Coconut Curry Pumpkin Soup


Coconut pumpkin curry is a popular dish originating from Thailand and often prepared during the fall season in the United States using fresh pumpkin. Preparing this spicy curry soup on a cold day will warm up your friends and family, and give them a mixture of memorable flavors that include curry powder, pumpkin puree, coconut milk and kaffir leaves. The coconut curry pumpkin soup is also beneficial if you are looking for a simple curry recipe that requires little ingredients and a short time to prepare.

Step 1

Add 1 tbsp. of extra virgin olive oil to a large pot and heat over medium-high heat.

Step 2

Peel and dice one small yellow onion. Add 1 cup of onion and 1/4 tsp. of minced garlic to the large pot.

Step 3

Stir the onion and garlic, and cook on medium-high heat for at least five minutes. Add 1/2 tsp. of crushed red pepper, 1/2 tsp. of salt, 1-1/2 tsp. of sweet curry and 3 cups of chicken broth.

Step 4

Bring the mixture to a boil and continue to cook for at least 10 minutes, stirring frequently. Cover the pot and continue to boil with medium-high heat for at least 15 minutes.

Step 5

Stir in 1 can of pumpkin puree and 1 cup of coconut milk and cook for five more minutes. Remove the pot from the heat and serve the soup warm.

Things You'll Need

  • 1 can pumpkin puree
  • 3 cups chicken broth
  • 1 cup coconut milk
  • 1 yellow onion (1 cup)
  • 1/4 tsp. minced garlic
  • 1-1/2 tsp. sweet curry powder
  • 1/2 tsp. salt
  • 2 kaffir lime leaves
  • 1/2 tsp. crushed red pepper
  • 1 tbsp. extra virgin olive oil


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Keywords: pumpkin soup, coconut curry, pumpkin puree

About this Author

Greg Lindberg is a graduate of Purdue University with a Bachelor of Liberal Arts degree in creative writing. His professional writing experience includes three years of technical writing for an agriculture IT department and a major pharmaceutical company, as well as four years as staff writer for a music and film webzine.