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.
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.
Caribbean Coconut Curry Pumpkin Soup
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
- Heat coconut oil over medium heat. Add onion, garlic, celery; cook on low for 3–4 minutes until softened.
- Stir in ginger, curry powder, and coriander; toast on low for 4 minutes, stirring constantly.
- Add diced pumpkin, salt, broth, coconut milk, and Scotch Bonnet (if using). Increase heat to bring to a boil.
- Reduce to gentle simmer and cook until pumpkin is tender and falling apart (about 25 minutes).
- Using an immersion blender, blend gently for about 1 minute until silky smooth.
- Taste and adjust salt as needed. Serve in bowls or shooter glasses, garnished with chives.
