Curried Pumpkin Coconut Soup

Mmmmm….pumpkin.  I love pumpkin, and winter squash of all kinds.  I snag one up with delight on the first day I notice that the local ones are in, and continue purchasing one or two big squashes per week until the sad day the season is over.

I’ve been making butternut squash soup for years, but I’ve only recently branched out and made soup from pumpkin as well.  It is truly delicious!  You could make this recipe with any winter squash really, so use whatever you have on hand.  I do have a soft spot in my heart for cooking up and eating real pumpkins though, because it seems that a lot of people just buy them up for carving at Halloween, and then when it comes time to make a pumpkin pie, bread, or muffins, they turned to the canned stuff.  Silly if you ask me!


  • 1 small sugar pie pumpkin (yields 2-3 cups puree)
  • 3 Tbsp earth balance margarine or coconut oil
  • 1/2 large onion, finely diced
  • 2 apples, peeled and chopped (I used Granny Smith)
  • 1 Tbsp curry powder
  • 1/4 – 1 tsp salt (depending on how salty your stock is)
  • 3 cups vegetable stock
  • 1-2 Tbsp brown sugar
  • 1 can coconut milk (full fat)
  • shelled pumpkin seeds for garnish
  • cayenne pepper to serve (if using a mild curry powder)


Preheat your oven to 350 degrees F.  Cut pumpkin in half lengthwise and scoop out seeds and pulp.  (If you want to save the seeds, gently pull them out with a spoon BEFORE scraping out the pulp.  It is much easier to separate them from the pulp when it is still attached to the pumpkin.)  Place pumpkin halves face down on a cookie sheet and bake for 30 – 40 minutes, until soft.  Scoop pumpkin flesh out into a food processor and puree until smooth.  You may or may not have to add water to facilitate blending, sometimes I do, sometimes I don’t, depends on the consistency of the pumpkin.

Melt margarine or coconut oil over medium heat in a large, heavy-based pot.  Add onions and sautee until they are translucent.  Add apples and cook for a few minutes more.  Add curry powder, salt, and pureed pumpkin and mix well.  Add vegetable stock and bring to a boil.  Turn down to medium-low, cover loosely, and let simmer for about 20 minutes.

Puree with an immersion blender, or in batches in an upright blender.  I used the upright blender for this soup because I was looking for a really velvety texture, but either will do.  Add coconut milk and reheat until warm.   Serve garnished with cayenne pepper (this soup is amazing with a spicy kick!) and some shelled roasted pumpkin seeds.  Enjoy!


* When I cooked the pumpkin, I went ahead and cooked 2 and then pureed the whole bunch.  Then I froze the extra in 1 and 2 cup quantities for later use.  A 15 oz can of pumpkin is about 2 cups, so I find having that amount frozen is just perfect for making a pumpkin pie.  1 cup is about right for muffins or a single loaf of pumpkin bread, so I freeze that quantity as well.  As long as you have your oven on, and pumpkins are in season, why not take advantage?

** I went ahead and made roasted pumpkin seeds (in the shell) from the 2 pumpkins that I cooked last night.  I used the recipe from Local Bounty: Seasonal Vegan Recipes by Devra Gartenstein.  They turned out great!  I still do buy shelled pumpkin seeds though, because the texture is more pleasing with the soup, especially for the kids.  Whichever you use, pumpkin seeds are a stellar source of protein, iron, zinc, and magnesium, so eat up!

One comment Add yours
  1. I have a huge pumpkin sitting on my counter and I was just stating at it, wondering what in the world am I going to do with it? Now I know–this looks and sounds delicious! Thanks!

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