Curried Pumpkin Soup with Masala and Coconut

The seemingly mild spice of this thick autumn soup becomes livelier with subsequent spoonfuls, yet it never overwhelms the myriad flavours. Fragrant spice mixes known as masala are available at Asian and specialty stores.

Curried Pumpkin Soup with Masala and Coconut

Photo by Franny N.

  • Prep Time


  • Total Time


  • Servings



  • 1

    small apple

  • ¾ cup (175 mL) shaved dried unsweetened coconut

  • 1

    tbsp (15 mL) butter

  • 1

    small onion, sliced

  • 1

    stalk celery, sliced

  • 1

    large clove garlic

  • 1

    tsp (5 mL) grated fresh ginger

  • ¾ tsp (4 mL) mild curry powder

  • ¾ tsp (4 mL) masala tandoori or garam masala

  • ¼ tsp (1 mL) ground cumin

  • 1

    tbsp (15 mL) all-purpose flour

  • 2

    ½ to 3 cups (625 to 750 mL) chicken stock or broth

  • 1

    cup (250 mL) thick puréed unsweetened pumpkin, canned or homemade

  • One

    400 mL can unsweetened coconut milk, divided

  • ¼ cup (50 mL) chopped coriander, divided

  • ¼ tsp (1 mL) salt


Preheat oven to 325ºF (160ºC). 2. Peel, core and slice apple. Toast coconut by spreading out on a baking sheet; bake in oven for 5 to 8 minutes or until golden. Set aside. 3. Melt butter in a large saucepan over medium heat. Add onion, celery and garlic; cook 5 minutes or until softened. Stir in ginger, curry, masala and cumin; cook 1 minute. Stir in flour; cook 1 minute. Slowly stir in 2½ cups (625 mL) stock. Add pumpkin purée and apple slices. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 20 minutes, stirring occasionally. 4. Purée soup in a blender or food processor. Whirl in 1 cup (250 mL) coconut milk, 2 tbsp (25 mL) coriander and salt. If soup is very thick, thin with remaining stock. Taste and adjust seasonings as needed. (Soup can be covered and refrigerated for up to 3 days.) Heat and ladle into warmed soup bowls. Drizzle 1 tbsp (15 mL) of coconut milk over each portion of soup; garnish with pinches of coconut and remaining coriander.


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