Curry-Coconut Pumpkin Soup


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5 from 1 vote

Curry-Coconut Pumpkin Soup

A warm, cozy treat on a cold winter afternoon, my delicious curry-coconut pumpkin soup is so good, they’ll never believe how crazy easy it is to make!
Prep Time1 min
Cook Time10 mins
Total Time11 mins
Course: Soup
Cuisine: American
Servings: 6 servings


  • 1 tsp coconut oil
  • 1 large shallot minced
  • 1 tsp kosher salt
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp curry powder
  • 1/2 tsp dried coriander
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • pinch cayenne pepper
  • 1 15 oz can pumpkin purée
  • 3 cups low sodium chicken stock
  • 1 cup light coconut milk
  • 2 tbs dark brown sugar
  • 1 tsp lime juice
  • 6 tsp chopped cilantro


  • Heat coconut oil in a large soup pot. Add shallot and salt and cook for 5 minutes, stirring frequently, until shallot is softened.
  • Add garlic, ginger, and spices and cook for 1 minute.
  • Add pumpkin stock, coconut milk, and brown sugar and whisk to combine. Simmer for 10 minutes to combine flavors.
  • Stir in lime juice and serve garnished with cilantro.

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