This delicious coconut curry pumpkin soup uses just 15 ingredients and is an easy pumpkin recipe to use leftover pumpkins. Plus, it is 100% vegan and a delicious winter warming recipe!
It’s official. Halloween is over and now it’s time to find all the easy pumpkin recipes you can, to use up your leftover pumpkin so they’re not going to waste. Introducing this simple pumpkin coconut curry pumpkin soup! Using just 15 ingredients, this fall curry is 100% vegan and a delicious winter warming recipe. Plus it uses delicious homemade coconut milk and pumpkin puree.
Now that the weather is officially starting to feel like Winter on a daily basis, it’s the perfect time to whip up this delicious winter warming recipe. Using warming ingredients including chilies and ginger, this is the perfect recipe to make on a chilly evening, to keep you warm from the inside out.
The base of this soup is made from homemade pumpkin puree. I always love to keep some on hand during pumpkin season, for all kinds of ingredients. In fact, if you haven’t already seen it then I have a blog post showing you one method of how to make and store homemade pumpkin puree. I also recently posted this recipe for Pumpkin Spice Hummus, with a slightly different method of preparing pumpkin puree.
I also use homemade coconut milk for the recipe. Now, before you start panicking, homemade coconut milk is not only ridiculously simple to make, it also uses only two ingredients and takes less than 10 minutes to make. Plus, it can be kept for around 3-5 days for other recipes too.
Alternatively, you can feel free to go down the store-bought road, for an even simpler pumpkin soup recipe. But, I promise you, if you try the homemade coconut milk recipe – you won’t want to buy it in a shop ever again.
Using Pumpkin Seeds
Within this recipe, I also tried to reduce waste as much as possible and even came up with a nifty way to utilize the pumpkin seeds as a delicious soup topper. I love the added crunch and they work perfectly as healthy “croutons”.
Plus, pumpkin seeds are ridiculously healthy. Along with being rich in Magnesium, Iron & Zinc (as well as many others), they are also full of antioxidants. They are also a great source of fiber and can apparently lower blood sugar levels as well as lower blood pressure, whilst also increasing good cholesterol levels. Just to name a few benefits!
I’ve also written this recipe with an option to serve this soup up as a table centerpiece within a baked pumpkin itself. This is completely optional, but a great way to use up leftover pumpkins AND impress friends and family. You can also serve this coconut curry soup up in individual mini pumpkins, as I did for this Turmeric & Ginger spiced Pumpkin Soup recipe I posted last year.
How to Make the Coconut Curry Pumpkin Soup
As I mentioned above, within this recipe I’ve written up the option to serve the soup within a large, baked pumpkin as a table centerpiece (or within individual mini pumpkins). Alternatively, if you only have one pumpkin to spare then simply use this to create the pumpkin puree and for the seeds.
I’ve written the recipe as if the coconut milk and pumpkin puree are already made and ready to be used- So, if you plan on using homemade- it’s best to prepare this beforehand. This way, you can use the pumpkin seeds from the same pumpkin you use to make the pumpkin puree.
If you’re using a large pumpkin to serve:
The first step is to prepare the large pumpkin. To do this, begin by cutting off the top of the pumpkin and scooping out all the flesh and seeds.
Clean and dry the seeds. Spread them on an oven tray sprinkled with salt and pumpkin spice mix (or your favorite spices).
Brush the pumpkin flesh with some coconut oil and bake in the oven, alongside the seeds, at 325ºF/170ºC (fan assisted).
The seeds will be ready in about 20 minutes, whereas the pumpkin needs 30-35 minutes until the flesh is soft.
To make the soup:
Meanwhile, while the pumpkin and seeds are baking, you can begin making the soup.
Start by heating the coconut oil in a large pan, over medium heat. Chop or grate the garlic and ginger into the pan and stir.
Finely chop the chili peppers and lemongrass and add to the pot. Stir again and then add the brown sugar and salt. Stir-fry this for 1-2 minutes to allow the sugar to melt and begin caramelizing the ingredients.
Pour in your coconut milk, the pre-prepared pumpkin purée, and the veggie stock.
Cook for around 15 minutes, stirring occasionally.
If you want a more intense lemongrass flavor then you can blend the soup. Use a handheld blender directly in the pan, to do this.
However, this isn’t necessary otherwise as the soup will already be fairly smooth. However, when blending you’ll have a uniform, creamy, silky-smooth soup texture.
If serving immediately, keep the soup over low heat in the pan, until the pumpkin in the oven is fully-baked.
Finally, once the pumpkin is baked, leave it to cool for a few minutes before transferring the soup mixture into it. You can then top it with some lime, coriander, angel hair chili, chili pepper slices, and freshly-baked pumpkin seeds.
Other Pumpkin Recipes
- Gluten-Free Vegan Pumpkin Pie (No-Bake | Eggless | Paleo)
- One-Pot Turmeric Ginger Pumpkin Soup
- Easy Pumpkin Preserves (Candied Pumpkin + Pumpkin Jam)
- Pumpkin Hummus 2-Ways (Savory or Pumpkin Pie Hummus)
- Pumpkin Bean Burger With Spicy Mayo Sauce
- How To Make Pumpkin Puree
- Mini Pumpkin Cakes with Coconut Cream Frosting
- Pumpkin Quinoa and Kale Salad
- Simple Homemade Pumpkin Seed Butter
- Hot and Iced Pumpkin Spice Latte (+ Frappuccino)
- Easy Homemade Pumpkin Pie Spice (Substitutions and Uses)
If you try this Coconut Curry Pumpkin Soup, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!
Coconut Curry Pumpkin Soup
- 1 pumpkin
- 2 cups pumpkin puree (homemade)
- 2 cups vegetable stock
- 2 cups coconut milk (homemade)
- 2 limes
- 2 red chilli peppers
- 1 garlic clove
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoon coconut oil
- 1 lemongrass stalk
- 1 inch knob ginger
- 1/2 teaspoon pumpkin pie spice
- 1 small bunch coriander optional
- angel hair chilli optional
- Hand-held blender optional
- If wanting to serve the soup within a large pumpkin, the first step is to prepare the pumpkin. Cut the top off the pumpkin and scoop out the loose flesh and seeds.
- Clean and dry the seeds. Spread the seeds on an oven tray, sprinkle with salt and with pumpkin spice mix (or your favourite spices).
- Brush the pumpkin flesh with some coconut oil and bake in the oven, alongside the seeds, at 325ºF/170ºC (fan assisted). The seeds will be ready in about 20 minutes, whereas the pumpkin needs 30-35 minutes until the flesh is soft. *
- While the pumpkin and seeds are baking, prepare the soup.Start by heating the coconut oil in a large pan, over medium heat. Chop or grate the garlic and ginger into the pan and stir.
- Finely chop the chilli peppers and lemongrass. Add them to the mix. Stir.
- Add the brown sugar and salt and stir again. Stir-fry for 1-2 minutes to allow the sugar to melt and caramelise the other ingredients.
- If you want a more intense lemongrass flavour then you can blend the soup. Use a handheld blender directly in the pan, to do this. However, this isn’t necessary otherwise as the soup will already be fairly smooth. However, when blending you’ll have a uniform, creamy, silky-smooth soup texture.
- If serving immediately (and in the large pumpkin), keep the soup over low heat in the pan, until the pumpkin in the oven is fully-baked.
- Once the pumpkin is baked, leave it to cool for a few minutes before transferring the soup mixture into it. You can then top it with some lime, coriander, angel hair chilli, chilli pepper slices and the freshly-baked pumpkin seeds.