More to explore:

Pumpkin Soup


There's more Home improvement Pins to see...
Come take a look at what else is here!
He used Pinterest to redo his floors
Join Pinterest to find all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
billion Pins
to explore
seconds to
sign up (free!)
Visit site

5 Ingredient Thai Pumpkin Soup

Vegan • Gluten free • Paleo • Serves 4


1 Cilantro for garnish if desired
2 15 ounce cans Pumpkin puree
1 Red chili pepper, large

Canned Goods

32 oz 4 cups chicken or vegetable broth
1 3/4 cup Coconut milk
2 tbsp Red curry paste
  • Laura Findorff

    5 Ingredient Thai Pumpkin Soup makes for a super fast weeknight dinner. Sub vegetable broth for chicken broth to make it vegetarian.

  • Kelsey Storage

    theantidote: 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 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. 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.

Related Pins

Just 5 ingredients from your pantry make this pumpkin soup easy enough for weeknights but elegant enough for entertaining #recipe on #soup #thai #pumpkin

veggie laksa (coconut milk noodle soup) - 3/4lb (350g) fresh Singapore noodles, 2oz (60g) Laksa paste or other Thai curry paste, 1 large can (1 1/2 cups) coconut cream, 2 cups mixed chopped vegetables, handful fresh basil leaves

Thai spiced pumpkin soup. Super easy, healthy, seasonal, and crazy delicious. We used homemade vegetable stock instead of water.

Thai Carrot Soup --lemongrass, coconut milk, carrots, lime, ginger, coconut oil

Thai shrimp soup (ingredients) - Recipe in English...

Thai Chicken Coconut and Vegetable Soup Recipe ~ This is so easy to make and is to die for!

101 Cookbooks is my favorite recipe blog. It's very vegetarian friendly and every recipe I have made has been a huge success. This soup is delicious and is a great way to use up all that winter squash - pumpkins, butternut, acorn or even sweet potatoes. Some red pepper flakes make a great addition.