Description

This creamy and aromatic Coconut Curry Pumpkin Soup combines the sweet earthiness of roasted pumpkin with the rich flavors of red curry paste, coconut milk, and fragrant lime leaves. Perfect as a comforting fall dish, it’s both nourishing and flavorful, finished with a hint of cayenne and a touch of maple syrup for balanced heat and sweetness.

Ingredients

Scale

Base Ingredients

2-3 tablespoons coconut oil
1 large onion, coarsely chopped
4 garlic cloves (whole)
3 lime leaves (or substitute with lemongrass or omit)
2 tablespoons red curry paste
1-2 teaspoons grated ginger

Pumpkin and Liquids

3½ cups roasted pumpkin or butternut squash, skin and seeds removed
1 can coconut milk (light or full fat)
4 cups vegetable broth

Seasonings and Garnishes

Maple syrup, for drizzling
Pinch of cayenne pepper
Sea salt and fresh black pepper, to taste
Sauteed kale or other greens (optional)

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Instructions

Sauté Aromatics: In a large pot over medium heat, warm the coconut oil. Add the chopped onion and season with salt and pepper. Cook until the onion is soft and translucent, about 5 to 7 minutes. Add the whole garlic cloves, lime leaves, red curry paste, and grated ginger. Stir and cook for another 2-3 minutes until fragrant.
Add Pumpkin and Simmer: Stir in the roasted pumpkin, breaking up any large pieces with a wooden spoon or spatula. Cook for a few minutes, then add the coconut milk and vegetable broth before the mixture starts to stick to the pot’s bottom. Add the maple syrup and a pinch of cayenne pepper. Cover the pot and let the soup simmer gently for 20-25 minutes, stirring occasionally.
Blend the Soup: Remove and discard the lime leaves. Transfer the soup in batches to a high-speed blender and puree until smooth and creamy. Return to the pot and taste; adjust seasoning with salt, pepper, or more cayenne if desired.
Serve: Ladle the soup into bowls, drizzle with extra coconut milk and sprinkle additional cayenne pepper if preferred. Optionally, top with sautéed kale or greens to add texture and nutrients.

Notes

To roast the pumpkin: Preheat the oven to 400°F (200°C). Place a whole pumpkin in the oven for 15-20 minutes to soften slightly. When cool enough to handle, cut into quarters, drizzle with olive oil, season with salt and pepper, and roast for another 35-50 minutes until the flesh is very soft. Let cool, then scoop out seeds and peel. Scrape flesh away from skin and use for the soup.
You can use either light or full-fat coconut milk based on preference.
The lime leaves can be substituted with lemongrass or omitted if unavailable, but they add a nice citrusy aroma.
Adjust cayenne pepper according to your heat preference.
Roasted pumpkin can be prepared a day ahead for convenience.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 5g
Sodium: 420mg
Fat: 15g
Saturated Fat: 12g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg