Pumpkin soup, or autumn squash soup, is a classic, comforting fall dish. For the days that you are running low on time, or just feeling a bit lazy, this coconut curry canned pumpkin soup is the perfect solution. This soup requires no blender, and no fresh produce, either! Ready in under 10 minutes, you have a comforting hug in a bowl.
Serve up this warm and cozy soup with shortcut pizza dough focaccia, or any of these delicious side dishes that go perfectly with fall soups! If you love the addition of coconut milk in your soups, you will want to try my Thai coconut curry chicken soup! For another delicious squash soup recipe, this Buttercup Squash Soup is a must-try!
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👩🏽🍳Why This Recipe Works
No blending required: Using canned coconut for this soup gives you a silky and thick texture, without needing to use a blender or immersion blender. That means less dishes, and less work, just like with this Slow Cooker Potato Soup.
Pantry ingredients: By using canned pumpkin, you do not need to use any refrigerated or fresh produce ingredients in this soup. By having these staple ingredients in your pantry, you can have this comforting soup on days when you are running low on fresh produce. My southwest chicken soup is another great pantry soup, with the exception of fresh chicken!
Ready in 10 minutes: This soup is ready in under 10 minutes, with no chopping or complicated cooking techniques. This is perfect for a quick lunch in a time crunch. If you love quick soup recipes, my creamy tomato feta soup is a no-brainer!
🥘Ingredients
- Unsweetened coconut milk: I recommend using full fat coconut milk to add to the silky texture of this soup. Be mindful not to use a sweetened coconut beverage, as this will change the flavor of the soup and they do not tend to be as thick as canned coconut milk.
- Canned pumpkin puree: Pumpkin puree is not to be confused with pumpkin pie filling. Pumpkin pie filling is pre-sweetened and seasoned, which will not work in a savory soup like this. This soup is a great way to use up leftover canned pumpkin from making no-bake pumpkin cheesecake bars, too!
- Spices & seasoning: To season this soup, you will need medium-spiced curry powder, cayenne pepper, ground cinnamon and nutmeg. These spices will all add a delicious warm, earthy flavor to the soup to make it feel like a hug in a bowl!
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Canned pumpkin: You can opt for fresh butternut squash or pumpkin if you prefer, or have it on hand. You will need to boil the fresh pumpkin in chicken broth until it is soft, and then blend the soup.
- Coconut milk: If you are not a fan of coconut, you can also add a touch of heavy whipping cream to the soup once it is almost done. It will add some creaminess to the soup, as coconut milk does.
- Chicken broth: Substitute with vegetable broth to make this soup completely vegetarian.
🔪Variations
- Sweet potato: Add some sweet potato puree to the soup, or completely swap out the squash with sweet potatoes for a different version of this soup.
- Leeks: If you enjoy the flavor of onions or leeks, saute them with the pumpkin puree and make the soup as written. You will want to blend the soup if you add leeks, to keep the texture nice and smooth.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Heat a medium-sized pot over medium heat. Add a tablespoon of olive oil to the pot, and saute the pumpkin puree with the ground spices. The pumpkin will not change color, but some of the extra liquid will evaporate and the puree will become more paste-like after 2-3 minutes. [photo 1]
Add the chicken broth to the pumpkin puree, and mix to combine. [photo 2]
Mix in the canned coconut milk, and reduce the heat to low. Mix the pumpkin mixture into the coconut milk, until everything is smooth. Season with brown sugar & honey, and add a generous amount of salt to taste. [photo 3]
Serve with a drizzle of coconut milk, and pepita pumpkin seeds. [photo 4]
💭 Expert Tips
Cook the spices through: One of the main spices in this soup is curry powder. Uncooked curry powder can sometimes be pungent, and when uncooked can be harsh on your stomach. Allowing the curry powder time to cook through will ensure that you don't have any digestion issues.
Adjust to your desired consistency: This recipe makes a thicker consistency soup. If you prefer a thinner soup, add more chicken broth to the mixture to thin it out.
🍽 Make Ahead & Storage
- This soup can be made up to 4 days in advance of serving.
- Store in an airtight container in the fridge until you are ready to serve.
- Reheat the soup on the stove, or in the microwave. If the soup has thickened up in the fridge, add some extra broth to loosen it up.
- This soup can be frozen in a freezer-safe container for up to 3 months. Thaw, and reheat.
⭐ Recipe FAQs
Your soup is likely under-salted, and lacking brown sugar. Coconut milk and pumpkin puree are inherently bland, and need a good amount of salt and sugar to bring out their flavors. Once you add the right amount of salt and sugar to the soup, the flavors of coconut and pumpkin will pop!
Yes - you can use a mixture of butternut, acorn, and pumpkin-like squash to make this soup. Most of these squash-types have a similar flavor profile, and will work well together.
📝More Soup Recipes
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Coconut Canned Pumpkin Soup {No Blender!}
Equipment
Ingredients
- 2 cups Pumpkin puree
- 1 tablespoon Curry powder
- 1 teaspoon Cayenne pepper powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 cup Chicken broth
- 1 5.4 oz can Coconut milk
- 2 tablespoon Brown sugar
- ½ tablespoon Honey
- Sea salt to taste
Instructions
- Heat a medium-sized pot over medium heat. Add a tablespoon of olive oil to the pot, and saute the pumpkin puree with the ground spices. Sautee until the puree is paste-like after 2-3 minutes.2 cups Pumpkin puree , 1 tablespoon Curry powder, 1 teaspoon Cayenne pepper powder, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg
- Add the chicken broth to the pumpkin puree, and mix to combine.1 cup Chicken broth
- Mix in the canned coconut milk, and reduce the heat to low. Mix the pumpkin mixture into the coconut milk, until everything is smooth. Season with brown sugar & honey, and add a generous amount of salt to taste.1 5.4 oz can Coconut milk, 2 tablespoon Brown sugar, ½ tablespoon Honey, Sea salt to taste
- Serve with a drizzle of coconut milk, and pepita pumpkin seeds.
✱Recipe Notes
- Cook the spices through: One of the main spices in this soup is curry powder. Uncooked curry powder can sometimes be pungent, and when uncooked can be harsh on your stomach. Allowing the curry powder time to cook through will ensure that you don't have any digestion issues.
- Adjust to your desired consistency: This recipe makes a thicker consistency soup. If you prefer a thinner soup, add more chicken broth to the mixture to thin it out.
Kari says
I have been wanting a pumpkin soup recipe like a restaurant in Curacao serves and this is it! Thank you. Super delicious!
Sunena Anand says
I'm so glad you liked it, Kathy! This is one of my favorites 🙂