Simple Curried Pumpkin Soup with Coconut Milk
This simple curried pumpkin soup is so easy you barely even need a recipe. Everything comes from the pantry: pumpkin purée, coconut milk, vegetable broth, and a little curry powder. You won't need a knife or a cutting board, and it reheats well, so it's an easy one to keep in the fridge for lunches during the week. The base is cozy and satisfying on its own, and it's also easy to build on. Stir in a can of chickpeas or lentils, some tofu, shrimp, or leftover chicken if you'd like something more filling. Then finish your bowl with your choice of optional toppings: a swirl of coconut milk, fresh herbs, a splash of lime, or a pinch of crushed red pepper.
As a registered dietitian and intuitive eating counselor, I want us all to feel more permission around eating simple, pantry-friendly meals. We tend not to "count" simple meals, like it's only "real" cooking if it has a certain number of ingredients, steps, or freshly chopped vegetables in it. But easy meals absolutely count. They're how many of us actually feed ourselves in real life, and they can actually be very delicious and satisfying, too.
I love this quick pumpkin soup because you don't have to chop anything, and I pretty much always have the ingredients on hand, especially in the fall. If you're looking for more recipes that are simple and still satisfying, check out my Fried Egg Avocado Toast with Chili Crunch, Quick and Easy Greek Yogurt Bowls, and High-Protein Strawberry Banana Smoothie.
For more pumpkin recipes, try my Pumpkin Lassi Yogurt Drink, Pumpkin Overnight Oats with Coconut Milk, Easy Oven Roasted Pumpkin with Tahini Sauce, and Easy Pumpkin Tofu Curry with Coconut Milk.
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Ingredients
This soup uses just a few ingredients, and all of them keep well in the pantry, so it's easy to have everything on hand for when you don't feel like cooking. (Find the exact amounts in the recipe card below.)
- Curry powder: Curry powder blends vary quite a bit in heat and spice, so taste as you go and feel free to add a little more if yours is on the milder side.
- Canned pumpkin: Look for 100% pure pumpkin purée. Pumpkin pie filling is already sweetened and spiced, so it won't work here.
- Coconut milk: I use full-fat coconut milk because it makes the soup rich, silky, and satisfying. Light coconut milk works too, but the soup will be a bit thinner. Save a spoonful for drizzling on top if you want it to look extra pretty.
- Vegetable broth: I like low-sodium broth so I can control the salt myself.
- Olive oil and salt: Olive oil or any cooking oil works for blooming the curry powder (more on that below). Start with ½ teaspoon of salt and adjust at the end.
For serving: This is where you can really have some fun. A swirl of coconut milk, a handful of cilantro or mint, a splash of lime, or a pinch of crushed red pepper all make this feel like something special. Warm naan is perfect for dipping.
Extra credit
"Blooming" is a quick step where you cook ground spices in a little oil before adding any liquid. Many of the flavor compounds in spices dissolve in fat, and the gentle heat helps release their aromas, so the curry powder tastes warmer, deeper, and more rounded in this finished soup. It only takes about 30 seconds. You'll know it's ready when your kitchen smells fragrant. Keep stirring and watch the heat, since ground spices can burn quickly. If they start to smoke or smell bitter, it's best to start over.
Instructions
This soup comes together in one pot in about 20 minutes, with no chopping and barely any dishes. Start by warming the oil and cooking the curry powder for about 30 seconds, until it smells fragrant. Then stir in the pumpkin, coconut milk, broth, salt, and any add-ins you like. Let it simmer over medium heat for about 10 minutes while you set the table or warm up some naan. Taste, adjust the salt, and ladle it into bowls with your favorite toppings.
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Substitutions and variations
- Add-ins: To make this a heartier meal, stir in a can of chickpeas or lentils (drained and rinsed), cubed or torn tofu, frozen shrimp, or shredded cooked chicken. Serve over cooked rice if you want something more like a stew.
- Coconut milk: Substitute cream, whole milk, or unsweetened soy milk.
- Vegetable broth: Use chicken broth or any broth or stock you like. If the broth is not low-sodium, omit the added salt, or taste and add salt as needed.
- Fresh pumpkin, squash, or sweet potato: Swap the canned pumpkin for about 1¾ cups of homemade puréed pumpkin, butternut squash, or sweet potato. Cook until very soft, then blend or mash until smooth before adding to the soup pot.
- Curry: Try this pumpkin curry recipe for another dinner idea with similar ingredients and flavor profile.
Making ahead
This soup is a great one to make ahead, since the flavor deepens after a day in the fridge. Make a full batch on the weekend, and you'll have easy lunches or a quick dinner side that's ready to reheat whenever you need it.
Storage
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Keep garnishes separate and add them fresh when you serve.
Freezing: Freeze the cooled soup in airtight containers or freezer bags for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the fridge, then reheat on the stove or in the microwave. The coconut milk can separate a bit after freezing, so give it a good whisk (or a quick blend with an immersion blender) to make it smooth and creamy again. If you're adding shrimp, freeze the soup plain and stir in the shrimp when you reheat, since cooked shrimp can turn rubbery after freezing.
Reheating
Warm the soup in a pot over medium-low heat, stirring occasionally, or microwave individual portions in 1-minute increments, stirring between each. It thickens as it sits, so stir in a splash of broth or water to bring it back to your preferred consistency if needed. Taste and add a pinch of salt or a squeeze of lime if it needs brightening.
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FAQ
The best one is the one you'll actually make on a busy weeknight. This version uses canned pumpkin, coconut milk, vegetable broth, and curry powder, so it comes together in about 20 minutes with ingredients you can keep in the pantry.
The most common mistakes are using pumpkin pie filling (look for 100% pure pumpkin), skipping the step of blooming the spices in oil, and under-salting. Boiling coconut milk too hard can make it separate, so keep the soup at a gentle simmer. A splash of lime juice at the end keeps it from tasting flat.
Acid is the ingredient most people leave out. A splash of lime juice right before serving brightens the earthy pumpkin and cuts through the creamy coconut milk, so every spoonful tastes more vibrant. In this recipe, the curry powder does a lot of heavy lifting too, bringing warmth and depth with just one ingredient.
📖 Recipe
Simple Curried Pumpkin Soup with Coconut Milk
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Equipment
- Medium pot
Ingredients
- 1 tablespoon olive oil or oil of choice
- 2 teaspoons ground curry powder
- 1 (15-ounce) can 100% pure pumpkin purée
- 1 (13.66-ounce) can unsweetened coconut milk (reserve a tablespoon for garnish if desired)
- 1 cup low-sodium vegetable broth
- ½ teaspoon salt or to taste
Optional for serving:
- Coconut milk for drizzling
- Torn fresh cilantro or mint
- Lime juice
- Crushed red pepper flakes
Instructions
- Heat oil in pot over medium-low heat. Stir in curry powder and cook for 30 seconds, or until aromatic.
- Pour in pumpkin, coconut milk, and broth. Stir until fully mixed.
- Stir in salt and any add-ins, if using (see note 1). Taste and add more salt if desired.
- Simmer uncovered for 10 minutes, or until the flavors are melded. Adjust the heat as needed so only small, gentle bubbles rise; do not let the liquid reach a full boil, as high heat will cause the coconut milk to separate.
- Serve with reserved coconut milk, cilantro, mint, lime, or crushed red pepper flakes if desired.
Notes
- Add-ins: To make this a heartier meal, stir in a can of chickpeas or lentils (drained and rinsed), cubed or torn tofu, frozen shrimp, or shredded cooked chicken. Add them with the salt in step 3 and simmer until warmed through. Frozen shrimp will cook right in the soup in about 5 minutes, until pink and opaque.
- Storage: Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Keep garnishes separate and add them fresh when you serve.
- Make ahead: This soup is a great one to make ahead, since the flavor deepens after a day in the fridge. Make a full batch on the weekend, and you'll have easy lunches or a quick dinner side ready to go.
- Reheating: Warm the soup in a pot over medium-low heat, stirring occasionally, or microwave individual portions in 1-minute increments, stirring between each. It thickens as it sits, so stir in a splash of broth or water to bring it back to your preferred consistency if needed. Taste and add a pinch of salt or a squeeze of lime if it needs brightening.
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Freezing: Freeze cooled soup in airtight containers or freezer bags for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the fridge, then reheat on the stove. The coconut milk can separate a bit after freezing, so give it a good whisk (or a quick blend with an immersion blender) to make it smooth and creamy again. If you're adding shrimp, freeze the soup plain and stir in the shrimp when you reheat, since cooked shrimp can turn rubbery after freezing.
