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.
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.
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.
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.
About the recipe
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.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
5 Ingredient Thai Pumpkin Soup
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth , about 32 ounces
- 2 15 ounce cans pumpkin puree
- 1 ¾ cup coconut milk , or a 13.5 ounce can, reserving 1 tablespoon
- 1 large red chili pepper , sliced
- cilantro for garnish if desired
- 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.
- Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
- Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.
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