Curry Coconut Curry Soup

Fall Recipes
Curry Coconut Pumpkin Soup

Skip the cutting, peeling, seeding, and baking by opting to whip up this delicious Curry Coconut Pumpkin soup with organic pumpkin puree and coconut milk in just minutes.

Be Well Tip: Looking to boost the protein content of this soup? My unflavored plant-based protein is the perfect addition! Plus, the fiber content of the protein powder results in a richer, thicker soup. Oftentimes, flour is called for in order to thicken the broth in thinner soups/stew. But if you add my unflavored protein powder instead, you get the double benefit of thickening this soup while also upping its protein content!

  • Prep Time

    2 minutes

  • Total Time


  • Servings


  • Freezer Friendly



  • ¼ cup coconut oil
  • 1 shallot, finely diced
  • 1 clove garlic, minced
  • 2 cups vegetable broth
  • 1 tablespoon of curry powder
  • ½ teaspoon salt
  • 1 (16 ounce) box 100% pure organic pumpkin
  • 1 cup light coconut milk

Optional Additions:


  • 1 tablespoon Coconut Shreds
  • 1 tablespoon Pumpkin Seeds


  1. In a deep pot, heat coconut oil over medium-high heat.
  2. Once melted, stir in the shallot and garlic; cook until the shallots are translucent, about 4 minutes.
  3. Add the vegetable broth, curry powder and salt and bring to a light-roiling boil.
  4. Whisk in the pumpkin and coconut milk, and cook another 8 minutes.
  5. Turn down the heat to medium-low and light boil for 15 minutes stirring occasionally.* Serve warm.
  6. Top with coconut shreds and pumpkin seeds, and enjoy!

*Optional: Once your soup is ready, remove from heat, add a scoop of unflavored Be Well protein powder and hit it quickly with the immersion blender to keep the silky texture.