Roasted Pumpkin Coconut Curry Soup

There’s something magical about the first chill in the air that makes me crave comforting bowls of soup, especially a rich and flavorful Roasted Pumpkin Coconut Curry Soup. When the leaves start turning golden and the evenings draw in, I find myself drawn to the kitchen, eager to whip up a dish that embodies the essence of fall. This soup is my go-to recipe—it perfectly captures the warmth of the season and the feelings of cozy gatherings with loved ones. The combination of roasted pumpkin and creamy coconut milk, spiced with curry, creates a harmony of flavors that can brighten up even the dreariest of autumn days.

Every year, as soon as I see the first pumpkins at the farm stand, I get excited. There’s just something so satisfying about taking these vibrant, earthy vegetables and transforming them into a velvety soup. The aroma that fills the kitchen while the pumpkins roast is simply irresistible. It reminds me of family gatherings where we gather around the table, sharing stories and enjoying the fruits of our labor. This year, I wanted to share my spin on a classic, combining my love for pumpkin with the richness of coconut and the warmth of spices. I can’t wait for you to try this recipe and make it a part of your seasonal traditions.

Whether you’re hosting a fall gathering or just looking for a comforting weeknight dinner, this Roasted Pumpkin Coconut Curry Soup is sure to please. It’s not only packed with flavor; it’s also incredibly easy to make. So, grab your favorite pot, and let’s get started!

What You’ll Need for Roasted Pumpkin Coconut Curry Soup

Gathering the right ingredients is crucial for creating a dish that truly shines. In this Roasted Pumpkin Coconut Curry Soup, each component plays a vital role in delivering rich flavors and a creamy texture. The combination of roasted pumpkin and coconut milk brings a luscious creaminess, while a medley of spices adds warmth and depth to the soup. Together, these ingredients create a symphony of flavors that will warm your heart.

• 2 small pie pumpkins (yields about 4 cups cooked pumpkin) – The star of the show! Roasting them enhances their natural sweetness and flavor, making the soup wonderfully rich.
• 1 teaspoon olive oil – Used for roasting the pumpkins, it adds a nice golden color and flavor.
• 1 tablespoon canola oil – This oil is perfect for sautéing the onions and shallots, providing a neutral taste that allows other flavors to shine.
• 1 onion (diced) – A base for flavor that adds sweetness and depth to the soup.
• 1 shallot (diced) – Similar to onion but with a milder flavor, it adds complexity to the dish.
• 1 to 2 tablespoons freshly grated ginger – This spice provides warmth and a hint of spice that complements the pumpkin beautifully.
• 5 cloves garlic (minced) – Adds robust flavor and aroma to the soup.
• 1/2 tablespoon turmeric – This adds a beautiful golden color and earthy flavor, along with a host of health benefits!
• 1/4 cup red curry paste – This is where the magic happens! It infuses the soup with a fragrant, spicy depth that elevates it to another level.
• 2 (15 ounce) cans light coconut milk – Adds creaminess and richness. You can use light or regular, depending on your preference.
• 4 cups vegetable broth – This liquid base is essential for a comforting soup that’s bursting with flavor.
• Salt – To taste, it enhances the flavors of all the other ingredients.
• Fresh ground pepper – A touch of pepper can take the soup from good to amazing!

Instructions for Roasted Pumpkin Coconut Curry Soup

Making this Roasted Pumpkin Coconut Curry Soup is a delightful process that fills your kitchen with incredible aromas. Follow these simple steps, and you’ll have a warm bowl of comfort in no time. Get ready to enjoy the delicious flavors and cozy vibes!

1. Preheat your oven to 350°F. This temperature is perfect for roasting the pumpkins, allowing them to become tender and sweet. As it heats up, you can prepare the pumpkins for roasting.
2. Cut the pumpkins in half and scoop out the seeds. You’ll want to ensure that you remove all the seeds to make way for the creamy flesh. The seeds can be reserved for roasting later if you wish!
3. Rub olive oil on both sides of the pumpkin halves, ensuring they are well coated. This will help them roast evenly and develop a beautiful golden color.
4. Lay the pumpkin cut sides down on a baking sheet. Roast them for about 45 minutes, or until they are tender. You’ll know they’re ready when a fork easily pierces the flesh.
5. Once the pumpkins are done, allow them to cool for a bit. Then, remove the skin and lightly mash the flesh so that there are no large chunks left. Set it aside while you prepare the soup base.
6. In a Dutch oven or large soup pot, heat the canola oil over medium-high heat. It’s the perfect time to get your aromatics going!
7. Add the diced onion and shallot to the pot, seasoning with a bit of salt to taste. Cook these for about 5 minutes until they are soft and starting to turn translucent.
8. Now, add the freshly grated ginger and minced garlic. Stir everything together and cook for about a minute until fragrant. The aroma will be delightful!
9. Next, add the red curry paste and mix everything together. Let it cook for another minute to bring out the depths of flavor.
10. Pour in the coconut milk and vegetable broth, stirring to combine. This is where the soup starts to become creamy and luscious!
11. Add in the turmeric and stir well. Then, bring the mixture to a gentle simmer, reducing the heat to medium-low.
12. Now, add the roasted pumpkin to the pot and allow it to simmer for about 15 minutes. This will help meld all the flavors together.
13. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you don’t have one, you can use a regular blender, just be sure to let it cool slightly first!
14. Finally, taste the soup and add more salt and pepper as desired. Serve your soup warm, garnished with extra coconut milk and roasted pumpkin seeds if you like.

Recipe Tips about Roasted Pumpkin Coconut Curry Soup

Every recipe has its little secrets that can enhance your cooking experience. Here are some tips that will help you nail this Roasted Pumpkin Coconut Curry Soup and make it even more delicious.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop, making the soup even tastier on the second day!
• Freezing: You can freeze the soup for up to 3 months. Just make sure to let it cool completely, then transfer it to freezer-safe containers. Thaw in the fridge before reheating.
• Pairing: This soup pairs wonderfully with a fresh salad or crusty bread. Consider adding a simple green salad with lemon dressing for a refreshing contrast.
• Garnishes: Add depth to your soup by garnishing with roasted pumpkin seeds, a swirl of coconut milk, or fresh herbs like cilantro or parsley.
• Spice levels: Adjust the spice levels by adding more or less curry paste depending on how much heat you enjoy. Don’t be afraid to experiment!
• Serving temperature: For the best experience, serve the soup warm, but not boiling. You want to enjoy the flavors without burning your tongue!

What to Pair With Roasted Pumpkin Coconut Curry Soup

When it comes to serving your Roasted Pumpkin Coconut Curry Soup, the options are plentiful. Here’s how you can elevate your meal:

• Crusty Bread: This soup is perfect for dipping with a slice of freshly baked crusty bread, enhancing the experience with every bite.
• Fresh Salad: A light and refreshing salad with mixed greens, avocado, and a zesty lemon dressing makes a great side dish.
• Cheese Platter: Although not traditional, a small cheese platter with a variety of cheeses can complement the flavors beautifully.
• Roasted Vegetables: Add roasted seasonal vegetables alongside your soup for a well-rounded plate that celebrates fall produce.
• Occasions: This soup is great for cozy family dinners, Thanksgiving gatherings, or even as a starter for festive parties.
• Storage Tips: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months, so you can enjoy this delicious soup anytime!
• Seasonal Pairings: Serve this soup during fall and winter months when pumpkins are abundant and in season for the best flavor!

FAQ

Conclusion

This Roasted Pumpkin Coconut Curry Soup is a perfect blend of flavors that captures the essence of fall. Its creamy texture, combined with the warmth of spices, makes it a comforting dish for any occasion. I encourage you to try making it at home—you’ll love how easy it is and how it brings a taste of warmth to your table. Whether you enjoy it as a starter or a main dish, it’s sure to become a favorite in your seasonal rotation. Happy cooking!

Roasted Pumpkin Coconut Curry Soup

The ultimate comfort food for the fall season, this Roasted Pumpkin Coconut Curry Soup is creamy, rich, and filled with warm spices that will satisfy your cravings. Perfect for any occasion, it’s an easy weeknight dinner that you can whip up in no time!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Soups

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 2 small pie pumpkins yields about 4 cups cooked pumpkin
• 1 teaspoon olive oil
• 1 tablespoon canola oil
• 1 medium onion diced
• 1 medium shallot diced
• 1 to 2 tablespoon freshly grated ginger
• 5 cloves garlic minced
• 1/2 tablespoon turmeric
• 1/4 cup red curry paste
• 2 cans light coconut milk can use light or regular. Set a little off to the side if you want to garnish your soup with it
• 4 cups vegetable broth
• salt salt
• fresh ground pepper fresh ground pepper

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Grater
• Blender
• Cutting Board
• Baking Sheet
• Chef's Knife

Method

 

1. Preheat your oven to 350°F. This temperature is perfect for roasting the pumpkins, allowing them to become tender and sweet. As it heats up, you can prepare the pumpkins for roasting.
2. Cut the pumpkins in half and scoop out the seeds. You’ll want to ensure that you remove all the seeds to make way for the creamy flesh. The seeds can be reserved for roasting later if you wish!
3. Rub olive oil on both sides of the pumpkin halves, ensuring they are well coated. This will help them roast evenly and develop a beautiful golden color.
4. Lay the pumpkin cut sides down on a baking sheet. Roast them for about 45 minutes, or until they are tender. You’ll know they’re ready when a fork easily pierces the flesh.
5. Once the pumpkins are done, allow them to cool for a bit. Then, remove the skin and lightly mash the flesh so that there are no large chunks left. Set it aside while you prepare the soup base.
6. In a Dutch oven or large soup pot, heat the canola oil over medium-high heat. It’s the perfect time to get your aromatics going!
7. Add the diced onion and shallot to the pot, seasoning with a bit of salt to taste. Cook these for about 5 minutes until they are soft and starting to turn translucent.
8. Now, add the freshly grated ginger and minced garlic. Stir everything together and cook for about a minute until fragrant. The aroma will be delightful!
9. Next, add the red curry paste and mix everything together. Let it cook for another minute to bring out the depths of flavor.
10. Pour in the coconut milk and vegetable broth, stirring to combine. This is where the soup starts to become creamy and luscious!
11. Add in the turmeric and stir well. Then, bring the mixture to a gentle simmer, reducing the heat to medium-low.
12. Now, add the roasted pumpkin to the pot and allow it to simmer for about 15 minutes. This will help meld all the flavors together.
13. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you don’t have one, you can use a regular blender, just be sure to let it cool slightly first!
14. Finally, taste the soup and add more salt and pepper as desired. Serve your soup warm, garnished with extra coconut milk and roasted pumpkin seeds if you like.

Notes

• Tip 1: If gluten-free or vegan, be sure to use curry paste that fits your needs.
• Tip 2: Light or regular coconut milk will work. I used one can of light and one of regular because I accidentally grabbed regular at the store!
• Tip 3: If you are using a different brand of curry paste, you may need to adjust the curry paste amount to taste, as some brands are spicier.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!