Pumpkin Curry Soup with Coconut Milk

Roasted pumpkin, onion, garlic and ginger simmered with curry powder and finished with coconut milk make a silky, golden soup with gentle warmth. It is an autumn staple that freezes well, and it works just as well with butternut squash when pumpkins are not around.

The best pumpkins for cooking are small sugar or pie pumpkins, not the large carving varieties, which are watery and stringy. Roasting the pumpkin first concentrates its sweetness and gives the soup more depth than simmering raw chunks.

Picking and storing pumpkins

Choose a pumpkin that feels heavy for its size, with a firm, dry stem and no soft spots. A dull, matte skin is a sign of maturity. Whole pumpkins keep for a month or more in a cool, dry place, which makes them one of the easiest vegetables to buy ahead in autumn.

Once cut, wrap the pieces and refrigerate them for up to five days, or roast and puree the flesh and freeze it in measured portions for soups, muffins and oatmeal.

Using canned pumpkin

If you are short on time, two 15-ounce cans of plain pumpkin puree work well here. Make sure the label says pure pumpkin rather than pumpkin pie filling, which is sweetened and spiced. Skip the roasting step and add the puree with the broth.

Toasting the seeds

Do not throw away the seeds you scoop out. Rinse off the strings, pat them dry, toss with a little oil and salt, and roast at 325°F (165°C) for 15–20 minutes, stirring once, until crisp. They make a crunchy garnish for this soup and a good snack.

Adjusting the texture and spice

If you prefer a thicker soup, use a little less broth, or simmer it uncovered for a few minutes after blending. For a thinner soup, add broth a splash at a time until it reaches the consistency you like. For more heat, add a pinch of cayenne or a teaspoon of red curry paste with the spices. For a sweeter, gentler soup, add a peeled, chopped apple or carrot with the onion.

Taste the soup after adding the coconut milk and lime juice. Balancing it with salt and acid is what brings all the flavors into focus; if it tastes flat, it usually needs a little more of one or the other.

Pumpkin Curry Soup with Coconut Milk

Roasted pumpkin, onion, garlic and ginger simmered with curry powder and finished with coconut milk make a silky, golden soup with gentle warmth. It is an autumn staple that freezes well, and it works just as well with butternut squash when pumpkins are not around.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 small (about 3 lb) pie pumpkin or butternut squash
• 2 tbsp olive oil divided
• 1 large onion chopped
• 3 cloves garlic chopped
• 1 tbsp fresh ginger grated
• 1 tbsp mild curry powder
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk well shaken
• 1 tsp salt plus more to taste
• 1 tbsp lime juice
• 2 tbsp pumpkin seeds toasted, for garnish
• fresh cilantro for garnish

Method

 

1. Heat the oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds and strings, and cut into large wedges. Brush with 1 tablespoon oil and roast on a baking sheet for 35–45 minutes, until very tender.
2. When cool enough to handle, scoop the flesh away from the skin. You should have about 4 cups.
3. Heat the remaining oil in a large pot over medium heat. Cook the onion with a pinch of salt for 6–8 minutes until soft. Add the garlic, ginger, curry powder and cumin and stir for 1 minute.
4. Add the pumpkin, broth and salt. Bring to a simmer and cook 10 minutes.
5. Blend until smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
6. Stir in most of the coconut milk and warm through without boiling. Add the lime juice, then taste and adjust the salt.
7. Serve with a swirl of the remaining coconut milk, toasted pumpkin seeds and cilantro.

Notes

• Never fill a blender more than halfway with hot soup, and hold the lid down with a towel.
• Curry powders vary in heat; start with less and add more after blending if you like.

Storage

Refrigerate for up to 4 days or freeze for up to 3 months. The soup thickens as it sits; thin with a little broth or water when reheating.

Substitutions

• Use butternut, kabocha or acorn squash instead of pumpkin.
• Use light coconut milk for a thinner soup, or half-and-half if you prefer dairy.
• Add a diced apple or carrot with the onion for extra sweetness.
• Swap curry powder for smoked paprika and thyme for a different flavor.

Common questions

Can I use a carving pumpkin?

You can, but carving pumpkins are watery and less sweet. Pie pumpkins or squash give a better result.

Is it spicy?

With mild curry powder it is warm and fragrant rather than hot.

Can I make it without roasting?

Yes. Peel and cube the pumpkin and simmer it in the broth for 20 minutes until tender, then blend.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.