Warm up to a healthy, comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk. It’s made with just 7 simple ingredients and will be on your table in 30 minutes or less!
Table of Contents
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 fall and winter favorites, and my newest iteration features a Thai twist with an ode to my favorite coconut soup, tom kha gai.
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.
Why You’ll Love It
- It’s a speedy 30-minute recipe.
- Incredibly creamy. The combination of coconut milk and puréed pumpkin creates a creamy base that’s incredibly satisfying and comforting.
- Not only delicious but also nutritious. Pumpkin is a nutritional powerhouse. It’s rich in vitamins A and C, fiber and antioxidants, and coconut milk adds healthy fats.
- It tastes even better the next day. Whip up a big batch and enjoy leftovers for lunch or dinner all week long.
- It’s the perfect way to use up any leftover pumpkin pureé from weekend baking!
- Onion: I like to use yellow onions for this recipe because they give a nice savory flavor without overpowering the other ingredients. But, if you prefer other onions like white onions or shallots, don’t hesitate to use those instead!
- Garlic: If you don’t have garlic cloves on hand, ¼ to ½ teaspoon of garlic powder can be substituted.
- Yellow curry powder: Thai yellow curry adds complexity and spice, while standard yellow curry offers a milder flavor. Both work great in this recipe.
- Pumpkin purée: Canned pumpkin purée is convenient, but you can also use freshly roasted sugar pumpkins then scoop out the flesh and mash it, but you’ll want to drain out the excess liquids.
- Chicken stock: Want to make this soup vegetarian-friendly? Swap in vegetable broth.
- Unsweetened coconut milk: I like to use full-fat canned coconut milk because it provides a rich, creamy texture and robust flavor. Light versions work, too, but the end result will be slightly less creamy and rich, and the coconut flavor may be milder.
- Toppings: Pumpkin seeds, micro greens, sour cream, Greek yogurt, fresh herbs (such as cilantro or basil) and crispy bacon are all delicious options. And don’t forget the store-bought or homemade croutons for added crunch!
See the recipe card for full information on ingredients and quantities.
- Start by sautéing diced onions and minced garlic with butter and curry powder until the onions are translucent. Transfer the mixture to a blender.
- Then, add the pumpkin purée and chicken stock to the blender and blend until combined.
- Pour the mixture into a large stock pot set over medium heat.
- Next, whisk in the coconut milk.
- Cook the soup, stirring occasionally, until it is warmed throughout. Taste and adjust the seasoning with salt and pepper as needed.
- Portion into bowls, garnish with your favorite toppings and serve while it’s still hot.
Pro Tip: Make it ahead! This soup tastes even better the next day as the flavors meld.
What to Serve with Pumpkin Soup
Simple flavors shine in this quick-fix recipe, which means you have ample time to whip up a soup-and-salad combo with my favorite Thai Beef Salad with Lime Dressing. The bright, light and veggie-packed main is the perfect accompaniment alongside a warming bowl of pumpkin soup.
Prefer to go the carb route? A big bowl of soup always beckons for fresh bread. Keep it simple with my Easy Homemade Dinner Rolls and let the dipping and dunking begin.
Can You Freeze Soup with Coconut Milk?
Freezing soups with coconut milk can lead to some not-so-ideal defrosted results. If you’re looking to freeze any soup made with coconut milk, it’s best to leave the coconut milk out and blend or stir it in once you’re reheating the soup base.
No matter if you enjoy it fresh or reheated, you won’t want to miss out on the perfect dessert to complete your Thai feast: Homemade Coconut Sticky Rice with Mango.
Frequently Asked Questions
If you want to skip the coconut milk, other alternatives such as yogurt or heavy cream can be used in its place. Yogurt will be tangier in flavor while heavy cream will provide creaminess but is more bland.
If it tastes bland, I recommend adding more salt and pepper to taste. Then, experiment with spices like curry powder, ground cumin or paprika. A touch of lime juice or sweeteners like brown sugar and maple syrup can also enhance the soup’s overall taste.
Pumpkin pairs well with spices like cinnamon and nutmeg, savory herbs like sage and thyme, and sweeteners like brown sugar or maple syrup to create a balanced and flavorful dish.
Popular toppings for this soup include pumpkin seeds, fresh herbs like cilantro or basil, a dollop of sour cream or Greek yogurt, as well as crispy bacon or croutons for added texture and flavor.
- Chicken Wild Rice Soup
- Creamy Homemade Tomato Soup
- Loaded Baked Potato Soup
- Quick Cauliflower Soup
- Slow Cooker Chicken Noodle Soup
- Butternut Squash Apple Soup
Equipment
- Blender
Ingredients
- 1 Tablespoon unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon yellow curry powder
- 2 1/4 cups store-bought or homemade pumpkin purée
- 2 1/2 cups chicken stock
- 1 (13.5-oz.) can unsweetened coconut milk
- Sour cream, for serving
- Pumpkin seeds, for serving
Instructions
- 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.
Kelly’s Notes
- This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
- Make it ahead! This soup tastes even better the next day as the flavors meld.
- Freezing soups with coconut milk can lead to some not-so-ideal defrosted results. If you’re looking to freeze this soup, it’s best to leave the coconut milk out and blend or stir it in once you’re reheating the pumpkin soup base.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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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.
Licked the freaking BOWL.
Caveat: I did puree a can of white beans to add thickness (i had added a bit more broth, but not a ton). I also close to doubled the curry powder (but mine was outdated and a mild version). And I added garam masala to tip the genre a little westward. But I’m telling you, this recipe is so comforting!! I spiced and crisped up some more white beans and some tofu crumbles in the oven, and sprinkled them on top for crunch and protein cuz I made it a meal. Seriously, I’m making sure I have this link on hand cuz it was BOMB. Thank you!
LOVE reading this, Jamie! I’m thrilled you enjoyed the recipe!
It was great but I like more of a bite so added ginger and a bit of pumpkin pie spice and we didn’t chop the seeds. Since I’m dairy free we used pumpkin cream instead of sour cream. I only puréed the pumpkin with a bit of broth, cause we like the onions chopped too. But the rest was great!! Thanks so much for the starter recipe to build off of. Made a double batch so we could eat for lunches this week.
You are so welcome, Serena! I’m thrilled you enjoyed the recipe!
Amazing flavour and great to use up my Halloween pumpkin.
I’m thrilled you enjoyed the recipe, Susan!
Had high hopes when reading recipe. However turned out flavor boring when followed the recipe. Part of the problem may be my curry as it was out of date. However curry generally is quite strong. Fixed recipe with addition of pumpkin spice, bit of ground cloves and maple syrup. Did use the coconut milk instead of cream
Turned out quite good. Not giving star rating as recipe has potential.
Thanks for your feedback, Mardi!
It looks really tasty. I’m going to add some shredded ginger to the mix.
I hope you enjoy the recipe, Adria!
Tried this soup on a chilly October day, and it was perfect. I don’t often leave reviews, but this simple and delicious recipe totally exceeded my expectations. I came across this recipe looking for something to do with my leftover pumpkin puree and coconut milk. It was super quick and easy to make, and I divided all the ingredients by 3 to make just 2 servings. My husband – who is usually not a soup lover – licked his bowl clean. Will definitely be making a bigger batch tomorrow! Thank you for the recipe!
This is what I love to read, Elizabeth! I’m so thrilled you and your husband enjoyed the recipe!
Bright! Flavorful! Hearty! We added a bit of fresh ginger during the sauté of the onion. We also added cardamom seeds (recommend grinding the) during the warm up step.
Will definitely be making again!
Yay! I’m so glad you enjoyed the recipe, Dawn!
I felt the coconut milk overwhelmed the pumpkin taste so I would use less coconut milk next time. I’m a vegan and used a vegan butter which I thought had an off taste, so I would use oil next time. Overall I felt the texture was thin so I think I would lower the amount of vegetable stock.
Thanks for your notes, June. I look forward to reading your results next time :)
This was delish! I served it with sour cream, pumpkin seed and homemade croutons. I will certainly make this again.
YUM! I’m so glad you enjoyed the recipe, Dana!