How to Make Pumpkin Soup With Curry Paste and Coconut Milk


Pumpkin soup with curry paste and coconut milk is a Thai-inspired soup that makes an excellent quick main course on a cold fall or winter evening. Combined with a loaf of hot walnut bread and apple butter, a crisp green salad with simple white wine vinaigrette and a glass of dry Chardonnay or medium-bodied brown ale, pumpkin soup with curry paste and coconut milk is a hearty, satisfying main dish. This soup will keep in the refrigerator for 2-3 days, but might require more vegetable stock to thin the soup during reheating.

Step 1

Preheat the oven to 450 degrees F.

Step 2

Put the pumpkin in a large ovenproof dish and cook in the oven for 12-15 minutes or until the edges begin to brown.

Step 3

Heat the oil in a large sauté pan over medium heat and sauté the onion and ginger for 8-10 minutes or until the onions become translucent. Add the red curry paste and cook for an additional 1-2 minutes.

Step 4

Transfer the contents of the sauté pan and 1 cup of the roasted pumpkin to a food processor. Add 1 cup of coconut milk and puree until the mixture is very smooth.

Step 5

Transfer the contents of the food processor to a large saucepan and stir in the remaining pumpkin puree, coconut milk, vegetable stock and apple juice. Season with sea salt to taste and heat over medium heat for 5-7 minutes or until warm.

Step 6

Ladle the soup into individual serving bowls and garnish with a dollop of crème fraiche and the chopped fresh parsley. Serve immediately.

Things You'll Need

  • 2 cups canned pureed pumpkin
  • 2 tbsp. vegetable oil
  • Vidalia onion, finely chopped
  • 1 tbsp. grated fresh ginger
  • 1 tsp. red curry paste
  • 2 cups coconut milk
  • ¾ cup vegetable stock
  • 6 tbsp. apple juice
  • Sea salt (to taste)
  • Crème fraiche, for garnish
  • ¼ cup chopped fresh parsley, for garnish


  • Vegetarian Times

Who Can Help

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Keywords: pumpkin soup, curry paste, coconut milk

About this Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and non-fiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."

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