Warm up to a healthy, 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 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.
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.
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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 Note:
- This soup can be made vegetarian by swapping vegetable broth for the chicken stock.
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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.
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!