In Thailand, there are numerous variations of this street cuisine. Our family’s recipe, which we serve with a tangy, sweet chili sauce, has been passed down through the generations. Since all of our friends ask for this, we frequently make a large number for gatherings.
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup coconut oil
- 1 cup chopped onions
- 1 clove garlic, minced
- 3 cups vegetable broth
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon crushed red pepper flakes
- 1 (15 ounce) can 100% pure pumpkin
- 1 cup light coconut milk
Instructions
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Reviews
Roasted my Jarrahdale pumpkin and used part of it to make this soup. I didn’t have curry powder so I used Red curry paste. I also substituted graham masala for the coriander and used regular coconut milk. Everyone loved the soup.
Yes roasted with apples and red peppers. Omitted the nutmeg have allergy to it used ground cloves instead
It was really good! I added a dash more of each spice, plus garam masala, and cinnamon. Mine also needed a lot more salt. When I went to pour in my light coconut milk, I realized that I poured in only the cream, as it had separated, so don’t forget to shake the can before you open it! Mine still tasted great, though. It wasn’t noticeable.
A bit spicy, but good!
I’ve been making this pumpkin soup for years (15?) but instead of curry powder, I use Mae Ploy Yellow Curry Paste (a couple of tablespoons). You can get it on Amazon, in most Asian markets and restaurant supplies. It is fantastic and really makes the soup. Reduce the broth and you’ll have authentic Yellow Thai curry sauce for chicken, veggies and tofu, or whatever!
My family loves this and want it always! They love the texture. I love that they love it and it’s so easy.
I made this recipe several times a year. I just love the flavor. I add some lemon drops to make lighter.
I used fresh, roasted, cubed pumpkin instead of canned, 1/4th the coconut milk called for because I only had full-fat Thai coconut milk available, and I added a tablespoon of maple syrup to give it a hint on sweetness, along with the exact amounts of the spices called for. It was very good, and we both liked it. My husband found it very spicy, but it seemed only moderately spicy to me… I suspect the leftovers will feel quite a bit spicier, as they often do.
Very tasty soup! I added some red lentils and nutritional yeast for protein. Made with roasted fresh pumpkin. Loved it!
The recipe tastes so awesome and it is so easy that it has make its way into my comfort soup recipe greatest hits list! I make it exactly as it is written, unless it’s just for me, then I amp the heat a little, but it’s delicious just the way it is! It freeze well too. I do it in small batches for cold winter nights when I don’t want to cook!
I sauteed the onions in a light coating of avocado oil, reducing the fattiness in other reviews. I increased the spices to 1.5 times the amount called for and added cinnamon, ginger, and sage, which added a lot more flavor. Served in sourdough bread bowls, it made for a perfect fall meal!
Easy and delicious one-pot meal! We enjoyed it with sourdough bread. I added mushrooms, sauteing them with the onions. When I added the pumpkin, I added 1/2 can of corn.
Wow! Just wow! Changes: I used a mix of chicken and beef bouillon for the stock, and about 2/3 cup of coconut cream. I could eat this hot OR cold!
I’m not a huge curry fan, so I cut the curry in half. I kept everything else as directed and garnished with some kale crisps and chopped mixed nuts. This recipe is now saved in my favorites. Loved it!
Not great. Not very tasty. Added thyme which made it a touch better, still won’t make again.
I doubled the chili flakes and it was delicious.
I served this soup as a first course at a dinner party and it was a bit hit. I did not have coconut oil and substituted canola oil. But I did have light coconut milk. I plated it with pumpkin seeds and it looked lovely as well as had that little crunch here and there. I’d make this again.
Very nice flavor, but in agreement with others, I would double the pumpkin, add a bit of ginger and a little turmeric for color. We are not vegan, so used chicken stock and are enjoying it very much.
I used chicken broth instead of vegetable broth and it tasted very good!
I doubled this recipe for a dinner party and had rave reviews, spicy enough to warm you up on a cold fall night. Will definitely make it again and again!
It was a nice blend of pumpkin & spice, curry spice. I made it for the co-op I volunteer at. Then I made it at home again. One could omit the red pepper flakes