Coconut Curry Pumpkin Soup Recipe - Allrecipes.com
Coconut Curry Pumpkin Soup Recipe
  • READY IN 50 mins

Coconut Curry Pumpkin Soup

Recipe by  

"This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    50 mins

Directions

  1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper 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 pumpkin and 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. Return to a pot, and reheat briefly over medium heat before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2008

This was fantastic - a friend of ours made this soup for my husband and I a few months ago, and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken broth instead of coconut oil and veggie broth), and it ended up being very good. One difference between this soup and the one my friend made is that she added a little turmeric to hers, which I will try the next time I make the soup - it adds a little extra kick. I recommend topping the soup with flax seeds and pine nuts for a satisfying crunch! It's also nice to serve it with some kind of bread for soaking up every last delicious drop. Thanks for this great recipe!

 
Most Helpful Critical Review
Aug 03, 2009

I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk!

 
Nov 01, 2008

This was a really good soup. To spice it up a little bit, I added 1/4 tsp ginger and sprinkled in some cinnamon. Also, a dab of sour cream on top made this soup great.

 
Feb 18, 2009

Yum! I subbed olive oil for the coconut oil, and it was just as delicious. I had lots of people commenting on it and wanting to taste when i brought some to class the next day...and those who did were super impressed!

 
Jul 13, 2009

I made this tonight and my husband loved it! I made it in the crockpot so I wouldn't have to keep an eye on it. Turned out great. Very savory. I'm a fan!

 
Nov 09, 2011

I absolutely loved this soup. The only changes I made was upping by half every spice except for the salt, and adding 1/2 tsp each of cinnamon and ground ginger. The soup was even better reheated the next day, and was a hit among my friends. Thanks for the great recipe.

 
Nov 28, 2008

This recipe was very tasty as is. I did it again reducing the curry powder to 1/2 teaspoon and added 1/2 teaspoon garam masala. Also great!

 
Nov 03, 2008

This soup was delicious! I chose this recipe because I love coconut, pumpkin, and curry, and I couldn't have been more pleased with the combination. My housemates and I made a huge pot of it with fresh pumpkins and it went really quickly. Also, what a great recipe to introduce people to vegan fare!

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

PHARMERGIRL
2 Followers 3 Saved Recipes
 
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