Warm up to a healthy, comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
4.72 from 38 votes
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 6servings
Equipment
Blender
Ingredients
1Tablespoonunsalted butter
1medium onion, diced
4cloves garlic, minced
1teaspoonyellow curry powder
2 1/4cups store-bought or homemade pumpkin purée
2 1/2cupschicken 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.
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.
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