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An easy, pureed pumpkin-coconut curry soup that is perfect for parties. It can be made as mild or spicy as you like, and is vegetarian simply by using vegetable broth instead of chicken broth. The addition of ground peanuts gives a lovely bit of texture that my family loves. If you prefer a creamy soup, simply omit these.


Recipe Summary test

30 mins
45 mins
1 hr 15 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.

  • Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

  • Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

  • Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

  • Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.

Cook's Note:

You can use chicken broth instead of vegetable, a white onion instead of a sweet onion, and any hot sauce you have on hand, if you prefer.

Nutrition Facts

209 calories; protein 3.2g; carbohydrates 28.8g; fat 10.1g; cholesterol 7.6mg; sodium 493.9mg. Full Nutrition