Tempting Gluten-Free Pumpkin Soup with Curry & Coconut Twist

Curried gluten-free pumpkin soup is a great winter warmer and can be served as a whole meal with salad and bread or as an appetizer. Easy to make, it’s Perfect for a cozy night in or as a festive seasonal treat.

When we first embarked on crafting this delightful curried coconut pumpkin soup, it was born out of a necessity as much as a craving. Both of us adore the rich flavors and warmth of traditional pumpkin soup and we both enjoy curry, but finding a version that catered to my gluten and dairy-free dietary needs was a challenge.

Jeff, ever the innovator in our kitchen, decided it was time we created our own. I had the fun job of taste tester.

He experimented with various combinations, adding the rich, creamy texture of coconut milk as a dairy substitute and infusing the soup with curry to give it a vibrant, aromatic kick. The result was a soup that not only met my dietary restrictions but also one we love.

It’s easy starting in autumn when the veggie store bins fill with pumpkins and squashes of all different varieties. We simply load our basket with a different variety on each visit and head home to cook. The soup works well with crown and sugar (pie) pumpkins, kabocha, buttercup, or butternut squashes, and just about anything I’ve thrown at it.

What you need to make gluten-free pumpkin soup

• Pumpkin – either cooked pieces or puree
• Chicken stock
• 2 cups water
• Coconut milk (canned)
• Curry powder
• Salt and pepper
• Sugar (optional)

Why should I eat pumpkin?

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

While botanically considered fruits, pumpkins and winter squashes are relatively high in starch and fiber and many (myself included) think of them as starchy vegetables. They are loaded with vitamins and nutrients, according to the University of California Davis. They are also high in fiber and offer benefits like improving blood pressure, supporting gut health, and lowering the risk of some diseases.

Canned vs fresh squash?

This is a question of convenience vs flavor. There is no question in our minds of two things. First, using canned pumpkin is both quicker and easier.

However, now that we know how to cut and peel a pumpkin, we prefer fresh. The flavor is richer, and there are no added ingredients.

The type of pumpkin you choose can significantly impact the flavor and texture of your soup. We opt for varieties like sugar pie or kabocha for a naturally sweet and creamy texture that blends well with the coconut and curry flavors, although sometimes we also like the earthy flavor of butternut squash.

Tips for making gluten-free pumpkin soup

If using raw pumpkin, cook it until it’s completely soft before blending. This will ensure a smooth, creamy texture without any fibrous bits. Don’t throw away the seeds! Instead clean them and roast the seeds with these simple steps.

Using fresh ingredients such as homemade chicken stock and fresh ground spices can elevate the taste of your soup. Freshly ground or mixed curry powder, for instance, will be more aromatic and flavorful than its store-bought counterpart.

After blending your soup, if it’s too thick, add more stock or water; if too thin, let it simmer for a few more minutes to reduce and thicken.

Curry and coconut milk can dominate the flavor profile of your soup. To achieve a balanced taste, consider adding a touch of acidity with lime juice or adjusting the sweetness with a bit of sugar if your pumpkin is on the bitter side.

If you don’t like the flavor of curry, you can leave the spice out and top the soup with a sprinkle of cinnamon. Or, if you prefer the classic pumpkin pie flavor, add some cinnamon, nutmeg, and clove.

Serving suggestions

We typically enjoy a bowl of this gluten and dairy-free pumpkin soup alongside something else. Regardless of which we choose, we nearly always add a garnish, either for flavor, color, or just for fun. A swirl of coconut milk, a sprinkle of roasted pumpkin seeds, or fresh herbs like cilantro can add contrasting textures and flavors.

Some of our serving partner favorites are:

1. Gluten-free versions of bread for dipping. A few favorites in our house are pita, naan, or cornbread.
2. A light, refreshing salad can balance the richness of the soup.
3. Sometimes, we want a light veggie-based meal and will pair it with tahini roasted cauliflower.
4. A bagel sandwich (if not gluten-free) or a sandwich on GF toast, if you are.
5. For a more substantial dinner, we will serve soup before any chicken dinner or even before homemade corned beef.

Some readers have asked . . .

Our pumpkin coconut soup recipe

This recipe was contributed by Jeff Albom.

If you enjoyed our KEYWORD recipe, please share it on social media and save it for later on Pinterest.

Will you try our curried gluten-free pumpkin soup?

More squash recipes you might like

Photo Credits:

All photos on this page are either shot by our team or the guest author or stock images from Depositphotos.