5 Ingredient Thai Pumpkin Soup

by heidi on October 31, 2013

With just 5 simple ingredients, my Thai Pumpkin Soup delivers a curry and coconut flavor combination more often expected from a pumpkin soup recipe with far more ingredients than 1, 2, 3, 4, 5. Bonus: It’s ready to eat in under 10 minutes.

5 Ingredient Thai Pumpkin Soup | foodiecrush.com

My Smudge has been losing her mind this year with anticipation of Halloween, dressing up herself, the house and of course, the dogs. Oh those poor dogs.

She’s carved 172 pumpkins and has even planned out what container she’ll be storing her “free” candy in after she roots through her haul (these from OXO make her feel like she has a candy store right at home.) As long as that stash is close to me, I like her plan.

I love Halloween too. But man, when Halloween is on a weeknight, the rush of getting her home from school, then getting us all into costumes, rounding out the candy and then either hosting the annual Halloween party (woo-hoo I got a pass on that this year) or sailing off to one of her friends’ house to do the trick or treat routine (yea for friends!) takes TIME.

And time is always a precious commodity since its usually a rarity.

5 Ingredient Thai Pumpkin Soup | foodiecrush.com

That’s why with just 5 ingredients as the sum total of deliciousness, my Thai Pumpkin Soup is the perfect last minute fare.

It’s a savory time saver. You don’t have to pay me extra for the jokes folks.

When I was making this curry pumpkin soup for today’s post I had every intention of putting my ready to be cooked, 3 pound sugar pumpkin to work, just like I did in my Pumpkin Soup with Crispy Sage. But the first snowstorm of the year kicked that plan of action out. the. front. door.

Thanks to heavy snow on still leafed out tree limbs, the power lines in our neighborhood went down. Which meant no power for the entire day. Which meant no plugging in of any appliance that might turn a chunky pumpkin into a creamy soup and no internet to get my wickedly good recipe up on the blog.

5 Ingredient Thai Pumpkin Soup | foodiecrush.com

Of course my first thought was with no power at my house, it would be the perfect time to make a run to Nordstrom Rack or HomeGoods. But since my stove is gas and my camera works on batteries those diversions weren’t a gonna happen.

Instead I raided the pantry for some canned pumpkin and made this recipe even simpler on myself.

With no chopping, no sautéeing, it seriously took maybe 5 minutes more to make this soup than opening a can of Campbell’s. And that’s mostly just because I had more cans than just one to open.

5 Ingredient Thai Pumpkin Soup | foodiecrush.com

5 Ingredient Thai Pumpkin Soup | foodiecrush.com

A few recipe notes:

1. Don’t let the ease of this pumpkin soup recipe fool you. It would make a killer starter to any entertaining plans that include your cooking a meal, including Thanksgiving. It’s a one pot shop and can be pulled together in 10 minutes, leaving more time for last-minute mashing and gravy slurries to be made.

2. If you prefer to use a fresh pumpkin instead of the canned variety, choose a 2-3 pound pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan. Continue the recipe at the coconut milk stage.

3. Making this a main meal is terribly simple with the addition of a simple protein. For poultry lovers, add in 2-3 chicken breasts chopped into bite-size chunks when you add the coconut milk and cook for about 5 minutes longer or until the chicken is cooked through.

4. For vegetarians, add chunks of tofu and even a few green beans or peas once you’ve added the coconut milk and cook until warmed through.

5. If you’re using a fresh pumpkin, reserve a cup or so and add in the chunks to the soup for more bite.

5 Ingredient Thai Pumpkin Soup

Yield: serves 4

5 Ingredient Thai Pumpkin Soup

Ingredients

2 tablespoons red curry paste
4 cups chicken or vegetable broth, about 32 ounces
2 15 ounce cans pumpkin puree
1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon
1 large red chili pepper, sliced
cilantro for garnish if desired

Instructions

  1. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
  2. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
  3. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.

adapted from The Instant Cook by Donna Hay

http://www.foodiecrush.com/2013/10/5-ingredient-thai-pumpkin-soup/

Wishing you a safe and scary Halloween. In 5 ingredients or less.

Thai-Pumpkin-Soup-FoodieCrush.com-18-2

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52 comments |

Posted in: recipes,soups and stews,vegetables and fruits

{ 38 comments… read them below or add one }

ThisBakerGirlBlogs October 31, 2013 at 2:16 am

Looks gorgeous! And with only 5 ingredients? – Love it even more!

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Averie @ Averie Cooks October 31, 2013 at 4:15 am

Coconut milk, red peppers, and either sweet potatoes or pumpkin is the way the most of my soups start off. I’d love yours! Pinned!

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Belinda @themoonblushbaker October 31, 2013 at 5:27 am

Wow so easy!! Love the ease of it! Red, orange and white are so this seasons food colours.

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heidi October 31, 2013 at 7:29 am

Orange is my favorite color, so I’m partial to it even in food.

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Annalise @ Completely Delicious October 31, 2013 at 6:17 am

What a fun story. Love this recipe!

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Tieghan October 31, 2013 at 6:21 am

This is so pretty and my favorite flavors! I made thai soup yesterday, but I can surely do it again today! Happy Halloween!

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Barbara @ Barbara Bakes October 31, 2013 at 6:55 am

Soup never looked prettier.

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Christine @ Cooking with Cakes October 31, 2013 at 7:22 am

I need to know the secrets of your perfect coconut milk swirl!!! These soups look absolutely delicious :)

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heidi October 31, 2013 at 7:28 am

Just use a small spoon and do a quick drizzled circle and hope the drips fall where they should :)

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ashley - baker by nature October 31, 2013 at 7:44 am

I love the simplicity of this soup, Heidi! And your photos always make me swooooon.

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Stefanie @ Sarcastic Cooking October 31, 2013 at 8:39 am

Looks simply perfect. What a great warming meal to eat after a cold rainy night of trick-or-treating.

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Bev @ Bev Cooks October 31, 2013 at 10:31 am

Oh. Oh oh I need this.

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Kelly Senyei | Just a Taste October 31, 2013 at 11:50 am

This looks spectacular! So perfect for fall!

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Kiran @ KiranTarun.com October 31, 2013 at 12:38 pm

Yum!! We love pumpkin soups with Thai flavors. Divine :)

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Samantha October 31, 2013 at 1:34 pm

This looks delicious and super simple! Thanks for sharing.

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Katrina @ Warm Vanilla Sugar October 31, 2013 at 1:48 pm

All the thai flavours in there are fabulous! Yum!

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Cailee @ http://hellohealthyeating.com October 31, 2013 at 3:19 pm

Oh yum!! What a great idea!! There are so many different pumpkin recipes out there for this time of year, but I love that you made a savory one rather than a sweet traditional recipe (although those are great too!) Anyways, thanks for the post!!

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Laura (Tutti Dolci) October 31, 2013 at 5:42 pm

I love the Thai flavors in your soup!

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Liz October 31, 2013 at 7:08 pm

Thank you for the nice recipe. Happy Thanksgiving!

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Sommer @ ASpicyPerspective November 1, 2013 at 8:05 am

Mmmmm…gorgeous soup, Heidi! Love these flavors!

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Chung-Ah | Damn Delicious November 3, 2013 at 1:14 am

I love that your daughter has planned Halloween candy storage!

And this soup! I can’t wait to try your Thai recipes! Thai pumpkin is a great combo of flavors.

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Betsy November 4, 2013 at 9:10 am

This looks so tasty! Could I use light coconut milk?

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Kathryne (Cookie and Kate) November 5, 2013 at 7:44 pm

Oh, now I’m dying to know what Smudge dressed up as on Halloween! I bet her outfit was killer. This soup is totally brilliant, Heidi!

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Liz November 11, 2013 at 8:26 pm

This sounds really delicious, I can’t wait to try it. Thanks!

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Summer December 15, 2013 at 11:01 am

Not sure what Indid wrong here but my soup was very bland and not very creamy. I used quality, light coconut milk and canned pumpkin- this isn’t dft than purée is it? Also to cook the redcurry paste- should it just sit in the med temp pan w nothing else? I feel that this is where I went wrong and the true flavor of the paste didn’t come out. I added cinnamon, nutmeg, and allspice to somewhat salvage the recipe.

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Allie January 5, 2014 at 7:23 pm

Like Summer, I also found the soup to be bland and not very creamy. We had to doctor it up a lot to make it palatable. I added an extra teaspoon of curry paste, lemon juice, a dash of sweet chili sauce, and at the table we added nutritional yeast and hot sauce. It was okay in the end, but not something I’d make again.

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heidi January 6, 2014 at 9:27 am

Sorry you didn’t find it as flavorful, glad you added some of your own tastes to make it more so.

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Lisa September 8, 2014 at 4:43 pm

So the red chili pepper is only for garnish, too? None diced up in the soup? Does the curry paste give it enough zing?

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Lauren October 14, 2014 at 6:17 pm

I, too found the recipe to be lacking a little something. I added some salt, which helped, but I didn’t have much time to experiment with any additional flavors. I definitely think salt is key here though.

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heidi October 14, 2014 at 11:14 pm

From chocolate to savory, salt always brings out the flavor. Good addition!

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jayne October 16, 2014 at 6:12 pm

Hmmm…I found this bland and too thin. I added garlic, salt, fish sauce, soy sauce, lime juice. Also peanut butter, not because I really wanted the flavor, I just needed to thicken it up. We ended up eating it w/tofu over rice, but I wouldn’t make it again.

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Allayna November 5, 2014 at 2:35 pm

Easy way to remedy that is to just add more pumpkin..

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Kathy October 21, 2014 at 6:02 pm

I made this and had a big bowlful. It was delicious but it made quite a bit so I am wondering if it freezes okay. Does anyone know? It would be even better with a turkey sandwich… (I’m thinking about Thanksgiving leftovers in October!)

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Allayna November 5, 2014 at 2:35 pm

I didn’t find that it froze well at all, it changes the consistency. The flavor is still spot on, but it takes the soup from creamy to feeling like it’s not really smooth. That might change if you threw it in a blender for a minute or two though, who knows?

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Olivia October 24, 2014 at 4:09 pm

Great recipe! I only needed 4 ingredients because I didn’t use the chili pepper garnish since I was only making it for myself. Added chicken and served it over quinoa seasoned with curry powder. Absolutely simple and delicious! Thanks for the recipe!

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heidi October 26, 2014 at 11:19 pm

Check you out! Great that you improvised to your taste and love the idea of adding the chicken and quinoa. I’ll definitely give it a try with the curry powder, sounds good.

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Allayna November 5, 2014 at 2:34 pm

I loved this recipe, devoured the first bowl in record breaking time.

I will caution, however, that this recipe really doesn’t freeze well! It’s not time consuming to make so, I’d say always prepare this fresh!

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heidi November 6, 2014 at 7:22 am

Thanks for the words of advice on freezing.

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