Warm, nourishing, and bursting with bold flavor, this Keto Pumpkin Coconut Curry Soup is the perfect comfort food for chilly days. With its rich blend of pumpkin purée, creamy coconut milk, and spicy red curry paste, this soup is both satisfying and wonderfully fragrant. It’s paleo-friendly, low in carbs, and comes together in less than 20 minutes—ideal for busy schedules or clean-eating goals. Whether you’re meal-prepping for the week or craving a cozy bowl after work, this healthy dish delivers big flavor without compromising your wellness goals. One spoonful, and you’ll be hooked!
Ingredients
- 1 cup pumpkin purée (unsweetened)
- 1 cup full-fat coconut milk
- 1/2 cup vegetable broth (low-sodium)
- 1 tbsp red curry paste
- 1 tbsp coconut oil
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a medium saucepan, heat the coconut oil over medium heat until melted and shimmering.
- Add the red curry paste to the saucepan and cook for 1 minute, stirring constantly to release its aroma and toast the spices.
- Reduce heat to medium-low and stir in the pumpkin purée, mixing until fully combined with the curry paste.
- Pour in the coconut milk and vegetable broth, stirring well to create a smooth consistency.
- Add the ground ginger and garlic powder, then season with salt and pepper to taste. Stir to combine.
- Bring the mixture to a simmer, then cover partially and cook for 10–12 minutes, stirring occasionally to prevent sticking.
- After simmering, taste the soup and adjust seasoning if necessary. For a smoother consistency, use an immersion blender to blend the soup directly in the pot (optional).
- Remove from heat and let the soup sit for 2–3 minutes before serving warm, optionally garnished with fresh herbs or a drizzle of coconut milk.
Nutritional Information
Calories: 230
Protein (g): 3
Fat (g): 21
Carbohydrates (g): 10
Fiber (g): 2
Sugar (g): 3
Sodium (mg): 190
Storage Instructions
Store any leftover Pumpkin Coconut Curry Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
To reheat, warm the soup in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave in 30-second increments, stirring between intervals. Add a splash of vegetable broth or coconut milk if the soup has thickened during storage.
Modifications & Enhancements
To boost the protein content while keeping the recipe paleo-friendly, add cooked and shredded chicken, diced turkey, or sautéed ground turkey. For additional fiber and micronutrients, consider incorporating chopped spinach, kale, or steamed cauliflower. You can also stir in diced carrots or sweet potatoes during cooking for added texture and natural sweetness. All of these additions enhance the nutrition profile without compromising the creamy texture or paleo guidelines of the dish.
