Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Soup is the perfect fall comfort food. The subtle Thai flavors blend into pumpkin soup for the most delicious combination.

Now that it's fall, I love making savory soups that hit the spot! This Pumpkin Coconut Curry Soup has the perfect balance of spices, and it so delicious! It's also incredibly quick to make and healthy! Even if you aren't the biggest fan of pumpkin, this soup will blow your mind!

Savory fall dishes can be perfect even when the weather isn't too cold. This Apple Gouda Grilled Cheese or Cheesy Pumpkin Pasta are the perfect meal!

The Pumpkin Coconut Curry Soup came together super quick and it was very easy! I definitely recommend making it, even if you aren’t a ‘pumpkin person’ because it was so good and not overly pumpkin-y. This soup would also make a delicious side for Thanksgiving dinner.

Ingredients needed for the Pumpkin Soup:

• 1 yellow onion - chopped finely
• 1 small pumpkin (about 5 cups of chopped pumpkin cubes - cut into 1 inch pieces), or 2 cans pumpkin puree (not pumpkin pie filling)
• 2 roma tomatoes, chopped
• 1 russet potato or sweet potato - peeled and chopped into ½ inch cubes
• curry powder
• salt
• cayenne pepper
• vegetable or chicken stock
• half and half or milk or heavy cream (all will work fine)
• 5 ounce can coconut cream not coconut milk
  • Use real coconut cream in this recipe, NOT coconut milk.
    • If you are having trouble finding it in your grocery store, check the ethnic aisle and then check the cocktail aisle - sometimes they put it near piña colada mix!
    • The cream is sweeter and really super decadent for this. It adds a bit more calories, but overall this is a really healthy dish, so it’s okay. Trust me when I give you these tips!

How to make Pumpkin Coconut Curry Soup:

**scroll down for full ingredients list and printable directions**

• In a large Dutch Oven or soup pot, add onion and sauté for 1 minute. Add pumpkin chunks, tomatoes, potatoes, curry powder, salt, and cayenne pepper. Sauté for about 5 minutes over medium high heat.
• Add veggie/chicken stock and bring to a boil. Reduce heat, cover, and simmer over low heat for at least 20 minutes (preferably longer).
• Add coconut cream and half & half. Use an immersion blender or transfer the soup to a blender, and blend until mixed and creamy.
• Ladle into bowls, and top with roasted pumpkin seeds and a splash of cream if desired.

Can you make Pumpkin Coconut Curry Soup in a Slow Cooker or Crock Pot?

YES! Add all ingredients aside from the coconut cream and milk, cover and cook on low for 8 hours or high for 4-5 hours. Continue with step #2 from the directions, adding cream/coconut cream, then blending.

What to serve alongside the Pumpkin Coconut Curry Soup:

• Crunchy Chicken Salad with Peanut Dressing
• Air Fryer Chicken Legs (drumsticks)
• Asian Spaghetti Squash
• The Best Ever Easy Garlic Bread
• Air Fryer Turkey Breast

If you like fall recipes as much as I do, checkout these delicious ideas!

• Waffle Iron Caramel Apple Pies (10 minute recipe)
• Caramel Apple Poke Cake (easy cake mix recipe)
• One Pot Cheesy Pumpkin Pasta
• Apple Monkey Bread with Caramel Drizzle
• Apple Grilled Cheese