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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  • 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

  • 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!

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.

Updated

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

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