Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.

Two white bowls containing Thai Coconut Pumpkin Soup garnished with toasted pumpkin seeds

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.

Thai Coconut Pumpkin Soup Recipe

Thai Coconut Pumpkin Soup Recipe

Thai Coconut Pumpkin Soup Recipe

Thai Coconut Pumpkin Soup Recipe

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Soup

Thai Coconut Pumpkin Soup

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
4.58 from 19 votes
Two white bowls containing Thai Coconut Pumpkin Soup garnished with toasted pumpkin seeds
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings

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
  • Equipment: Blender

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 Note:

  • This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 95kcal, Carbohydrates: 13g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 149mg, Potassium: 329mg, Fiber: 3g, Sugar: 5g, Vitamin A: 14355IU, Vitamin C: 6mg, Calcium: 35mg, Iron: 1.7mg

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Comments

  1. I have made this soup and it was a big hit. Served it over a couple of spoonful of basmati rice.. I felt the rice added just enough bulk to make it a complete meal. Will definitely make again.

  2. 4 stars
    The first time I made it, I found it a bit too oniony for my taste, so I used a 1/4 of the onion the next time and it made a huge difference. Very delicious!

  3. 4 stars
    I did not use regular curry. I used a Thai curry and loved the soup. Lots of pepper and garlic and roasting fresh ingredient makes this soup lovely.

  4. I had a medium sized pumpkin, left over from my Halloween decorations. I decided to roast it and make soup, since this is the perfect season for it. I searched a few recipes and decided, this was the ONE! I plan on making it later today! I am certain, it will be delicious! I might add a few other ingredients to it. Thank you! ❤️

  5. 3 stars
    Sorry, but I did not like this soup, is spite of the many positive reviews. Even with addition of some fresh ginger, salt, pepper, hot sauce, sour cream & pepitas, I still found it bland & lacking in flavour. I will not be making this again.

  6. 5 stars
    This is perfect for those work from home days, while the kids are remote learning. Takes no time at all to make, it uses thing we already have in the pantry and it’s delicious. I topped mine with air fried kale chips. Moms have to sneak in green leafy veggies wherever they can!

  7. 5 stars
    Delicious. I added Thai red curry paste, a touch of soy sauce and northern great beans to make it heartier. Yum!

  8. 5 stars
    So yummy!! I added a little minced ginger to kick it up a notch Leftover diced chicken breast turned it into a meal

  9. 5 stars
    After following the recipe exactly a couple of times, I’ve begun cutting corners. If I use flaked onion and diced garlic then I can skip the blender step entirely. It isn’t quite as smooth as your original, but it tastes fine and can be done in just one pot with one spoon. The other day my husband asked for peas. In they went. As floaters. Also quite fine. Tastes OK cold, too, but warm brings out the flavors better.

  10. 5 stars
    Had just processed 16 pounds of Halloween pumpkin when I stumbled on your recipe. Had all the ingredients on hand so I made it without changing anything. Didn’t even add salt, pepper, or the optional toppings. Bonus points for the quantity of soup fitting in my blender. Just barely, but it didn’t overflow. The soup was a big hit. 15 3/4 lbs of pumpkin mash left. We’ll be having this soup many more times. Thank you!

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