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+ servings
curry pumpkin soup in white bowl.

Curry Pumpkin Soup

Velvety, luscious, pumpkin soup with a touch of spice from red curry and a touch of sweetness from coconut milk.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine Asian
Servings 4 Servings



  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium onion diced small
  • 2 tablespoons red curry paste
  • 3 cups vegetable broth
  • 1 28 ounce can pureed pumpkin
  • 1 teaspoon soy sauce
  • 1 13.5 ounce can coconut milk
  • salt & pepper
  • chopped fresh cilantro optional


  • In a soup pot add butter and olive oil. Cook over medium heat until butter has melted. Add in onions. Cook 3 - 5 minutes or until onions are softened. Stir in curry paste, cook 1 minute. Pour in vegetable broth. Stir in pumpkin and soy sauce. Reduce heat to low and simmer for 15 minutes.
  • Slowly pour in coconut milk. Allow to cook for another 15 - 20 minutes. Season to taste with salt and pepper. Ladle into warm soup bowls. Top with cilantro if desired. Serve.


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Keywords: coconut milk, comfort food, curry soup, fall, Food, pumpkin, pumpkin soup, Recipe, soup