Creamy Thai Pumpkin Soup

Creamy Thai Pumpkin Soup

This Creamy Thai Pumpkin Soup is soothing and the perfect palette starter to any Fall dinner party or your annual Thanksgiving. Serve it in a shooter glass or even in a pumpkin bowl!!

Pumpkin is super high in beta-keratin & antioxidants and the coconut milk makes the entire soup super creamy without compromising the calories in heavy cream!!

Dairy-Free / Vegan / Gluten-Free, Serves 4-6


  • 1 1/2 tsp. coconut or grape seed oil
  • 2 tbsp. red onion, finely diced
  • 1 clove fresh garlic
  • 2 tbsp. yellow curry paste (find this prepared in the Asian specialties section of the store)
  • 13.5 oz. can light coconut milk
  • 3 cups low sodium vegetable broth
  • 30 oz. organize pumpkin puree
  • 1 small red chili, seeded and finely chopped (be care of the seeds and your eyes). You can also substitute 1/2 tsp. dried red chili flakes
  • 1 tbsp. fresh cilantro or parsley, chopped
  • Sea salt to taste


  1. In a large saucepan, heat oil and sauté onion and garlic over medium low heat until translucent, taking care not to brown. Add chili.
  2. Add the curry paste and sauté until fragrant, about 3 minutes. Add the broth and the pumpkin and whisk together until well incorporated and creamy.
  3. Add the coconut milk and cook until mixture bubbles for a few minutes.
  4. Remove from head and garnish with a drizzle of coconut milk and fresh cilantro.

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