Discover and save creative ideas

    More to explore:

    Pumpkin Soup


    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.

    • Drop Dead Gorgeous Daily

      Get squashed: Pumpkin recipes to help you make the most out of Autumn

    • 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.

    More from this board

    Perfect for summer! Chilled strawberry basil soup (with angel food cake croutons)

    Roasted red pepper and tomato soup

    Acorn squash soup + roasted chickpeas

    Broccoli cheddar baked soup

    Thai chicken with coconut soup

    Soup love

    Easy asparagus soup recipe from

    Hot and sour dumpling soup

    tomato chickpea & coconut soup recipe

    White Bean & Potato Soup + Garlic Brown Butter Brussels Sprouts

    Roasted tomato soup with grilled cheese.

    creamy asparagus soup with a poached egg on toast.

    Spicy Shrimp Corn Chowder | Playful Cooking

    Oven Roasted Tomato Soup with Mozzarella

    Creamy Coconut Pumpkin Soup | Rue

    Cream of Fennel Soup | SAVEUR

    Roasted Garlic, Pumpkin and Leek Soup recipe

    Greek Lemon Chicken Soup

    sweet potato soup

    leek, fennel, apple & walnut soup with turmeric #vegan #soup

    Spicy Chipotle Sweet Potato Soup

    Asian style dumpling soup

    Easy pretzel bread bowls (click through for recipe)

    10 Deee-licious Soups