Curried Pumpkin Soup with Coconut

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Curried Pumpkin Soup with Coconut |

Having just made this roasted red pepper curry soup, I wanted to bring this recipe back because it's one of my favorite curry recipes. I love roasted whole pumpkin this time of year and any leftovers of the pumpkin can be used to make The Fauxmartha's maple pumpkin latte syrup (it's become my afternoon treat). While I used the curry paste in the red pepper soup, I also love to have a combination of curry powders around because I find you can play with the flavor a bit more.

This pumpkin soup is amazingly creamy and delicious with being vegan and gluten free.  The pumpkin plays well with the curry and coconut- it's a perfect meal.  I've even thought about leaving it more stew consistency and adding rice to the dish to make it a hearty main.


Curried Pumpkin Soup with Coconut and Pumpkin Seeds

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 3 to 4 servings 1x
  • Category: Soup


  • Pumpkin Soup
  • 1 medium pie pumpkin
  • 1 tablespoon olive oil
  • 1 bunch scallions,diced
  • 2 tablespoons curry powder
  • 2-3 cups vegetable broth
  • 1/4-1/2 cup full-fat coconut milk
  • salt, if needed
  • Pumpkin seeds
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt


  1. Preheat oven to 400˚.
  2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
  3. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
  4. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
  5. Next, add the pumpkin to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
  6. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in 1/4 cup coconut milk, and let simmer until ready to serve.
  7. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.


+ If you don't want to mess with the pumpkin, pre-made pumpkin will work.

+ In the same line, if you don't want to roast the seeds (or don't roast the pumpkin), pre-roasted pumpkin seeds would work or you can use pepitas.

+ Instead of using curry powder, curry paste will work as well but taste the past before using. If it's overly powerful (or spicy), reduce the amount used accordingly.

Pumpkin Soup


I recommend two routes for the curry powder: homemade or buy it from a spice shop (I have a few favorites but I'm digging Oaktown right now).  The curry powder in the grocery store won't do any meal justice!  There are so many different ways you can whip up curry powder (I highly recommend just searching for "homemade curry powder" and find the right one for you).  I made this with a spicier thai red curry powder but I think any type of curry powder would be delicious! Beyond the spice:

Base: If I have roasted sweet potatoes or butternut squash around- I'll toss that in the pumpkin soup as well.

Parsnips: I love adding roasted parsnips to this soup- it adds just a hint of sweetness and an extra boost of vegetables.

Curry Swap: I've made a cross-over version of this ginger butternut squash soup using pumpkin instead.

Curried Pumpkin Soup |

Curried Pumpkin Soup with Coconut and Pumpkin Seeds |

Post originally published on October 8th, 2012. Last updated on October 4th, 2015.

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43 comments on “Curried Pumpkin Soup with Coconut”

  1. I can completely relate to your feelings about photography, even though mine is not nearly as good as yours. Last weekend I spent five hours on my feet doing volunteer photography at a charity event, yet I couldn't resist stopping by a street festival on the way home and doing another two hours' worth of shooting there (just for fun). Then I immediately went home and started processing everything. It's an additive passion, that's for sure!

  2. Pumpkin soup is definite in the plans for this week. Sadly, I'm in company housing in a small town right now, so grocery store curry is my only option, but I'm sure this soup will still be wonderful when I make it. I just love fall foods, especially the ones you've been posting lately.

    Congratulations on the new life direction. I'm sure it will be a very positive experience for you.

  3. Having prepared a meal of carrot coconut ginger soup this evening, your beautiful soup is beckoning me to the next level. I love the swirls of coconut milk. How wonderful when delicious taste and beauty are in the same package!

  4. You must have read my mind, I was just thinking about adding something like this to our menu this week. So gorgeous too!

  5. How much pumpkin puree (as in I had fresh pumpkins and roasted and froze them) would equal one medium pie pumpkin?

  6. This sounds amazing! I can't wait to try it. And I really like that you used a real pumpkin not from the can. Some people have no idea how easy it is to prepare.

  7. Delicious! I've tried it tonight for dinner, we've enjoyed it so much! Thanks from Italy for the nice receipt.

  8. Yummm....just found your blog while searching for a vegetarian pumpkin curry coconut soup. The soup turned out fantastic (and second the recommendation on homemade curry powder! Yowza that is a fantastic blast of flavor!!!) After having made this soup, and recently become vegetarian for health reasons, signed up for your blog! I love the sound of all the recipes under related posts, so can only image the rest will be as delicious! Thank you!

  9. This is just one of those combinations I would never think of, but it looks delicious.

    By the way, your photos are gorgeous! Thanks for sharing.

  10. Love it! My wife loves when it is fall so i can make it.I add a little hot pepper . Great healthy soup!!

  11. Hi Ella,

    This looks fantastic!!!
    And your images are beautiful.
    I have made a pumpkin soup and one more german pumpkin recipe as well:-)
    It's the best time for a hot soup isn't it. 😉

  12. I just made this soup tonight. It is DIVINE! Thank you thank you! Looking forward to tomorrow when I get to eat it again! 🙂

  13. Made this soup tonight and it was awesome. I use a bit less than 1/2 cup (8 in the bunch) of scallions (white and green parts)I , kept the coconut milk at 1/4 cup and added 1 1/4 teaspoons sea salt after pureeing the soup to enhance the flavor, as well as 3 tablespoons of maple syrup to add a touch of sweetness. My kids loved it! This was my first time roasting up sugar pumpkins, and your instructions were easy to follow, so thanks! xoxo, Jacquelyn

  14. I like the idea of this soup, but am a little confused.
    Where do we introduce the pumpkin into the soup? Last I see it's roasted, measured and set aside.
    Maybe some instructions that are helpful for entry-level cooks would be nice.

  15. I was wondering if this soup can be made with a slow cooker? If so, how would you go about it?

    1. Honestly, I'm not sure as I'm not super versed in using a slow cooker. I know there are instructions for making the pumpkin puree in there, so I think start there then make the soup like any cream-based slow cooker recipe might do.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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