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Caribbean Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup served in three small white bowls

As the holiday season approaches, this Caribbean Coconut Curry Pumpkin Soup brings warmth, flavor, and elegance to every gathering. Inspired by my love of pumpkin, coconut, and curry, this recipe combines them into a shooter or starter-size soup that showcases true Caribbean depth. The combination of savory aromatics, gentle spice from Scotch Bonnet, creamy coconut milk, and sweet pumpkin makes a welcoming opener for festive meals. It’s vegetarian, gluten-free (with the right ingredients), and effortlessly impressive.

Coconut Curry Pumpkin Soup served in three small white bowls

Ingredient Guide

  • Coconut Oil: Adds subtle coconut aroma and richness.
  • Onions, Garlic, Celery: Form the base of flavor with aromatic sweetness and texture.
  • Ginger: Freshly grated for bright, warming spice.
  • Curry Powder & Ground Coriander: Bring classic Caribbean curry flavor.
  • Scotch Bonnet Pepper (optional): Adds heat—remove seeds to reduce spiciness.
  • Diced Pumpkin: Delivers sweet body and natural thickness to the soup.
  • Vegetable Broth: Provides the savory liquid base—swap in chicken stock if preferred.
  • Coconut Milk: Adds creamy texture and tropical flavor.
  • Salt: Balances and enhances all flavors.
  • Chives (for garnish): Bring a fresh, mild onion finish.

Shopping Made Easy

  • Any medium or sugar pumpkin works—look for firm, unblemished flesh.
  • Coconut oil adds flavor but you can use plain vegetable oil.
  • Substitute celery garnish if you don’t have chives on hand.
  • Use full-fat coconut milk for creaminess; check label if gluten-free is needed.

Cooking Notes from the Kitchen

  • Sweat aromatics gently on low to build a balanced flavor foundation.
  • Toasting the curry and coriander briefly enhances the final taste.
  • Simmer until pumpkin is tender enough to blend smoothly.
  • Blend gently to avoid frothy texture.
  • Serve warm in small bowls or elegant shooter glasses.

What kind of pumpkin works best?

Use sugar or small baking pumpkins for sweet, creamy texture. Butternut squash is also a great substitute.

How spicy is it?

Mild by default with a hint of warmth from ginger and curry. Add Scotch Bonnet for a bold Caribbean kick.

Is this soup gluten-free?

Yes, as long as your vegetable broth and coconut milk are certified gluten-free.

Can I make it ahead?

Absolutely. Refrigerate for up to 3 days or freeze in batches. Reheat gently and stir before serving.

Can I serve this as a main dish?

Yes! Double the recipe and serve in large bowls alongside crusty bread or salad.

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine: , ,
Difficulty: Beginner
Diet: Gluten-Free, Vegetarian
Description

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.

Ingredients
  • 2 tablespoon coconut oil
  • 1 cup chopped onion
  • 1 clove garlic (minced)
  • 1/2 cup celery (diced)
  • 1/2 teaspoon ginger (grated)
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground coriander
  • 4 cups diced pumpkin
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 Scotch Bonnet pepper (finely chopped; optional)
  • 1/2 teaspoon salt
  • chives (for garnish)
Instructions
  1. 1
    Celery, garlic, and onion being stirred in a deep saucepan with a red spatula

    Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.

  2. 2

    Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.

  3. 3
    Diced pumpkin in a red deep saucepan

    Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.

  4. 4
    Stirred diced ingredients

    Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).

  5. 5
    Hand blender soup in deep saucepan

    Using an immersion blender, blend gently for about 1 minute until silky smooth.

  6. 6
    Coconut Curry Pumpkin Soup served in three small white bowls

    Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.

Read it online: https://staging.caribbeanpot.com/recipes/coconut-curry-pumpkin-soup/