Curries Soups Top 10 posts Vegetarian Winter

Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Coup - Vegetarian

If pumpkin soup and laska met, got chatting and eventually had a baby this would be it.  I randomly thought up of this dish one afternoon when it was freezing, rainy and plain old miserable. I wanted something warm with a bit of spice, something hearty but reasonably healthy and easy

This ticked all the boxes. I did use tinned pumpkin soup, which made it a lot quicker but you could make this recipe using home made pumpkin soup (which usually I prefer) but this day called for a quick and easy fix. Canned soup it was.

Pumpkin Coconut curry soup recipe vegetarian

See, I told you it was easy! I used the actual soup to cook the carrots which made them extra tasty and made the whole cooking process a lot quicker.  Is there anything else you’d add to this meal? 

I am super busy working on some big new plans with the blog – be prepared!
I went to the Australian Writers Centre blog course on the weekend and learnt so much from Nicole Avery. I left with an exploding mind and that damn feeling of not enough hours in a day.  I am sure everyone can relate to that feeling, yes?

I urge you to try this (Tessa – I think you’ll love this recipe) and please let me know if you do, send me an email, photo, Tag #dtsblog on instagram. I have been getting photos of people making me recipes and it MaKeS My DaY!

Alternatively, if you like this recipe please feel free to share it on facebook  – the more love my recipes get the more time I can spend on developing new ones! 

Have a wonderful day, Bec x 

Pumpkin Coconut Curry Coup - Vegetarian

Pumpkin Coconut Curry soup

Bec Thexton
A mild and warming pumpkin coconut curry soup, perfect for winter
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 can of pumpkin soup
  • 1 can of coconut milk
  • 4-6 tbsp of red curry paste I use Ayam red curry paste because its 100% Vegan
  • 2 carrots
  • some greek yoghurt and fresh coriander to garnish if desired.


  • In a large pot on a very low heat, pour the pumpkin soup, coconut milk, and red curry paste then mix, mix mix.
  • Peel and thinly slice the carrots into little coins. (You could also use grated carrots which don’t really require any cooking)
  • Add the sliced carrots in and bring to a low simmer. Cover the pot, let simmer and occasionally stir. Let the carrots cook for 10-12 minutes or so or until tender.
  • Once carrots have cooked, remove off the heat. Serve and garnish with a dollop of greek yoghurt, chilli, sprinkle of cumin and coriander if you’re looking to go all out!


Note* I also added some hokkien noodles into mine.. you can see them in the photos. I was thinking it would make it kind of like a Laksa but if you are happy with the soup alone, personally I would leave that out next time. I have not included them in the recipe as I didn't feel it needed them in hindsight.

(22) Comments

  1. Oooo Please let me know when you do, I love seeing people try my recipes. It was heavenly!

  2. It works, I took inspiration from a curry I had with pumpkin soup in it!

  3. Yes it’s the perfect meal for a chilly night, we’re just coming out of winter!

  4. Oh this looks delicious + super easy too! The pumpkin and coconut sounds like a perfect combination. Bookmarking this to try out!

  5. Pumpkin and coconut, never tried this combo. Look very yummy!

  6. Oh yum! I love anything pumpkin and have just begun dabbling into curry. Once the weather cools down I’ll have to make this!

  7. Perfect timing! let me know if you make it 🙂

  8. Oh yum, that looks like my type of soup! And it just so happens to be Soup Day here 🙂
    Thanks for the recipe!

  9. Thats my aim! Thanks TJ x

  10. So incredibly easy – you don’t even have to add any veggies.

  11. Oh gosh, your blog puts me in a food coma every time! This looks absolutely delicious!!
    xo TJ

  12. This looks so delish and I love how it’s so easy to make too 🙂

  13. ooo Please give it a go! It’s a lot lighter than an actual curry so you’ll be able to see if you like it of not 🙂

  14. Yeah I love it too so this was just another way to change it up! It was really great with lots of information and now I’m buzzing with excitement.

  15. It just adds a lovely complimentary spice to the sweet and creamy pumpkin! Let me know ihow you like it when you do x

  16. Looks amazing! 🙂 I have never had curry but I am willing to bet this is going to be pretty damn good.

  17. I love the sound of this. Pumpkin soup is my all time fave and I’m always looking for ways to serve it with a new twist. I’ve been adding some korma curry paste to mine so the red curry will be a refreshing (but spicy) change! The blog course sounds awesome – I am with you, there really are not enough hours in the day!

  18. Adding a curry paste is a great idea! I like making a pumpkin and coconut soup but next time I’ll try adding curry paste 😀

  19. Oh cream of mushroom.. I forgot about that soup! Adding that to this weeks shopping list, yum yum.

  20. I don’t mind tinned soup either, especially when it’s pumpkin or cream of mushroom soup, yum! This recipe sounds like the perfect Monday night meal; quick, easy, and delicious!

  21. Don’t even talk to me about tinned beans and tomatoes – I LOVE them. This recipe here: was pretty much made from those delicious little tinned treats.
    And yes, Ayam is not my go to for all pastes I need. I am a vegetarian but turned a blind eye when there was shrimp paste in some of them so I’m super happy to have found a vegan one.
    Bec x

  22. It looks so thick and luscious! And nothing wrong with tins, I use them quite often, especially beans and tomatoes.
    I use that curry paste too, it’s great isn’t it? It’s seems the most authentic tasting curry paste.

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