Pumpkin Curry Soup
This Thai Curry Pumpkin Soup combines the natural sweetness of pumpkin with the boldness of Thai red curry paste. It's a comforting dish that offers a taste of autumn with Southeast Asian flair, perfect for cozy nights in or festive fall feasts like Thankgsiving dinner.
Servings 6 servings
Calories 75kcal
Ingredients
- 6 cups vegetable broth
- 1 29-ounce can pumpkin puree
- ⅓ cup brown sugar
- ¼ cup red curry paste
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground ginger
- 1 14-ounce can full-fat coconut milk
Instructions
- Combine vegetable broth, pumpkin, brown sugar, curry paste, garlic powder, onion powder, salt, pepper, and ginger in a large stockpot. Heat over medium heat until simmering. Simmer for about 20 minutes, stirring occasionally.
- Stir in the coconut milk and bring back to a simmer.
- Serve hot.
Video
Notes
You can substitute chicken broth or chicken stock for the vegetable broth.
If the soup is too thick, add a bit more broth.
You can substitute 2 teaspoons of minced fresh ginger for the ground ginger and 2 minced fresh garlic cloves for the garlic powder.
You can substitute lite coconut milk for full-fat.
If you don’t like the flavor of coconut milk, you can use heavy cream or half-and-half instead.
Garnish it with a drizzle of coconut cream and a sprinkling of toasted pumpkin seeds.
Store in the refrigerator for up to 5 days, or in the freezer in an airtight container for up to 3 months.
If the soup is too thick, add a bit more broth.
You can substitute 2 teaspoons of minced fresh ginger for the ground ginger and 2 minced fresh garlic cloves for the garlic powder.
You can substitute lite coconut milk for full-fat.
If you don’t like the flavor of coconut milk, you can use heavy cream or half-and-half instead.
Garnish it with a drizzle of coconut cream and a sprinkling of toasted pumpkin seeds.
Store in the refrigerator for up to 5 days, or in the freezer in an airtight container for up to 3 months.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 1720mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2079IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.5mg
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