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5 from 6 votes

Coconut Curry Pumpkin Soup

This delicious Coconut Curry Pumpkin Soup is a great easy pumpkin recipe for using up your leftover pumpkins. Plus, is 100% vegan and a delicious winter warming recipe! Also, this recipe uses delicious homemade 2-ingredient coconut milk and pumpkin puree (but don't worry, you can also use store-bough, if you'd prefer!)
Prep Time5 mins
Cook Time30 mins
Additional Time5 mins
Total Time40 mins
Course: Main, Soup
Cuisine: Asian
Freezer friendly: 1 Month
Shelf life: 5 Days
Servings: 4 Portions
Calories: 432kcal
Author: Alphafoodie


  • 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 tsp brown sugar
  • 1/2 tsp salt
  • 2 tBsp coconut oil
  • 1 lemongrass stalk
  • 1 inch knob ginger
  • 1/2 tsp pumpkin spice mix
  • 1 small bunch coriander optional
  • angel hair chilli 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 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.
  • Pour in the coconut milk, veggie stock, and pumpkin purée**. Cook for around 15 minutes, stirring occasionally.
  • 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.



* If you plan on serving the soup in bowls, simply use the pumpkin seeds from when you made the pumpkin puree.
** For this recipe I used homemade pre-prepared pumpkin puree and coconut milk so the above recipe is acting as if these ingredients are ready to use. For the super simple recipes to make the pumpkin puree and coconut milk. Just click the links here in the recipe.
Any leftovers of the soup can be kept in an airtight container, in the fridge for 3-5 days. As soon as it starts smelling slightly sour or 'funky' in any way then it's time to chuck it out.


Serving: 1Bowl | Calories: 432kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 28g | Sodium: 786mg | Potassium: 1691mg | Fiber: 6g | Sugar: 16g | Vitamin A: 48276IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 8mg