Pumpkin Coconut Curry Soup is the perfect fall comfort food. Subtle Thai flavors in the most delicious pumpkin soup.
I even went above and beyond and used a REAL PUMPKIN to make this. No canned pumpkin over here…an actual pumpkin. That’s why I was happy to have some Hefty Ultra Strong Kitchen Trash Bags on hand, because not every trash bag can stand up to the pumpkin mess that goes along with making this amazing soup.
I had a ton of junk from inside the pumpkin, as well as the pumpkin rind (is that what it’s called?!), and normally a thinner trash bag would tear apart in a second. Not Hefty Ultra Strong Kitchen Trash Bags though, they kept the mess contained thanks to their Break resistant grip drawstring, and I was able to dump all this without having a mess on my kitchen floor!
See what I mean?! YUCK! Anyway, this soup came together super quick and it was very easy! I definitely recommend making it, even if you aren’t a ‘pumpkin person’ because it was sooo good and not overly pumpkiny. I also recommend you use coconut cream in this recipe, NOT coconut milk. If you are having trouble finding it in your grocery store, check the ethnic aisle and then check the cocktail aisle – sometimes they put it near pina colada mix! The cream is sweeter and really super decadent for this. It adds a bit more calories, but overall this is a really healthy dish, so it’s okay. Trust me when I give you these tips!
Pumpkin Coconut Curry Soup
- 1 onion (chopped)
- 1 small pumpkin (about 5 cups of chopped pumpkin cubes, or 2 can pumpkin puree, cut into 1 inch pieces)
- 2 roma tomatoes (chopped)
- 1 russet potato (peeled and chopped into 1/2 inch cubes)
- 3 tsp curry powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3 cups vegetable or chicken stock
- 5 ounce can coconut cream (not coconut milk – see link below)
- 3/4 cup half and half/milk/heavy cream (all will work fine)
In a large dutch oven or soup pot, add onion and saute for 1 minute. Add pumpkin, tomatoes, potatoes, curry powder, salt, cayenne pepper. Saute for about 5 minutes over medium high heat. Add veggie/chicken stock and bring to a boil. Reduce heat, cover, and simmer over low heat for at least 20 minutes (preferably longer).
Add coconut cream and half & half. Using an immersion blender, or transfer the soup to a blender, blend until mixed and creamy.
Serve and top with roasted pumpkin seeds and a splash of cream if desired.
Things you might need for this recipe:
If you like fall inspired recipes as much as I do, check out these other recipes from Domestic Superhero:
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