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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- 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
- 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.
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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!
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