Curried Sweet Potato and Pumpkin Soup

Warm up with a bowl of velvety Curried Sweet Potato and Pumpkin Soup, a vibrant blend of hearty vegetables and aromatic spices. This gluten-free, dairy-free recipe combines creamy coconut milk, earthy sweet potatoes, and rich pumpkin puree with a zesty kick from red curry paste and a touch of lime. Infused with garlic, ginger, cumin, and coriander, every spoonful bursts with bold, comforting flavors, making it an ideal choice for cozy weeknight dinners or entertaining guests. Finished with optional garnishes of fresh cilantro and crunchy pumpkin seeds, this easy-to-make soup is as visually stunning as it is delicious. Ready in just 45 minutes, it’s the perfect nutrient-packed meal for fall and winter gatherings.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 2 medium sweet potato, peeled and cubed
• 1 cup pumpkin puree
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 4

Add the red curry paste, cumin, and coriander. Stir well to combine and cook for another minute to bloom the spices.

Step 5

Add the cubed sweet potatoes to the pot, followed by the pumpkin puree, vegetable broth, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes until the sweet potatoes are tender.

Step 7

Using an immersion blender (or transferring the mixture to a blender in batches), blend until the soup is creamy and smooth.

Step 8

Return the soup to the pot (if blended separately) and stir in the coconut milk and lime juice. Heat gently for 2-3 minutes without letting it boil.

Step 9

Adjust seasoning to taste with additional salt or lime juice if needed.

Step 10

Serve hot, topped with optional fresh cilantro and pumpkin seeds for garnish.

Nutrition Facts

Serving size	(1967.2g)

Amount per serving	% Daily Value*
Calories	1765.4

Total Fat 110.3g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 4.9mg	0%
Sodium 5448.0mg	0%
Total Carbohydrate 178.1g	0%
Dietary Fiber 37.8g	0%
Total Sugars 49.2g
Protein 36.9g	0%

Vitamin D 0IU	0%
Calcium 435.1mg	0%
Iron 22.5mg	0%
Potassium 4380.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 8.0%

Carbs: 38.5%