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.


  • 1 onion chopped
  • 1 small pumpkin about 5 cups of chopped pumpkin cubes, or 2 can pumpkin puree, cut into 1 inch pieces
  • 2 roma tomatoes chopped
  • 1 russet potato or sweet potato peeled and chopped into 1/2 inch cubes
  • 3 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 cups vegetable or chicken stock
  • 5 ounce can coconut cream not coconut milk - see link below
  • 3/4 cup half and half/milk/heavy cream all will work fine


  1. In a large dutch oven or soup pot, add onion and saute for 1 minute. Add pumpkin, tomatoes, potatoes, curry powder, salt, cayenne pepper. Saute 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).

  2. Add coconut cream and half & half. Using an immersion blender, or transfer the soup to a blender, blend until mixed and creamy.

  3. Serve and top with roasted pumpkin seeds and a splash of cream if desired.

Recipe Notes

** this recipe can also be made in the crock pot. 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 above directions, adding cream/coconut cream, then blending.