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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup in a white bowl

Staring in my cabinet at two cans of pumpkin puree that were left over from my holiday baking [1], I asked myself, “what can I do with this besides wait until next holiday season to bake with it, or cheat on my New Year’s resolution to cut back on sweets with an attempt at pumpkin cheesecake?” The answer: a warming and slightly spicy pumpkin soup.

Leaning on my love of coconut, cilantro and fragrant curry powder, I looked to those ingredients to add full-bodied flavor to this vegetarian and vegan friendly soup. A sauté of diced onions and garlic in coconut oil provide the foundation for the soup followed by the pumpkin puree, which is then made rich and smooth with coconut milk and vegetable broth. When creating this recipe I used full fat coconut milk that includes the thick cream, but light coconut milk will work perfectly fine as well.

Image 1: Ingredients for cocount curry pumpkin soup - canned coconut milk, canned pumpkin puree, teaspoon of curry powder, cilantro all on a cutting board; Image 2: Diced onions sauteeing in oil in a stainless steel pot with pumpkin puree on top in the pot

I shared this pot of soup for lunch with my fellow classmates in my yoga teacher training program and it was a big hit! Not to mention, just what we needed on a cold January afternoon. I hope you enjoy it too!

Note: There’s a debate among health and nutrition circles as to whether or not coconut oil should be a part of a healthy diet. I tend to lean toward arguments for coconut oil’s health benefits, but here are some helpful links – one of which discusses the arguments against coconut oil – so that you can inform yourself.

Coconut Curry Pumpkin Soup
Serves 8

3 teaspoons coconut oil or extra-virgin olive oil
1 small yellow onion, diced
5 garlic cloves, minced
1 teaspoon curry powder (mild or hot)
2 15-oz. cans pumpkin puree
1 14-oz. can coconut milk
1 quart (4 cups) vegetable broth
4 cups water
2 tablespoons chopped fresh cilantro
Squeeze of  juice from 1/2 lime
3 teaspoons salt plus more to taste
Fresh cracked black pepper to taste

In a large pot, heat coconut oil over medium heat, then add onions, garlic and curry powder and sauté stirring occasionally until onions are soft (about 8 minutes or so). Next, add pumpkin puree, then stir in coconut milk, vegetable broth and water followed by salt and pepper. Bring soup to a boil, then reduce heat to a simmer and add cilantro. Allow soup to simmer for about 25 minutes. Add lime juice and taste for additional seasoning. Serve and enjoy!

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