Coconut Curry Pumpkin Soup

    1 hour

    This warming vegan pumpkin soup tastes impossibly creamy.

    122 people made this

    Serves: 6 

    • 4 tablespoons coconut oil
    • 1 large onion, chopped
    • 1 clove garlic, minced
    • 750ml vegetable stock
    • 425g diced fresh pumpkin
    • 1 teaspoon curry powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon crushed dried chilli flakes
    • 250ml light coconut milk

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion and garlic; cook until the onion is translucent, about 5 minutes. Mix in the vegetable stock, pumpkin, curry powder, salt, coriander and chilli flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the coconut milk, and cook another 5 minutes.
    2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth (alternatively, use a hand-held stick blender). Return to a pot, and reheat briefly over medium heat before serving.

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    Reviews in English (135)


    Used different ingredients. Butter & olive oil instead of coconut oil  -  03 Nov 2008


    Delicious - my dinner guests loved it.  -  03 Nov 2008


    I used olive oil instead of coconut oil and only used half of the amount recommended here. Tasted lovely  -  04 Oct 2014