Curried Pumpkin Soup with Coconut Milk in white bowls with spoons on black background
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4.91 from 10 votes

Curried Pumpkin Soup with Coconut Milk

This easy Curried Pumpkin Soup with Coconut Milk recipe is gluten-free, dairy-free, vegan, paleo and ready to eat in just 20 minutes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Main, Side
Cuisine: American, Indian
Keyword: Curried Pumpkin Soup, Pumpkin Soup, Pumpkin Soup with Coconut Milk
Servings: 6 servings
Calories: 188kcal
Author: Alia | Everyday Easy Eats



  • 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 - 2 minutes 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.


  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.


Calories: 188kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 326mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11195IU | Vitamin C: 5.3mg | Calcium: 36mg | Iron: 3.3mg