Melody says

    October 17, 2019 at 9:17 am

    5 stars
    This soup looks so yummy! I am thinking of adding a can of chickpeas and some fresh celery and carrots to make it a bit heartier. I think I may need to double the liquid to pull this off. What do you think? Will those additions possibly work?

    Reply
    • Alia says

      October 24, 2019 at 4:36 pm

      Hi Melody, those additions sound delicious and yes, they will definitely work! This is what I recommend doing: Finely dice the fresh celery and carrots and cook them with the onion, for about 4-5 minutes. Then, after you’ve blended the soup, add the canned chickpeas and let them cook in the soup for about 3 minutes (just so that they are heated through). Personally, I don’t think you will need to double the liquid, so just make the changes I mentioned and it should make a nice, hearty soup! 🙂

      Reply
  15. Jake says

    September 29, 2020 at 6:48 pm

    5 stars
    This is the BEST pumpkin soup recipe!

    Reply
    • Alia says

      September 29, 2020 at 7:14 pm

      Thanks so much Jake!

      Reply
  16. Kayla says

    October 14, 2020 at 8:12 pm

    5 stars
    Wow! I’ll be honest – I’ve never really tried to make a pureed soup before, and I really wasn’t sure how this was gonna turn out. But it. Is. So. Good. I made no changes to the recipe and I’m so happy with it! I pureed in the blender and it made me feel like I was on my own cooking show. 🙂 Great recipe!

    Reply
    • Alia says

      October 17, 2020 at 1:59 pm

      Hi Kayla, I’m so happy to hear that you liked the soup! Thanks so much for letting me know. 🙂

      Reply
  17. Sarah says

    March 24, 2022 at 10:34 am

    5 stars
    So, so yummy! I made it with chicken bone broth and I added some mushrooms. This is going into my recipe collection!

    Reply
    • Alia says

      March 27, 2022 at 4:37 pm

      Hi Sarah! Thanks so much, I’m very happy you enjoyed the recipe. Bone broth and mushrooms would definitely taste delicious in this soup. Be sure to let me know if you decide to make any of my other recipes! I have another recipe on the blog called Spicy Thai Pumpkin Soup that I think you will like a lot too! 🙂

      Reply

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