Pumpkin Coconut Curry Soup

Sharing is caring!
Pumpkin Coconut Curry Soup

If pumpkin soup and laska met, got chatting and eventually had a baby this would be it.  I randomly thought up of this dish one afternoon when it was freezing, rainy and plain old miserable. I wanted something warm with a bit of spice, something hearty but reasonably healthy and easy

This ticked all the boxes. I did use tinned pumpkin soup, which made it a lot quicker but you could make this recipe using home made pumpkin soup (which usually I prefer) but this day called for a quick and easy fix. Canned soup it was.

Pumpkin Coconut Curry Soup

See, I told you it was easy! I used the actual soup to cook the carrots which made them extra tasty and made the whole cooking process a lot quicker.  Is there anything else you’d add to this meal? 

I am super busy working on some big new plans with the blog – be prepared!
I went to the Australian Writers Centre blog course on the weekend and learnt so much from Nicole Avery. I left with an exploding mind and that damn feeling of not enough hours in a day.  I am sure everyone can relate to that feeling, yes?

Remember it later

Like this recipe! Pin it to your favorite board NOW!


I urge you to try this (Tessa – I think you’ll love this recipe) and please let me know if you do, send me an email, photo, Tag #dtsblog on instagram. I have been getting photos of people making me recipes and it MaKeS My DaY!

Alternatively, if you like this recipe please feel free to share it on facebook  – the more love my recipes get the more time I can spend on developing new ones! 

Have a wonderful day, Bec x 

Pumpkin Coconut Curry soup

A mild and warming pumpkin coconut curry soup, perfect for winter
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup, vegetarian


  • 1 can of pumpkin soup
  • 1 can of coconut milk
  • 4-6 tbsp of red curry paste I use Ayam red curry paste because its 100% Vegan
  • 2 carrots
  • some greek yoghurt and fresh coriander to garnish if desired.


  • In a large pot on a very low heat, pour the pumpkin soup, coconut milk, and red curry paste then mix, mix mix.
  • Peel and thinly slice the carrots into little coins. (You could also use grated carrots which don’t really require any cooking)
  • Add the sliced carrots in and bring to a low simmer. Cover the pot, let simmer and occasionally stir. Let the carrots cook for 10-12 minutes or so or until tender.
  • Once carrots have cooked, remove off the heat. Serve and garnish with a dollop of greek yoghurt, chilli, sprinkle of cumin and coriander if you’re looking to go all out!


I also added some hokkien noodles into mine.. you can see them in the photos. I was thinking it would make it kind of like a Laksa but if you are happy with the soup alone, personally I would leave that out next time. I have not included them in the recipe as I didn’t feel it needed them in hindsight.
Keyword curries
Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Send this to a friend