Pumpkin soup with coconut milk and curry, a very easy recipe to make, creamy and fragrant, perfect for warming us up on cold evenings. The preparation is very simple, just cut the pumpkin into cubes, cook it with the other ingredients until tender, then blend everything. In a few minutes, you’ll serve a comforting, light, and tasty dish that you can garnish as you like with pumpkin seeds, croutons, or just a pinch of pepper.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 140.84 (Kcal)
- Carbohydrates 21.43 (g) of which sugars 10.57 (g)
- Proteins 3.14 (g)
- Fat 6.23 (g) of which saturated 3.63 (g)of which unsaturated 2.40 (g)
- Fibers 2.03 (g)
- Sodium 368.90 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 16 oz pumpkin (net of waste)
- 1 1/4 cups coconut milk
- Half onion
- 2 teaspoons red Thai curry (or another type)
- 1 pinch ginger
- as needed vegetable broth
- vegetable oil
- salt
- pepper
- pumpkin seeds (to taste)
Tools
- Pot
- Immersion Blender
- Cutting Board
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Preparation
After removing the skin and seeds, cut the pumpkin into cubes.
Clean the onion and chop it. Put it in a pot with curry, a drizzle of oil, and a pinch of ginger.
Sauté for a few moments, then add the pumpkin cubes. Season with salt and pepper and let it flavor for a couple of minutes.
Add the coconut milk (reserving one or two tablespoons) and the hot vegetable broth.
Let it cook for 15-20 minutes, until the pumpkin is tender.
Blend everything with an immersion blender to obtain a smooth and homogeneous cream.
Boil for a few more minutes until you reach the desired thickness.
Divide the soup into two bowls, adding the remaining coconut milk and some pumpkin seeds to taste.
The pumpkin soup with coconut milk is ready to be enjoyed… enjoy your meal!
Tips and Notes
You can use either regular or light coconut milk. If it has separated into liquid and creamy parts (depending on storage temperature), just stir it with a spoon before adding it to the soup.
You can use either red or another type of curry, in paste or powder form. Adjust the amount according to your desired level of spiciness and taste.
You can add toasted bread croutons on top.
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