IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Soups / Coconut Curry Pumpkin Soup Recipe by Delish

Coconut Curry Pumpkin Soup Recipe by Delish

November 2, 2016

Pumpkin is totally in right now. I’m seeing it everywhere. Fellow food bloggers have been releasing pumpkin related recipes for a few weeks, so I’m pretty much in heaven. To me, pumpkin is awesome. I love it.

This is the final recipe of the “Laura Batch.” The previous two were great and this one was really good as well. Like usual, I doubled up on it, so we’ve got food for a while. You can’t beat having a huge pot of spicy pumpkin soup sitting in the refrigerator waiting for you to devour.

Coconut Curry Pumpkin Soup Recipe by Delish

The Recipe

Laura found this recipe on the Delish website. They call it Coconut Curry Pumpkin Soup, which is the name I gave it too. I guess if I had to add another descriptive term, it would be spicy. Not spicy hot or anything, just spicy in the sense that spices are used. And I’ll tell you something, as this soup is cooking on the stove top, those spices really make the house smell wonderful. I was working outside yesterday and when I came back inside, I was hit by something wonderful. Autumn cooking was in the air.

Besides pumpkin, this recipe calls for curry, cinnamon, nutmeg and cloves – you know, the typical for this time of year. This combination is outstanding. Beyond that, the coconut milk really brings things home. It adds a unique smoothness I’m not sure you can get with anything else. This soup ended up perfect.

Ingredients

Serves: 4

2 Tablespoons Extra-Virgin Olive Oil
1 Medium Sized Sweet Onion, Chopped
1 Teaspoon Garlic, Minced
2 Teaspoon Ground Ginger
2 Teaspoon Curry Powder
1 1/2 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Cloves
Regular Table Salt
Ground Black Pepper
3 Cups Pumpkin Puree (Fresh or Canned)
1/4 Cup Brown Sugar
4 Cups Vegetable Stock
1 14-oz. Can Coconut Milk
Toasted Pumpkin Seeds

See also  Potato Soup with Egg Noodles Recipe

Step-by-Step Instructions

Since I doubled up on the ingredients, the photos below are going to look like there’s a lot more going on. Please feel free to double the ingredients as well if you’d like lots of leftovers. The way I think of it is like this – if you’re spending the time to cook something, you may as well make a lot of it for later.

Soften Onion & Add Spice

Add the extra-virgin olive oil to a large pot and warm everything over medium heat. When it’s to temperature, add the onion and let cook for about 5 minutes or until it’s softened. When it is, add the garlic, ginger, curry, cinnamon, nutmeg, and cloves. You can also add 1 teaspoon of salt and about 1/2 teaspoon of ground black pepper. Mix well.


Softened Onions with Spices

Add Pumpkin & Brown Sugar

Next, add the pumpkin puree and brown sugar to the same pot. Mix everything together well.

Adding Pumpkin & Brown Sugar to Pot

Add Stock & Simmer

Now you can go ahead and add the vegetable stock. Once you do, stir everything well. Bring the ingredients to a boil over high heat and then reduce it to medium-low. Let simmer for about 15 minutes to thicken the soup.

Pumpkin Soup in Large Pot

Toast Pumpkin Seeds

While the soup is simmering, you can toast the pumpkin seeds. Add a handful of seeds to a small skillet over medium heat. Also add 1 teaspoon of olive oil to the skillet. Constantly stir the seeds until you see them begin to brown. Once they do, turn off the heat.

Toasted Pumpkin Seeds


Add Coconut Milk

Once the soup has thickened a bit, you can add in the coconut milk. There’s no more cooking necessary at this point, but you should still keep the pot over medium heat for a few minutes to heat everything back up again.

See also  Pasta e Fagioli with Garlic, Orange & Fennel Recipe

Coconut Pumpkin Soup

The Final Soup

Once the soup is finished cooking, spoon some out into the bowls. Then, sprinkle the seeds on top and enjoy!

Tasty Pumpkin Curry Soup

Related posts:

  1. Southern Indian Fish Curry Recipe by Gordon Ramsay
  2. Creamy Coconut & Pumpkin Soup Recipe
  3. Thai Coconut Pumpkin Soup Recipe
  4. Coconut & Mixed Vegetable Curry Recipe
  5. Curry Coconut & Garlic Mussels Recipe by MyRecipes

Filed Under: Soups

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

Recent Comments

  • olive ware on Top 50 Food Blogs & Bloggers
  • Neha Singh on Top 50 Food Blogs & Bloggers
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers
  • Home Cook on Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers

Copyright © 2025 · IndustryEats.com Food & Cooking Blog · Privacy Policy