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Curried Pumpkin Coconut Soup

  • Serves: 6
  • Prep Time: 1 hr
  • Cook Time: 20 min
  • Calories: 432
Curried Pumpkin Coconut Soup

A golden purée of seasonal squash seasoned with a variety of warm spices is what makes this soup the perfect dinner on cool autumn evenings.

Holly and I just returned home from a whirlwind trip to New York and what turned out to be the food tasting tour of a lifetime. I can't wait to share more on that with you later, but first let me just say that after a long, squished flight, staying up until the wee hours of the morning night after night, and logging more miles by foot than I can count, I'm just so happy to be home. Yes, home; among all my unfinished projects, with my slippers on, in my sweats that are littered with holes from overuse, and most importantly, surrounded by my kids tapping me on the shoulder and asking me the same question over and over.

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Home really is where my heart is, and arriving home to beautiful fall weather, the promise of darker nights (aka earlier bedtimes!), and the justification to wear oversized knit sweaters (hiding the physical damage I did in NY) doesn't hurt one bit. I love using the weather as an excuse to justify my current cravings, and now that it's officially autumn, and I've had my fill of extravagant east coast food, I've got homemade soup on the brain. And not just any soup...pumpkin soup. Nothing says home to me like the perfect bowl of pumpkin soup, and it was all I could think about on the long plane ride back to PDX.

This particular recipe has a very special place in my heart. When I was 19 I traveled to New Zealand to work as a nanny for a family who relocated there. I'm not entirely sure what I expected, but after a couple of days I began to realize the very real challenge that came with managing children who were so far from the home they'd always known; drastic time changes, foreign food, sleeping in new beds, all things I would one day come to brave with my own kids, but at the moment, the 19 year old me, was far from channeling those motherly instincts. Rather, I was having a hard time with the adjustment myself, and I craved, perhaps for the first time, not adventure, but the routines of normal life and the comforts of home.

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After a week of working with this truly lovely family, I went on to stay with some friends that I had met on a visit the year prior. I’ll never forget walking into their home, putting my things in a beautifully prepared room, and sitting down at their dining room table for the first time. In front of me was a bowl of steaming, golden purée, the smells of which wafted up in the sweetest gusts, revealing the beautifully layered flavors and spices. A few slurps in and a couple dips of crusty bread later, my mind, body and soul felt right back at home. If home is where the heart is, my heart is wherever there is a lovingly made bowl of soup. Home, heart, soup. They're inseparable to me now.

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Even back then, my 19 year old self knew that I'd want that pumpkin soup recipe so that I might be able to offer a bit of comfort to a homesick visitor, some cheer to friend in need, or simply to my own kids after a long day of school.

So yeah, I'm happy to be home, and I'm thanking God that fresh pumpkins have arrived at my local Fred Meyer Store so that I can tend to this nostalgic craving for the perfect taste of home. Sure, there’s attitudes to deal with from mom being away for five days, and I'll quickly tire of the same old routine of laundry and dishes, dishes and laundry, but today I'm focused on the simplicity of a great bowl of soup made in my own kitchen. Nothing fancy, just everything good.

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This post was sponsored by Fred Meyer. All opinions are our own. Thank you for supporting the brands that we love.

Curried Pumpkin Coconut Soup

  • Serves: 6
  • Prep Time: 1 hr
  • Cook Time: 20 min
  • Calories: 432


  • 2 1/2 lbs Kroger sugar pumpkin, seeded, skinned and cubed
  • 1 1/2 lbs Butternut squash seeded, skinned and cubed
  • 3 tbsp Olive oil
  • 2 Onions, finely chopped
  • 3 Garlic cloves finely chopped
  • 2 tbsp Curry powder
  • 1/2 tsp Grated nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 tsp Red pepper (optional)
  • 1 tsp Sea salt
  • 1/2 tsp Freshly ground pepper (more for serving)
  • 6 cups Chicken or vegetable stock
  • 1/2 cup Coconut milk (more for serving)
  • Jalapeno, seeded, sliced (optional)
  • Cilantro (optional)
  • Pumpkin seeds (optional)


  1. Prepare the pumpkin and butternut squash, if you have a sharp peeler, it actually works quite well to use it to remove the skins from the squash. Cube the pumpkin and squash flesh into 2-3” chunks.
  2. Heat the oil in a large dutch oven or heavy soup pot, sauté onions until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes.
  3. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir and bring to a boil. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.
  4. Puree the soup in a food processor or blender in small batches.
  5. Once your soup is nice and creamy return it to the pot. Add your coconut milk, additional salt and pepper if needed and warm it back up over medium heat.
  6. Serve with pumpkin seeds, a swirl of extra coconut milk, sliced jalapenos and a little cilantro. Enjoy!