This Coconut Pumpkin Soup recipe is exploding with flavours and can be on the table in LESS THAN 15 MINUTES!!  Made with homemade pumpkin puree (or canned) and can be made in an InstantPot if you want.


  • 4 cups pumpkin puree
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 2 tsp. olive oil
  • 2 in ginger, minced
  • 1-15 oz. can coconut milk
  • 2 cups chicken stock
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 tbsp. brown sugar
  • 2-3 tbsp. red curry paste
  • 1/8 tsp. cayenne pepper
  • 1-2 tsp. salt, to taste
  • Pumpkin seeds (optional)
  • Goat cheese (optional)


  1. Heat the olive oil in a dutch oven over medium high heat. Saute the the onions and garlic until soft and lightly browned.
  2. Add all the remaining ingredients and bring to a simmer for 5 minutes.
  3. Serve garnished with pumpkin seeds and crumbled goat cheese (optional).
Tips & Tricks
  • If you want a creamier soup, place it in the blender and blend it in batches until smooth;
  • Heavy cream can be substituted for coconut milk if desired;
  • Use full fat coconut milk. The light version will result in less creaminess;
  • If your soup is too thin, you can thicken it with a cornstarch slurry. Add 1 tablespoon of corn starch to 1 tablespoon of water and mix well. Slowly add to the soup, while stirring constantly, until the desired consistency is reached. Add additional slurry as necessary.
  • Use canned pumpkin if you are in a rush;
  • Substitute the red curry paste with green or yellow for a slightly different flavor;
  • For a spicier soup, add 1-2 chopped chilies with the onions and garlic;
  • Add a meat of your choice to add some protein;
  • Top with some crumbled crispy bacon. Because bacon makes everything better.
Dietary Restrictions

To make this vegan, replace the chicken stock with vegetable stock, and eliminate the yoghurt.

Swap out full fat coconut milk for a lite version and omit the goat cheese.