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No one will know you cheated just a bit with this Roasted Pumpkin Coconut Curry Soup. Honestly, no one will care! It's so easy and so... delicious!
I was stopped dead in my tracks a few weeks ago when I saw a big display of canned pumpkin on sale for a ridiculously good price. I'm not sure why I never thought of it before, but right then and there I got the inspiration for this Roasted Pumpkin Coconut Curry Soup. A crazy idea to try a roasted pumpkin soup with canned pumpkin!
I love the way roasting at high temperatures causes practically any vegetable to caramelize and intensify in flavor. I often employ this little trick when I make soup to create extra layers of deliciousness. When I saw the display of canned pumpkin, I began wondering if the same technique could be used with pumpkin puree. I could hardly wait to get home and give it a try. (I know, I get excited about strange things.)
My goal for the soup was "easy and dinner party-worthy delicious". That's the kind of recipe an overwhelming majority of you requested in our reader survey two years ago. I totally get that. It seems that everyone (including me) stays so busy these days, there's just not much time left to spend in the kitchen. A quick and easy recipe that's also incredibly delicious is a winner in my book.
Another goal was to keep the soup healthy with lots of good nutritious ingredients. Did you know that pumpkin puree is a little nutritional powerhouse? It's rich in antioxidants and iron, low in calories and a good source of fiber and vitamin A. One can of pumpkin puree has eleven grams of fiber and four grams of protein, actually more than fresh pumpkin. At the same time, a whole can contains only 175 calories and two grams of fat. It's also packed with vitamins and provides over 50 percent of the daily value of vitamin K, which may reduce the risk for some types of cancer.
Scott sometimes calls me "the little mad scientist in the kitchen", and that's what I felt like as I got to work on this Roasted Pumpkin Coconut Curry Soup. I combined onions, garlic, apple and potato with a splash of olive oil, a small knob of butter, a scoop of red curry paste, brown sugar, curry powder, ground coriander and a bit of cumin in a Dutch oven. This was all stirred together and popped in the oven to create the first layer of Thai-inspired flavor. After 10 minutes, I added the pumpkin puree, gave it a good stir and it went back in the oven.
When I pulled the pot out 15 minutes later, I was pleased, as the pumpkin puree mixture had noticeably deepened in color, a great sign of caramelization. The rest was easy; a quick simmer on the stovetop with coconut milk and chicken broth, followed by a whirl in the blender.
The result? After a few tweaks and tests, "delicious!" has been the consensus of all the taste-testers. The soup is silky smooth and loaded with vibrant flavor. The coconut milk adds a velvety smoothness and the red curry paste a bit of heat. The heat can be adjusted according to one's palate.
This Roasted Pumpkin Coconut Curry Soup would make a fabulous first course for a dinner party, but it's also easy enough to whip up for a weeknight dinner. Serve it with a simple salad and some warm crusty bread. You might want to make a double batch, because leftovers are wonderful for quick mid-day meals on the run and perfect for school or work lunches.
You can serve the soup just as it is or dress it up a bit. I like to add a drizzle of Greek yogurt and a few roasted, salted cashews with a few grinds of black pepper. A tiny sprig of cilantro or parsley is the crowning glory.
So next time you see a display of canned pumpkin puree at the market, be sure to throw a few cans in your cart. Pick up some red curry paste and coconut milk too. You probably have everything else you need in your pantry and spice cabinet. In less than 45 minutes you can have the fabulous aroma of Roasted Pumpkin Coconut Curry Soup wafting through your kitchen. You'll be all set for hungry family and friends!
Café Tips for making this Roasted Pumpkin Coconut Curry Soup
- Make sure you're purchasing pumpkin puree and not pumpkin pie filling. They're sold in the same area, in the same size can and look deceptively similar. Pumpkin puree is just what it says: pumpkin that's been pureed. Pumpkin pie filling is pumpkin puree with added sugar and spices.
- This soup is made, for the most part, in the oven and finished off on the stove top. Be sure to use a pot that is oven safe and can be also be used over a burner or flame. A cast iron ceramic or a stainless steel Dutch oven works well.
- Adjust the heat in the recipe with the amount of red curry paste you use. If you don't like any heat, either omit it or just use 1 teaspoon. We like a moderate amount of heat and 2 teaspoons is perfect for us. If you like things nice and spicy, use 3-4 teaspoons.
- This soup will keep well refrigerated for up to a week. It can be warmed in a saucepan on the stovetop or for a minute or two in the microwave.
P.S.This recipe does call for a whole can of pumpkin puree but some just use a partial can. Wondering what to do with if you don't use up a whole can of pumpkin puree? No worries! I actually wrote a post a while back called What to do with Leftover Pumpkin Puree. Check it out, there's a wonderful fall salad dressing, muffins, crackers, cookies, a cake and even another soup!
What I used to make and present this Roasted Pumpkin Coconut Curry Soup
No one will know you cheated just a bit with this Roasted Pumpkin Coconut Curry Soup and honestly, no one will care! It's easy and so delicious!
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large onion roughly chopped
- 3 medium cloves garlic
- 1 medium apple peeled, cored, and roughly chopped
- 1 large potato peeled and roughly chopped
- 1-4 teaspoons red curry paste *
- 2 tablespoons brown sugar
- 1 teaspoon mild yellow curry powder
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- 2 teaspoons finely chopped fresh ginger
- 1 15- ounce can pumpkin puree
- 3 cups low sodium chicken broth
- 1 14 ½- ounce can light coconut milk
- salted, roasted cashews for garnish, if desired
- Greek yogurt thinned with a bit of milk for garnish, if desired
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Preheat oven to 425˚F.
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Combine olive oil, butter, onion, apple, potato, garlic, curry paste, brown sugar, curry powder, ground coriander, cumin, ginger in a Dutch oven or oven-safe pot. Stir well to combine. Place in preheated oven and roast, uncovered for 10 minutes.
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Remove from oven and add pumpkin puree. Stir well to combine. Roast (again, uncovered) for another 15-20 minutes until puree is deepening in color. Stir the mixture half way through.
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Remove from oven and add chicken broth and coconut milk. Bring to a low simmer and cook for 10 minutes. Puree mixture with an immersion blender or a regular blender.
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Serve with a small dollop of cream or Greek yogurt, some chopped cilantro and a sprinkle of roughly chopped cashews.
* Go with how spicy your palate is. 2 teaspoons is medium spicy. You can always add more but can't take it back.
Diane says
I've got to try this yummy looking soup in the next week or two. I have squeeze ginger in the fridge, so would that work instead of fresh ginger, and if so, would I still use 2 teaspoons? Thank you so much for all your fabulous recipes.
Chris Scheuer says
Hi Diane, squeeze ginger will work fine!
Pm says
Hello! Can’t wait to try this recipe. Can you recommend a thai red curry paste?
Chris Scheuer says
I like this one and it's readily available in the grocery store- https://www.amazon.com/Thai-Kitchen-Red-Curry-Paste/dp/B007QR5EPQ/ref=sr_1_2_sspa?crid=1MUEYZAHMBIF5&keywords=curry+paste&qid=1664884823&qu=eyJxc2MiOiI2LjExIiwicXNhIjoiNS43NCIsInFzcCI6IjUuNTkifQ%3D%3D&rdc=1&s=grocery&sprefix=curry+paste%2Cgrocery%2C90&sr=1-2-spons&psc=1
Rondi says
Oh my goodness. We had this delicious soup tonight (with your buttermilk biscuits!) to warm us up on this cold grey day. It was very easy and extremely tasty. The flavours all melded together so well and the potato and apple added a bit of thickness to the soup. I'm so glad we have enough left over for another meal for the two of us.
Chris Scheuer says
Awesome! Thanks for your review, Rondi!
Dianna says
Hi Chris,
Thank you for posting this recipe. I was wondering what mild curry powder you use. They are all so different, I was hoping you could recommend. Thank you
Chris Scheuer says
Hi Dianna, these two curry pwders are great:
https://amzn.to/3AzIZCI
https://amzn.to/3knfluW
Arleen says
Made this last night and loved it! Yes, I believe the garlic was written twice, so I only used 3 garlic cloves. Since there is coconut milk in the recipe, I suggest using coconut oil in place of olive oil.
We like spicy food, so I used the full amount of curry paste.
Great recipe.
Chris Scheuer says
Thanks for leaving your review, Arleen. And thanks for noting the garlic. I have corrected that. So happy you enjoyed it! 💕
Patti from Canada says
Going to make this for a dinner party next week, I know it will be well received as all of your recipes are. On reviewing the recipe I see you have 3 garlic cloves in 2 places, before the apple & after the potato. You might want to remove one of them as I don't see 2 additions of garlic.
Love getting your posts.
Ellen Fox says
Just completed a batch-and-a-half of this soup for bookclub (2 nights from now). I didn't taste until it was pureed at the end and wish I'd added a bit more red curry paste. Not a lot of punch, yet still nice flavor. Is it too late to stir a bit in after it's cooked/simmered, etc?
Chris Scheuer says
Hi Ellen, every red curry paste is a little different so I try to err on the lighter side in order that the results won't be inedible. That being said, you can definitely add more. Just thin it out with a bit of water or chicken broth and add it to the soup. Then let the whole works simmer a little longer to meld the flavors.
Danielle says
Hi I loved this recipe simply fast and delicious and lime T I used leftover butternut squash I havailable and it was. Very flavorful . Thanks Chris for another delicious heart warming recipe perfect for a crisp fall night.
Chris Scheuer says
Thanks Danielle, so happy you enjoyed it!
T says
This made my kitchen smell so good on a cool, rainy Sunday afternoon! I used a sweet potato instead of a baking potato to improve the nutritional profile even more, and cut the brown sugar in half.
Wendy says
We had our first soup of the season for dinner tonight. It was finally cold enough to crave soup! This soup looks wonderful. I never thought of roasting a canned puree! In addition to caramelizing, I bet it reduces a bit in the oven, releasing extra moisture and intensifying flavor. Delicious!
John/Kitchen Riffs says
Love pumpkin soup! And this looks like a dandy. Loads of flavor and savor in this -- thanks!
Yael says
Hello, Thank you for the recipe. How much fresh pumpkin should I use if I don't have canned pumpkin puree?
Chris Scheuer says
Hello Yael, lucky you to have fresh pumpkin! One can of pumpkin puree yields 2 cups. Enjoy!
Rita says
Lovely recipe, but lid or no lid for roasting in the oven? Thanks!
Chris Scheuer says
Good question! No lid as the open heat helps the veggies and pumpkin to roast and caramelize.
Mary Ann | The Beach House Kitchen says
I love the flavors you've got going on in this soup Chris! And soup season is in full swing at our house. Can't wait to get this one on our menu!
Susan says
What a great idea, Chris! I love the ideas you come up with in your Mad Scientist head 🙂
Karen (Back Road Journal) says
Your pumpkin soup sounds delicious Chris, I'm happy that you are a mad scientist in the kitchen. 😀
Monique says
We are so lucky you experiment! I have canned pumpkin..You little mad scientist you:) How cute is that?
Tricia @ Saving room for dessert says
That color is calling my name Chris. This soup is perfect for this time of year. Love your inspiration. A good sale always trumps other ideas!
Jennifer @ Seasons and Suppers says
Fabulous soup and I'm loving you idea of roasting the puree! Makes perfect sense and a great base for this beautiful soup 🙂
Liz says
What a gorgeous autumnal soup! Bonus of being healthy and scrumptious!
Chris Scheuer says
Thanks Liz, I can hardly wait for fall to come each year to make soups like this!
Angie@Angie's Recipes says
Very creamy and soul comforting! I love that you used extra curry paste here. Need to do that in my next batch of pumpkin soup.
Ruth Ann says
Chris,
Looks so yummy. Your write up says you use one cup of pumpkin but the recipe calls for a 15 ounce can of pumpkin puree. Can you please clarify. Thanks. Sure enjoy this blog and your recipes. Make them often.💕
Chris Scheuer says
Ah, thank you Ruth Ann! This recipe does use the whole can. I'm actually working on another pumpkin recipe and that one uses just a cup. Thanks so much for letting me know about this discrepancy. I've clarified that! 🙂 I love having extra eyes out there!
Ginny Hartzler says
NOT an appetizer! I would make an entire meal of it! With some toast. YUM! It looks beautiful. Did Scott ever work as a photographer? He should be making big bucks somewhere for his talent. so should you!
Chris Scheuer says
Ha! You make me laugh Ginny 🙂 Thanks for being such a great encourager!
sue | theviewfromgreatisland says
Ooooh that looks so pretty, perfect for Fall entertaining, and the cashew garnish is perfect Chris!
Chris Scheuer says
Thanks Sue!