5-Ingredient Pumpkin Curry Soup

Ingredients

• 1 (15-ounce) can pumpkin purée
• 1 (14-ounce) can coconut milk (full fat for creamier, light for lighter)
• 2 tablespoons red curry paste (adjust to taste)
• 2 cups vegetable or chicken broth
• 2 cloves garlic, minced

Instructions

1. In a pot over medium heat, sauté garlic in a splash of oil until fragrant (about 30 seconds).
2. Stir in curry paste and cook 1 minute to release flavor.
3. Add pumpkin purée, coconut milk, and broth. Stir until smooth.
4. Bring to a simmer and cook 10–15 minutes, stirring occasionally.
5. As always, taste and adjust seasoning as you go—add salt, pepper, or extra curry paste if desired.

Tips & Variations

• Creamier finish: Blend with an immersion blender for extra silky texture.
• Toppings: Swirl in yogurt or coconut cream, add pumpkin seeds, or top with fresh cilantro.
• Make it hearty: Stir in chickpeas, shredded chicken, or cooked rice for a full meal.
• Spice swap: Use green curry paste or add chili flakes for more heat.

If you love pumpkin, check out the viral Decadent Pumpkin Dump Cake for a dazzling, gooey and unique treat; this Pumpkin Spice Espresso Shake for a creamy drink that’s part dessert, part caffeine; this whipped, sweet and ridiculously easy Honey Pumpkin Butter; this Pumpkin Chia Pudding that is delicious and makes your fridge do the work for you; these epic and easy Pumpkin Tiramisu Cups that are the no-bake fall dessert that you didn’t know you needed; this Hot Buttered Rum Cider for cozy fall evenings; this Pumpkin Spice White Chocolate Bark with smooth melted white chocolate, warm pumpkin spice and a variety of decadent toppings; and this 4-minute, 4-ingredient Pumpkin Pie Fluff that is as fast to make as it is delicious!
If you’re feeling extra brave… take a look at these fall spices that steal the show from traditional pumpkin spice!