Coconut Curry Pumpkin Soup
This coconut curry pumpkin soup is a velvety, warmly spiced soup made with pumpkin or butternut squash, Thai red curry paste, fresh ginger, and creamy coconut milk. Everything simmers in one pot with a single star anise pod, then gets blended smooth and topped with cilantro and sliced red chili — cozy, easy, and ready in 40 minutes.
Servings: 4 servings
Calories: 258kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced into large chunks
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 2 tablespoons red curry paste Thai, or yellow curry paste
- 1 pound pumpkin or butternut squash peeled and cubed
- 2 cups vegetable broth or chicken broth
- 1 pod star anise
- 1 cup coconut milk full-fat, canned
- salt and pepper to taste
- cilantro, sliced red chili, coconut milk as toppings
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened and lightly caramelized, about 5 minutes.2 tablespoons extra virgin olive oil, 1 large yellow onion
- Stir in the garlic and ginger and cook for 1 minute until fragrant.2 garlic cloves, 1 tablespoon ginger
- Stir in the curry paste and cook for 1 minute, stirring constantly, to release the flavor.2 tablespoons red curry paste
- Add the pumpkin or squash and stir to coat in the curry paste.1 pound pumpkin or butternut squash
- Pour in the broth and add the star anise. Bring to a boil, then reduce the heat, cover, and simmer for 15–20 minutes until the pumpkin is tender.2 cups vegetable broth, 1 pod star anise
- Remove the star anise. Blend the soup until smooth with an immersion blender, or in batches in a countertop blender.
- Stir in the coconut milk and simmer for 2–3 minutes to heat through. Season with salt and pepper as needed.1 cup coconut milk, salt and pepper
- Serve hot, topped with cilantro, a swirl of coconut milk, and sliced red chili. Enjoy!cilantro, sliced red chili, coconut milk
Notes
- Curry paste: Brands vary a lot in salt and heat, so season at the very end. Red curry paste gives more of a kick, while yellow is milder and more turmeric-forward. Make sure your paste is shrimp-free if you need the soup to be vegan.
- Pumpkin: Use a cooking variety such as Hokkaido, kabocha, or sugar pumpkin rather than a carving pumpkin. Butternut squash or sweet potato work with the same method and timing.
- Canned pumpkin: To use purée instead of fresh, add about 2 cups with the broth and simmer for 10 minutes instead of 20.
- Star anise: Don't skip it — one pod is what makes this soup taste special, adding a subtle warmth in the background that rounds out the curry. Remember to remove it before blending.
- Consistency: Thin the blended soup with a splash more broth if needed, or simmer it uncovered for a few extra minutes to thicken.
- Make ahead: The soup tastes even better the next day. Reheat gently over low-medium heat, stirring as it warms.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 21g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 484mg | Potassium: 595mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13487IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 3mg