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Pumpkin Coconut Curry Soup Recipe

Pumpkin Coconut Curry Soup Recipe

Shawna Coronado
Do you know how to make a delicious Pumpkin Coconut Curry Soup? Here is a step by step recipe of making this delicious soup. Pumpkin Coconut Curry Soup is dairy-free, grain-free, and flavor-FULL. A delicious way to warm yourself up on a cold day.
Servings 3
Calories 486 kcal

Ingredients
  

  • 3 cups pumpkin puree (fresh or canned)
  • 4 cups chicken or vegetable stock
  • 2 Tbsp extra-virgin olive oil
  • 1 small onion, finely minced
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp Curry Seasoning Mix
  • 1 ½ tsp Pumpkin Pie Seasoning Mix
  • 1 Tbsp maple syrup
  • 14 oz coconut milk
  • Salt and cracked black pepper to taste
  • Chives or watercress and a little chili sauce for garnish

Instructions
 

  • Heat oil in stock pot and cook onion on medium-high, cooking until clear
  • Add garlic, ginger, and both seasoning mixes, stir all together to release aromas
  • Stir in pumpkin and maple syrup, followed by stock
  • Bring to a boil
  • Cover and reduce temperature to low and slow simmer for one hour, then blend with an emulsion blender or put in a blender and blend well
  • Place back in pot, keeping the temperature on low, add coconut milk,
  • Season with salt and cracked black pepper
  • Serve with garnish