Cozy Coconut Curry Pumpkin Soup with Toasted Seeds – Creamy weeknight comfort with a gentle curry glow

A silky, cozy pumpkin soup finished with coconut milk, warm curry spices, and a crunchy shower of toasted seeds.

There are nights when you want dinner to feel like a blanket. You know the ones: the day ran long, the weather turned gray, and you want something that tastes like you tried hard, even if you absolutely did not. This Cozy Coconut Curry Pumpkin Soup is my favorite “low effort, high comfort” move, because it comes together in one pot, smells incredible while it simmers, and lands in that sweet spot between nourishing and craveable.

It’s a creamy pumpkin soup with a softly spiced curry base, mellowed by coconut milk and brightened with a squeeze of lime. The flavor is warm, not aggressive: think golden curry, a little ginger, a whisper of garlic, and just enough heat to wake everything up. The toasted seeds on top are not optional in spirit, even if they’re optional on paper. They add that toasty crunch that makes each spoonful feel complete, like you ordered it from a cozy cafe and not your own kitchen.

A quick note on “curry”: curry powders vary widely by brand and region, and that’s part of the charm. This recipe is flexible and respectful of that variety, using curry powder as a convenient pantry blend rather than claiming any single tradition. If you have a favorite curry powder, use it. If yours is hotter or more fragrant, you can adjust easily.

Why you’ll love it

• Weeknight easy: one pot, mostly hands-off, ready fast.
• Creamy without dairy: coconut milk makes it lush and velvety.
• Big flavor, gentle heat: warming spices without overwhelming spice.
• Flexible: canned pumpkin or roasted pumpkin both work.
• Great leftovers: tastes even better the next day.

Ingredients

Soup

• 1 tbsp olive oil (15 ml)
• 1 medium yellow onion, diced (about 1 1/2 cups, 200 g)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated (about 10 g) (optional but lovely)
• 2 tbsp curry powder (12 to 16 g), mild or medium
• 1 tsp ground cumin (2 g)
• 1/4 tsp cayenne or chili flakes (optional, to taste)
• 1/2 tsp kosher salt, plus more to taste (3 g)
• 1/4 tsp black pepper
• 1 can pumpkin puree, 15 oz (425 g)
  • Or 3 cups cooked pumpkin, mashed (about 450 g)
• 3 cups vegetable broth (720 ml), plus more as needed
• 1 can full-fat coconut milk, 13.5 oz (400 ml)
• 1 tbsp maple syrup or brown sugar (15 ml) (optional, balances spice)
• 1 tbsp lime juice (15 ml), plus wedges for serving
• 2 cups baby spinach (60 g) (optional, for extra greens)

Toasted seed topping

• 1/2 cup pumpkin seeds (pepitas) (60 g)
• 1 tsp olive oil or melted coconut oil (5 ml)
• 1/4 tsp salt
• 1/2 tsp curry powder (optional, for extra aroma)

To serve (optional)

• Cilantro leaves, chopped
• Extra coconut milk for swirling
• Warm bread or naan

💡 Shopping tip: Look for unsweetened coconut milk in cans and give it a good shake before opening, or stir well if it’s separated.

Step-by-Step Instructions

1. Sauté the base (6 to 8 min): Warm olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, stirring occasionally.
2. Add aromatics (1 min): Stir in garlic and ginger. Cook until fragrant.
3. Toast the spices (45 sec): Add curry powder, cumin, cayenne (if using), salt, and pepper. Stir constantly until the spices smell warm and toasty.
4. Build the soup (2 min): Stir in pumpkin puree until the mixture looks thick and evenly combined.
5. Simmer (12 to 15 min): Pour in vegetable broth and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, stirring now and then. The soup should look smooth and slightly thicker.
6. Blend (2 to 4 min): Use an immersion blender to blend until silky. If using a countertop blender, blend in batches and vent the lid carefully.
7. Finish creamy (2 min): Stir in coconut milk and maple syrup (if using). Warm through over low heat, do not boil hard.
8. Brighten and adjust (1 min): Stir in lime juice. Taste and adjust salt, spice, or broth for thickness.
9. Optional greens (1 min): If adding spinach, stir it in until wilted.
10. Toast the seeds (5 to 7 min): While soup simmers, heat a small skillet over medium. Add seeds and oil. Toast, stirring frequently, until they pop and turn lightly golden. Season with salt and extra curry powder if you like.

💡 Tip: If your soup tastes a little flat, add a pinch more salt and an extra squeeze of lime. Acid and salt make the curry spices sing.

Variations & Substitutions

• Vegan protein boost: Stir in 1 to 1 1/2 cups cooked lentils (200 to 300 g) after blending, or top with crispy roasted chickpeas.
• Pantry swap: Replace curry powder with 1 tbsp garam masala plus 1 tsp turmeric, then add extra ginger to keep it bright.

Make-Ahead, Storage & Reheating

• Make-ahead: Make the soup up to 3 days ahead. Toast the seeds fresh for best crunch.
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze in sealed containers for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low, 5 to 8 minutes, stirring often. If thick, add a splash of broth or water. Microwave in 60-second bursts, stirring between.

Nutritional Info (Estimated, per serving)

• Calories: ~320
• Protein: ~6 g
• Carbs: ~26 g
• Fat: ~22 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Warm crusty bread, garlic toast, or naan for dunking
• A swirl of coconut milk and chopped cilantro
• A spoonful of chili crisp (if you like it spicy)
• Side salad with citrus vinaigrette to balance the richness
• Roasted cauliflower or carrots with cumin
• Top with crispy chickpeas or crumbled feta (if not vegan)

Recipe FAQs

Can I freeze pumpkin soup with coconut milk?

Yes. Coconut milk freezes well here. The texture may look slightly separated after thawing, but it smooths out when reheated and stirred.

What can I use instead of curry powder?

Try garam masala plus turmeric, or a mix of cumin, coriander, turmeric, and a pinch of cinnamon. Start mild and add more to taste.

I only have light coconut milk. Will it work?

It will, but the soup will be less creamy. If you want to thicken it, simmer a few extra minutes or blend in a small cooked potato.

How do I make it spicier or milder?

For spicier: add cayenne, chili flakes, or a dab of hot sauce. For milder: skip cayenne and use a mild curry powder, then lean on lime for brightness.

Do I have to blend it?

Blending makes it silky, but you can mash it for a rustic texture. If using roasted pumpkin chunks, blending helps the smoothness a lot.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast pumpkin or squash until very soft, then scoop and mash. Use about 3 cups cooked pumpkin (around 450 g) to replace one 15 oz can.

Final Notes

This is the kind of soup I make when I want dinner to feel calm and cozy without turning the kitchen into a project. The coconut milk gives it that creamy comfort, the curry spices keep it interesting, and the lime at the end makes everything taste brighter and more alive. If you’re new to curry powders, don’t stress about getting it “right” because there are so many styles. Start with what you have, taste as you go, and let it be your version.

If you make it, I’d love to hear how you topped it. Are you team toasted pepitas, or did you go for crispy chickpeas or a coconut swirl situation? Drop a comment with your tweaks, especially if you found a curry powder you adore. And if this soup saves a busy night for you, share it with a friend who could use a cozy bowl this week.