Coconut Curry Pumpkin Soup

A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste. Vegan, gluten free, easy, and warming on fall evenings.

coconut curry pumpkin soup /

Soup was probably the reason I started cooking… and at first, it was just a Sunday thing. Weekday cooking didn’t stand a chance. After a hectic work day, I wanted nothing but to sit down at a restaurant and have someone bring me food. But on lazy Sunday afternoons, I started to enjoy the peaceful process of chopping and stirring (with a glass of red wine nearby)… and all the warm fuzzy feelings that come with making soup. To me, Sunday soup making became the calm before the storm… a necessary rejuvenating time before a new crazy week would begin.

Pumpkin (or butternut squash) soup can go a whole bunch of directions. I personally love it Thai-spiced. Red curry is one of my favorite things, especially mixed with creamy coconut. This time I experimented with lime leaves. I used them as I would bay leaves, taking them out before I blended the soup together. I found that they added a nice brightness, although I realize they’re not always easy to find. I’ve seen them lately at my specialty markets, but I wouldn’t necessarily go hunting for them… if you have to look too hard, just leave them out. It’ll still be great.

5.0 from 1 reviews

Coconut Curry Pumpkin Soup

Serves: 6-8
  • 2-3 tablespoons coconut oil
  • 1 large onion, coarsely chopped
  • 4 garlic cloves (I add them whole, the blender will do the work later)
  • 3 lime leaves (or a bit of lemongrass, or omit)
  • 2 tablespoons red curry paste
  • 1-2 teaspoons grated ginger
  • 3½ cups roasted pumpkin or butternut squash, skin and seeds removed*
  • 1 can coconut milk, light or full fat, either is fine
  • 4 cups veggie broth
  • Maple syrup, for drizzling
  • Pinch cayenne
  • Sea salt and fresh black pepper
  • Sauteed kale or other greens (optional)
  1. In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to 7 minutes. Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 more minutes.
  2. Add the roasted pumpkin and mix everything together. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Add the maple syrup and a pinch of cayenne pepper. Cover and simmer for 20-25 minutes, stirring occasionally.
  3. Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
  4. Serve with extra coconut milk and a few more pinches of cayenne.
*To cook the pumpkin (you can do this in advance): I find raw pumpkins difficult to cut into, so I start by softening mine in the oven. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Remove it from the oven, and when it’s cool enough to touch slice it into quarters. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. Remove from the oven. Let cool and scoop out the seeds and guts. Scrape the pumpkin flesh from the skin and set aside until you’re ready for it to go into the soup.




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  1. Michelle

    Wowza! I just made this soup for dinner and it is absolutely delicious! Thanks so much for sharing such a great recipe! I’ve been on the hunt for a great curried coconut squash soup and I can say for certain that i’ve now found it! Going to try this again soon with other variations 🙂

  2. Millie from

    Coconut and pumpkin in one recipe?!? Sounds like my idea of heaven – will definitely be making this when the weather gets colder 🙂

  3. Delicious picture and recipe for this time of the year! I love the idea of combining pumpkins and coconut milk. Thanks again for the inspiration 🙂

  4. Mariah

    Nommmmm! I made this tonight with lemongrass. I ran out of red curry paste while I was working with it, so I didn’t measure, just added it in. I also put 1 tbsp of sambal oelek in there, it was too spicy so I added another can of coconut milk trying to compensate. Then, on a whim, I added a spoonful of peanut butter to my own bowl (it was too spicy for my family). The pb makes all the difference in the world! A little added savory/yum to it!

  5. Katy

    Late to the party, I know, but I made this last night with carrots instead of pumpkin (and a few other small adjustments) and it was awesome! I just threw them in chopped up with the coconut milk and cooked until soft (no roasting). Also, just an FYI, not all curry pastes are vegetarian/vegan; mine from Mae Ploy contains shrimp paste. Thanks for the excellent and beautiful site!

  6. Allyn from

    I made this last night with a butternut squash I picked up from the farmers market a few weeks ago and it was so delicious that I nearly licked the bowl.

  7. Bethany from

    Oh wow this looks GREAT. Pinning to try this winter!

  8. I make a similar soup, but really like your variations. Pumpkin soup is a wonderful canvas, so easily adaptable to seasonality, availability and tweaks based on personal tastes.

    • jeanine

      It really is a canvas – I make a lot of pumpkin soups and I like to change it up a little bit every time…

  9. Cat from

    Jeanine, I just wanted to say how much I love your website. It is so elegant, simple and eye-catching! And your photography is exquisite! Beautiful! Oh, and the food looks divine! I think I am going to have to include this wonderful soup in my repertoire!

    • jeanine

      Hi Cat, thank you! You’re so kind 🙂

  10. maia

    This sounds excellent! Sunday soups are wonderful – you can leisurely enjoy them the day of, and later in the week enjoy the leftovers. By then the flavours are often even more full and you can enjoy an extra half hour to an hour of putting up your feet instead of cooking dinner.

    • jeanine

      It is always better the second day!

  11. Kathryn from

    Such lovely flavours in this and such beautiful pictures.

  12. looks just like some soup i made a few weeks ago too! I also love the thai flavors in my soups. we make a huge batch and i have about 4 servings frozen for lazy cooking weeks (or maybe the week after thanksgiving, when I need to keep it light and simple!).

    • jeanine

      I just love to freeze the leftovers… I’ll also probably be soup-ing it up after all of the Thanksgiving indulging!

  13. Erin from

    I made some nearly similar a few weeks back but now I’m going to have to make it again and try adding some lemon grass- sounds delicious!

  14. kari

    making this tonight! i need to keep using all the squash i cannot help but keep purchasing but i am ready for something like this with thai spices! i have this really interesting curry smelling herb growing in the yard, i think it is called a curry plant and i want to throw it into the soup to see what happens. i have yet to use it and it has been growing for years!

    • jeanine

      I’ve never heard of a curry plant… but that sounds sort of fascinating!

  15. I made something similar last night with some red lentils in it as well. I love the idea of it being thinner, like yours, and oh! some lemongrass. Sounds delicious. Can’t wait to try.

    • jeanine

      I think I saw your instagram of that yesterday 🙂

  16. We definitely love Sunday afternoon soup making, too! Since it’s just my husband (Mr. Lemon!) and I, we often freeze extras for weekday nights when we just want something quick. This recipe sounds fantastic! We’ll be adding it to our list!

    • jeanine

      Oh yes, and it freezes perfectly – I love having the leftovers around for easy healthy lunches.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.