What's low carb, packed with veggies and trending all over? Cauliflower fried rice! Well, to be more accurate, it's more like "rice" because this healthy alternative to t…
Thai Coconut Pumpkin Soup
- 18 Comments
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Now that soup season is in full swing, it’s time to grab your spoon and start enjoying quick and easy meal-in-a-bowl lunches and dinners. Pumpkin soup is high atop my list of winter favorites, and this year I’ve decided to add a Thai twist to the classic with this healthy recipe for coconut pumpkin soup made with plenty of fresh garlic. I’ve traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors.
A simple ingredient swap makes this soup vegetarian, but carnivores and vegetarians alike won’t want to miss out on the perfect dessert to complete your Thai feast: Homemade Coconut Sticky Rice with Mango. Now that is the ultimate takeout-fakeout meal, and you never even had to change out of your pajamas. Win, win andddd win.
Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Disclosure: This post contains Amazon Affiliate Links.
Thai Coconut Pumpkin Soup
- YIELD: 6 servings
- 1 Tablespoonunsalted butter
- 1medium onion, diced
- 4cloves garlic, minced
- 1 teaspoonyellow curry powder
- 2 1/4 cups store-bought or homemade pumpkin purée
- 2 1/2 cupschicken stock
- 1 (13.5-oz.) canunsweetened coconut milk
- Sour cream, for serving
- Pumpkin seeds, for serving
- Equipment: Blender
Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.
This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag