If you’re in the market for a fast, vibrant, naturally vegetarian dinner, you can’t beat this Thai-inspired Pumpkin Curry Soup with coconut milk. Made with just 10 shelf-stable pantry staples and exactly zero chopping, this curried pumpkin soup is a lifesaver for busy weeknights.
Do you ever have those days where time slips through your fingers like sand, and, before you know it, it’s dinnertime? And then, you stick your head in the fridge and realize “oh dang! I forgot to go shopping!” Me too, friends.
And you know what I do when that happens? Why, turn to delectable pantry-based meals like this pumpkin coconut milk soup, of course! Made with a few canned superstars and a handful of other pantry staples, my simple Thai pumpkin soup takes a mere 5 minutes of prep and can be on the table in just 30 minutes. Dinner catastrophe, averted!
Jump to:
- What is Thai Pumpkin Curry Soup?
- What does it taste like?
- Why You’ll Love This Pumpkin Curry Soup Recipe
- Ingredients Needed
- Substitutions
- How To Make Thai Pumpkin Soup With Coconut Milk
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Thai-Inspired Pumpkin Curry Soup Nutrition
- Pricing Info
- Other Easy 1-Pot Recipes
- Recipe
What is Thai Pumpkin Curry Soup?
Imagine the perfect fusion of creamy, sweet, and spicy, all swirled together in a single bowl. That’s Thai Pumpkin Curry Soup in a nutshell! It’s the kind of dish that warms your soul by blending the creamy comfort of pumpkin with the zingy allure of Thai red curry. In other words, it’s an impeccable dish as we transition into the fall season.
But here’s the kicker: this pumpkin soup with coconut milk is not only about tantalizing your senses; it’s also about embracing convenience without compromising on flavor. Let’s face it – we all have those evenings when we crave a hearty meal without the fuss of a complicated recipe.
That’s where this pumpkin Thai soup swoops in to save the day. Crafted from shelf-stable pantry ingredients, this recipe is the embodiment of simplicity and convenience. With just a handful of items you likely already have on hand, you can conjure up a wholesome bowl of comfort in no time!
If you’re in search of a weeknight meal that combines convenience with deliciousness, look no further than this Thai pumpkin curry soup recipe. With its harmonious blend of creamy, sweet, and spicy elements, it serves as the perfect last-minute meal as we venture into autumn. Brace yourself for flavors that are not only comforting but also exhilarating
What does it taste like?
Sweet pumpkin takes center stage in this curried pumpkin coconut soup, swirling you into a velvety embrace that’s as comforting as a warm hug. Then you’ll get a hint of creamy, tropical goodness from the coconut milk, which transforms the soup into a lusciously rich affair.
And just when you think you’ve unraveled the mystery, a subtle kick of funky spiciness sneaks in, wrapping the whole experience in an enchanting aura.
At the heart of this cozy masterpiece lies the pantry powerhouse known as Thai red curry paste. Made with about a dozen ingredients packed into one tiny bottle, prepared curry paste is a must-have flavor booster! Bursting with vibrant flavors and a hint of spiciness, this single ingredient transforms humble canned pumpkin into a daringly delectable dish.
Why You’ll Love This Pumpkin Curry Soup Recipe
Still on the fence about whether or not to try this coconut curry pumpkin soup? Well, aside from being lick-the-bowl delicious, this simple soup recipe is also:
- Quick & Easy – Did I mention there’s NO chopping required?!? Just open a few cans, measure out a few spices and other ingredients, and go. This pumpkin coconut soup takes just 5 minutes of active prep, then the stove does all the rest!
- Made With Only 10 Ingredients – And they’re all shelf-stable, making this coconut pumpkin curry soup ideal for when the fridge is looking extra bare.
- Super Versatile – As with most soups, this Thai pumpkin number is a great spot to use up all the leftover bits and bobs in your fridge or freezer. Bulk it up with those slightly wilty greens you bought with the best intentions, but never got to. Use up all your half-used bags of frozen veggies, or add a can of drained beans for added heft. You can even toss in shredded chicken for an added dose of protein!
Ingredients Needed
As promised, you can easily make this curried coconut pumpkin soup just by shopping your pantry. Here’s what to grab:
- Low-Sodium Vegetable Broth – Opting for low-sodium gives you greater control over the final seasoning of the dish.
- Canned Pumpkin Purée – Make sure you’re grabbing 100% pure pumpkin, NOT pumpkin pie filling. You are welcome to use either a large 29-ounce can or two 15-ounce cans!
- Brown Sugar – To balance out the tang of the lime juice and funky spiciness of the curry paste. Feel free to use light or dark brown sugar depending on what you have on hand.
- Red Curry Paste – This powerhouse ingredient is packed with all kinds of flavorful goodness like red chiles, lemongrass, and turmeric. Don’t you just love when one bottle holds all the goodies?!?
- Garlic Powder & Onion Powder – For allium sweetness and complexity, but without having to deal with tears, sticky fingers, or annoying papery skins. Remember: this curried pumpkin soup recipe is all about convenience!
- Ground Ginger – For an added burst of sweet, spicy flavor.
- Canned Full-Fat Coconut Milk – For turning your Thai curry pumpkin soup into an exceptionally creamy bowl of yum.
- Salt & Black Pepper – These basic seasonings belong in just about every savory dish I can think of!
Substitutions
If your pantry looks different than mine, not to fret! Here are some simple swaps you can make:
- Low-Sodium Vegetable Broth – Feel free to use chicken stock if you’re not vegetarian. You can also always use water flavored with the bouillon powder or paste of your choice.
- Canned Pumpkin Purée – Acorn squash or butternut squash purée will both work, as will sweet potato purée.
- Brown Sugar – Feel free to use a less-processed alternative (e.g. grated jaggery or coconut sugar), though you may need to adjust how much you add. You’re also welcome to use a sugar-free sweetener like monkfruit if you prefer.
- Red Curry Paste – Thai red curry is also sometimes sold as a powder, so feel free to swap that in. You can also make your own curry paste if needed!
- Garlic Powder & Onion Powder – Feel free to swap in chunkier dried garlic or onion flakes. You can also use fresh garlic and onion, though you’ll want to quickly sauté them in a touch of oil before adding the rest of your ingredients to the pot.
- Ground Ginger – Frozen or refrigerated ginger paste is a great sub here. You can also peel and grate fresh ginger if you prefer!
- Canned Full-Fat Coconut Milk – You can use light coconut milk if needed, though the resulting pumpkin Thai curry soup won’t be quite as rich if you do. You’re also welcome to use dairy cream or half-n-half if that’s what you have, though you’ll miss out on some of the deliciously tropical undertones if you do.
How To Make Thai Pumpkin Soup With Coconut Milk
This pumpkin coconut milk soup recipe comes together with practically zero fuss. Here’s how:
Step 1: Add vegetable broth, pumpkin, brown sugar, curry paste, garlic powder, onion powder, salt, ginger, and pepper to a large pot.
Step 2: Heat over medium heat until simmering, stirring occasionally. Once it is warmed through, you’re done.
Step 3: Finish. Once simmering, add the coconut milk to the pot. Heat and stir until everything is well combined and smooth.
Step 4: Garnish with a drizzle of coconut milk and some roasted pepitas.
Step 5: Serve & Enjoy!
Optional Variations & Dietary Adjustments
One of my favorite things about this recipe for pumpkin curry soup is how adaptable it is. Here are just a few ideas to get you started:
- Spicy – Feel free to add a fiery chili pepper like a chopped jalapeño or serrano to your soup base. You can also use hot sauce like sriracha or sambal oelek to add a little heat.
- Vegan Pumpkin Curry Soup – Just ensure your red curry is free from ingredients like shrimp paste or fish sauce. I like Thai Kitchen brand, which is entirely plant-based AND gluten-free to boot.
- Add-Ins:
- Chicken – Leftover chopped or pulled chicken work equally well here.
- Chickpeas – If you’d like to add some vegan protein to the mix, garbanzo beans are always a safe bet.
- Veggies – Adding a steamed and drained bag of the mixed frozen veggies of your choice is an excellent way to boost your nutritional intake. Colorful bell peppers, crunchy snap peas, nutty cauliflower, starchy peas… there are so many good options. This is also a great spot to toss in greens that are beginning to wilt. Peppery watercress or tender baby spinach are my favorites.
Serving Suggestions
Wondering what to serve with pumpkin curry soup? Here are some of my favorite ideas:
- On Halloween, with some super dark bread on the side (think rye or pumpernickel) to fit the traditional color theme. It’s gorgeous, delicious, plus you get a little nutrition amidst all the festivities. Other grazing foods like dips, spreads, and skewers are always a welcome break from all the candy.
- Too many mouths to feed? Serve in coffee mugs! (If you’ve seen my sister site, CoffeeCopycat.com, you know I have a LOT of those 😂)
- For Thanksgiving, as an appetizer. Amp up the festive factor with ruby-red pomegranate arils. It’s a great way to help fill bellies up without spending a fortune. Then, serve up my cheesy mashed potatoes, bacon green bean casserole, and acorn squash salad with maple dressing for the main event. And don’t forget pumpkin pie cookies for dessert!
Recipe Success Tips
- Be 1000% sure you grabbed 100% pumpkin purée, NOT pumpkin pie filling. They’re very different.
- Shake your room-temperature coconut milk very well before adding to the soup. Try and save a dribble for a final dramatic (but nearly effortless) garnish.
- When reheating, be careful not to boil too furiously. At most, it should reach a simmer.
FAQs
The most straightforward way is also the most time-consuming: allow the soup to simmer and evaporate. If you have the time, this is the easiest to dial into the exact level of thickness you’re going for.
Other options include:
-adding thickeners (e.g. a cornstarch slurry or instant potato flakes) or,
-adding extra ingredients that also happen to be thickening (e.g. diced potatoes, brown rice, or cooked and drained chickpeas — smash a few for extra thickening power!)
If it’s still in the can, you should inspect the can itself. Any bulges are grounds for immediate removal. Dents should also be approached with caution.
Aside from that, trust your normal cook’s gut. How does it look? Smell? If all seems pretty normal, give it a small taste. If it passes those tests, it’s 99.9% likely that it’s fine to use.
I personally prefer coconut milk, especially in this Thai-inspired curry. The flavor is super on-point!
Anything you’d normally pair with a delicious soup — a hunk of crusty bread, a side salad, a half sandwich, or even a scoop of rice.
Thai-Inspired Pumpkin Curry Soup Nutrition
Let’s break down the nutritional lowdown of this scrumptious pumpkin curry soup, but in a way that won’t make your eyes glaze over with numbers:
A hearty serving of this pumpkin coconut curry soup comes in at around 217 calories. Now, let’s talk fat – we’ve got about 11 grams of it. But fear not, because not all fats are villains. The fat from the coconut milk helps make things rich and satisfying, plus it’ll help you feel fuller.
Now, onto the protein – we’re looking at around 2 grams. If you want to bump this up, you have a lot of options. Try using chicken bone broth in place of the veggie broth, or add protein-packed chickpeas, beans, or shredded chicken.
Sodium, ahoy! There’s about 785 milligrams of it floating around. Just a heads-up: if you’re keeping an eye on your salt intake, you might want to plan your day’s meals around this.
In this pumpkin soup, each serving has around 26 grams of carbs, but the cool thing is that around 4 grams of that is fiber. For those who don’t know, fiber is the unsung hero that helps keep things moving, er… smoothly in your digestive universe.
So there you have it, a little sneak peek into the nutrition behind this Thai Pumpkin Curry Soup. It’s got a bit of everything to satisfy your taste buds and keep you fueled for your autumnal adventures.
Total nutritional content per serving is:
- Calories: 217 calories
- Total Fat: 11 grams
- Protein: 2 grams
- Sodium: 785 mg
- Carbohydrates: 26 grams
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 4 cups low-sodium vegetable broth: $3.12
- 29 oz canned pumpkin puree: $4.46
- ⅓ cup brown sugar: $0.15
- ¼ cup red curry paste: $1.99
- 1 tbsp garlic powder: $0.05
- 2 tsp onion powder: $0.03
- 1 tsp salt: $0.01
- 1 tsp ground ginger: $0.04
- 1 tsp black pepper: $0.02
- 14 oz full-fat coconut milk: $3.09
The total comes out to be about $12.96 or roughly $2.16 per serving!
Other Easy 1-Pot Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Pumpkin Curry Soup
Equipment
- 1 5 or 6 qt Dutch Oven or large pot
Ingredients
- 4 cups low-sodium vegetable broth
- 29 oz canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup brown sugar
- ¼ cup red curry paste
- 1 tbsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp black pepper
- 14 oz full-fat coconut milk
Instructions
- Add vegetable broth, pumpkin, brown sugar, curry paste, garlic powder, onion powder, salt, ginger, and pepper to a large pot. Heat over medium heat until simmering, stirring occasionally.
- Once simmering, add the coconut milk to the pot. Heat and stir until everything is well combined and smooth.
- Serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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