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: 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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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:
- 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.
- 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
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 (Vegan, Whole30, Paleo)
- 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
- 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.
- 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.
- If you are not vegetarian or vegan, the vegetable broth can be substituted with chicken broth.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
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I can’t wait to try this.
Hi JoAnn! I can’t wait for you to try it either! 🙂 Let me know what you think when you do make it!
Did you use full fat coconut milk or lite?
Hi Lindsey – I always use full-fat coconut milk because I find it adds more body and richness than reduced-fat coconut milk. 🙂
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!
Hi Terry! Yay!! I am so glad you and your husband enjoyed the recipe! You’re very welcome! 🙂
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!
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!
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.
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!!
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?
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! 🙂
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!!!!
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!
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!
Hi Julie! Those additions sound delicious! I’m happy you enjoyed the soup! 🙂 Thanks for letting me know!
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.
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! 🙂
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!
Woo hoo! I am so happy you and your family enjoyed the recipe! Thanks so much Jemmique! ♥
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.
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!
This is fabulous! It’s a chilly night in South Florida and this really warmed me up. Quick, easy, delish ☺
Thanks so much, Lynn! I’m so glad you enjoyed the soup! 🙂
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!
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!
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?
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! 🙂
This is the BEST pumpkin soup recipe!
Thanks so much Jake!
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!
Hi Kayla, I’m so happy to hear that you liked the soup! Thanks so much for letting me know. 🙂
So, so yummy! I made it with chicken bone broth and I added some mushrooms. This is going into my recipe collection!
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! 🙂