If fall had a signature dish, this soup would be wearing the crown. It’s cozy, it’s creamy, and it comes with just enough curry spice to make you feel like you’re doing something bold with your life. Bonus points: roasting the pumpkin first gives it that deep, caramelized flavor that makes everyone think you worked way harder than you actually did.
Why This Recipe is Awesome
This soup is basically autumn in a bowl, with a tropical vacation twist thanks to the coconut milk. It’s healthy without being sad, filling without being heavy, and fancy enough to serve at a dinner party while still being easy enough to whip up in sweats on a Tuesday. Plus, it’s vegan-friendly by default—so nobody’s left out.
Ingredients You’ll Need
- 1 medium pumpkin (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 tablespoons red curry paste (depending on your spice level)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- Salt and pepper, to taste
- Fresh cilantro or lime wedges, for garnish
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Spread pumpkin cubes on a baking sheet, drizzle with olive oil, and roast for about 25–30 minutes, until golden and caramelized.
- In a large pot, sauté onion in a little oil until soft and fragrant. Add garlic, curry paste, turmeric, and cumin—cook for about a minute until your kitchen smells like heaven.
- Add the roasted pumpkin and broth to the pot. Bring to a simmer and let it bubble for 10 minutes.
- Use an immersion blender (or regular blender in batches) to puree the soup until silky smooth.
- Stir in coconut milk, season with salt and pepper, and taste-test like the boss you are.
- Ladle into bowls, garnish with cilantro or lime, and serve hot.
Common Mistakes to Avoid
- Skipping the roast: Don’t just boil the pumpkin. Roasting adds flavor depth you won’t get otherwise.
- Adding the coconut milk too early: It can split if you boil it too long—stir it in at the end.
- Overdoing the curry paste: Unless you’re aiming to blow your taste buds into orbit, start with less.
Alternatives & Substitutions
- Swap pumpkin with butternut squash or sweet potato if that’s what you’ve got.
- Use green curry paste instead of red for a different spin.
- Want more protein? Add cooked lentils or chickpeas before blending.
- Light coconut milk works fine, but the full-fat version gives that luscious, creamy texture.
FAQ
Can I make it ahead of time?
Yes! It actually tastes better the next day when the flavors have mingled.
Can I freeze it?
Definitely. Store in freezer-safe containers and reheat gently when needed.
What if I don’t have curry paste?
Use curry powder instead—start with a teaspoon and adjust. It won’t be identical, but still delicious.
Is it spicy?
It depends on your curry paste. Start mild, and add more heat if you’re brave.
What can I serve with it?
Naan bread, jasmine rice, or just a crusty baguette to soak up every drop.
Final Thoughts
Roasted pumpkin and coconut curry soup is proof that comfort food doesn’t have to be boring. It’s warm, velvety, and packed with layers of flavor that make you look like a pro in the kitchen. Whether you’re cozying up on a chilly evening or showing off at a dinner party, this soup has your back.