Creamy Curry Pumpkin Soup

reading time: ca. 1 min

Preparation time: 30 mins
Main ingredients: hokkaido pumpkin, coconut milk, curry, potato
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, paleo, low-sodium

I'm so sad pumpkin season is officially over :( This curry pumpkin soup was on point! Just veggies and spices, and aargh Hokkaido pumpkin is so frickin delicious! (excuse my language) Sweet, creamy, and satisfying. This is basically the simplified version of the Asian Pumpkin Cream Soup i made for my birthday. 

The recipe is actually so easy to make and so creamy and delicious that i don't really know what else to say about it other than: i hope you like coconut because the coconut milk makes this about 100% better!


around 1 litre of water, or to your liking
1 Hokkaido pumpkin (make sure to use Hokkaido)
4 small potatoes
1 can coconut milk
1 onion
1 garlic clove
1-2 thumb-size pieces of fresh ginger (depending on how spicy you like it - the coconut milk waters down most of the spiciness though)
1 tsp Yellow Curry Paste (Cock brand)
Pepper & salt


Chop onion, ginger and garlic, and sauté in a large pot with a little water. Turn the heat to medium-low. Peel the potatoes, cut into small cubes and add to the pot. Then chop your pumpkin (you can eat the skin of Hokkaido pumpkin, no worries! it's soft and edible) and add to the pot. Deglaze with the coconut milk, bring to a boil and cook for 20 minutes. When the vegetables are soft, the soup's ready.

Serve with herbs and a drizzle of coconut milk. Enjoy!

Other savory dishes you might enjoy:
Chili Sin Carne (vegan)
Pumpkin Soup Variations
Tomato Ginger Chickpea Curry (vegan)


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