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
Ingredients
- 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
Instructions
- 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.
Notes
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Enjoy!
Loved It
Yum yum!! it looks amazing going to try it tomorrow on the new year party.
How did it turn out Lina?
Turned out AWESOME as i expected. Thanks
Thanks so much Krenz!
Yummiest soup i ever had. Thanks ya!
Thank you Laura!
Love anything pumpkin (pie, cookies, lattes, ravioli) so this is a definite addition to my to-do list. Really great recipe with super cool photos!
Thanks so much Jon!
I didn’t have much time today so this was perfect. I added More of the curry paste, some fresh grated ginger, a it of brown sugar and a splash of soy sauce.
Will make this again!
YUM! Thanks for sharing, LEe!
Hi, were you aware of the high nickel content of spinach and raspberries? If you have a nickel allergy, for example you can’t wear a watch without getting bumps on your wrist, or silver jewellery, you might want to know that spinach and raspberries aren’t your friends. Sad I know, two really great food groups! Soy is high on that same list.
Thanks for the info!
I’ve just found your pages, and tried this soup.
Wow! I make an awful lot of pumpkin soup and this is by far the best.
I used fresh butternut pumpkin and left out the chilli (fussy kids ♀️) and it was aaaaahmazing! Thank you
Thanks so much! Sounds delicious!
I also found it to be somewhat bland and a bit thin. I added 1 more teaspoon of red curry paste, 1/4 cup creamy unsalted peanut butter, 1 Tbs fresh grated ginger, 1 Tbs fresh lime juice, 1 tsp turmeric, and 1/2 tsp powdered galangal root, along with 3 kaffir lime leaves. I also simmered it down another 1/2 hour to concentrate the flavors. A bit of sea salt at the end and it was delish! Serving it tomorrow for Thanksgiving.
What the heck, I just noticed this recipe only has two stars. I don’t normally comment or vote on recipes I make, but it’s worthwhile in this case.. I’ve made this many times over the years and have it bookmarked. It’s great as it is, or with butternut squash instead of pumpkin. Sometimes I add some garlic, or different spices, or garnish it with pecans, but it doesn’t need any of that to deserve 5 stars!
Perfect anti-inflammatory recipe! I really needed a tasty way to detox and get back on track with clean eating. I just finished the annual Halloween sugar binge and our busy family life style had me eating way too many convenient/not healthy meal options the last several weeks. My tastebuds enjoy the junk food, but my body lets me know it’s fed up by giving me eczema flare ups. :( Thanks for sharing your recipe! I added ginger powder, cayenne, and juiced a lime into it. I’ll definitely be filing this recipe away. <3
I am so glad this recipe helped you to get back on track. Your additions sound incredible! Thank you!
It looks good love pumpkin bit coconut is highly inflammatory…
I would like a recipe for Thai Pumpin soup with coriander please
What should I tell about this recipe? It is really a delicious one and can’t wait to make this. I must try it very soon.
This was so bland! I read all the comments to try to figure out how to spice this up. I can honestly say I am too reserved and this was too bad to waste any more ingredients.
Keep up the good work, we all have one that just didn’t work!
Hi Trixie, you could always add more red curry paste to flavor it up.
I have this currently on the stove. It tastes really great! I did make some changes based on the comments. I ended up halving the recipe (except for the curry paste) because I only had 1 can of pumpkin puree. I first sautéed mushrooms in some canola oil. Then added the curry paste (I had green). Then I added the pumpkin puree, a builloin cube, 1 cup of water, red lentils, ginger, pepper, salt, turmeric, and red pepper flakes. Then I added half of a can of coconut milk, fish sauce, sriracha, sugar, and lemon juice. It tastes delicious! Can’t wait to eat it.
I love this soup and make it on a weekly basis. I don’t add the red pepper (I have bad luck cutting them up) but I love it. It’s easy and quick!
This was very easy to make! I omitted the red pepper because I didn’t have one and I’m glad I did because the curry was spicy enough. I did add salt and a couple Tbsp brown sugar along with a splash of lime juice and had about a cup less chicken broth. I used pumpkin that I cooked down and chicken broth I made and froze. I think you just have to adjust the recipe to your taste.
I have to say that this sounds extra delicious!