Creamy Pumpkin Soup with Coconut & Curry

Prep Time
Cook Time
Ready In

Recipe: #38187

February 16, 2022

"Warming to the soul and tummy"

Original is 6 servings


  • Serving Size: 1 (281.6 g)
  • Calories 271
  • Total Fat - 19.5 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 4 mg
  • Sodium - 607.3 mg
  • Total Carbohydrate - 22.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 13.6 g
  • Protein - 6 g
  • Calcium - 45.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil in a heavy-bottomed soup pot, then add carrots and onions and cook over medium heat until soft.

Step 2

Add garlic, ginger, jalapeño, curry powder, and nutmeg and continue to cook for 4 to 5 more minutes. Add pumpkin, coconut milk, chicken stock, honey, and salt and bring to a simmer.

Step 3

Cook until pumpkin is soft, then use an immersion blender to puree. Taste and adjust seasonings. Serve topped with toasted pumpkin seeds.


No special items needed.

1 Reviews


This is a very comforting, delicious and easy soup! I wanted to make this 'yesterday'! So went to my pantry and found a can of pumpkin (used 2 cups), cayenne for the jalapeno and used Madras curry powder. Made this a day before serving to let the flavours meld. My daughter also made it for her family and they all loved it too! I served it with your Caramelized Onion Grilled Cheese Sandwiches With Miso Butter, which was absolutely wonderful and topped the soup with Ellie's Curried Pumpkin Seeds! DH was dunking the sandwich in the curry. Thank you Nat for another recipe that will see repeats! Made for Billboard Recipe Tag.


review by:
(1 Jun 2022)

You'll Also Love