Coconut Curry Pumpkin Soup Recipe With 3 Ingredients (2024)

This coconut curry pumpkin soup recipe uses just 3 ingredients and might just be the easiest pumpkin soup you’ll ever make!

Bringing the flavors of fall to life with the warming goodness of pumpkin, this soup is a celebration of this versatile vegetable. And did you know, pumpkin is really good for you? Pumpkin is known to reduce inflammation, boost immunity, burn fat and benefit your heart. So if you didn’t already LOVE pumpkin, those are some pretty compelling reasons to start.

For this recipe, you can use any cooking pumpkin such as butternut, Jarrahdale, or jap pumpkin, also known as kent as well as many others. You’ll need 5 cups of chopped pumpkin for this recipe but you can certainly double it to make more and feed more people or have leftovers.

I used a Jap pumpkin which was a whole, large pumpkin and I needed around 1/4 of the pumpkin to make this soup.

The 2 teaspoons of curry powder are just enough to give a gentle hum of spice and delicious flavor. And this is complemented and mellowed by the addition of creamy coconut milk.

A quick pumpkin soup recipe, this soup will serve 4 as an entree or two as a main.

This soup is:

• Simple to make – with only 3 ingredients!
• Takes less than 30 minutes to make
• Warming
• Good for you
• Delicious

Ingredients for Coconut Curry Pumpkin Soup

5 cups pumpkin chopped

1 can coconut milk (14 ounces)

2 teaspoons curry powder

Optional:

Salt and pepper to taste

1/4 cup of water

How to Make Coconut Curry Pumpkin Soup with 3 Ingredients

1. Start by chopping the pumpkin into about 1-2 inch pieces. The smaller the pieces, the quicker they will cook.
2. Next, put the pumpkin pieces into a small-to-medium size pot on a medium-high heat.
3. Add the can of coconut milk (reserve a few tablespoons for garnishing) and cover with a lid to help steam any exposed pumpkin pieces. You can add the optional 1/4 cup of water to cover more of the pumpkin if more than an inch of the pumpkin is not submerged by the coconut milk.
4. Bring to a gentle boil and then turn down the heat and simmer for 15-20 minutes or until the pumpkin is cooked through. You can check this by inserting a fork into the pumpkin. If the pumpkin is soft then it’s ready. If you can’t push the fork into the pumpkin piece then it needs additional cooking.
5. Once the pumpkin is cooked through, spoon in the 2 teaspoons of curry powder.
6. Remove from the heat and blend the soup until smooth. I used a stick blender or you can use a blender.
7. Serve and garnish with the reserved coconut milk!

For another deliciously simple soup recipe, check out this 7-Ingredient Creamy Tomato Basil Soup.

Some of My Favorite Kitchen Items:

• Stick Blender
• Blender for Smoothies
• Food Processor
• Food Thermometer
• Preserving Saucepan
• Juicer

Further reading:

• Halloween Pumpkins: Carving, Decorating and Eating
• The 7 Growth Stages of a Pumpkin: From Seed to Harvest
• Easy Corn Fritter Recipe With Basil
• Almond Pesto Recipe (With Leafy Green Vegetables)
• Easy Gluten Free Key Lime Pie Recipe with Almond Crust
• How To Eat Chayote (Choko) With Recipe Ideas