Thai Coconut Pumpkin Soup

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
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1 tablespoon unsalted butter

1 medium onion, diced

4 cloves garlic, minced

1 teaspoon yellow curry powder

2 1/4 cups store-bought or homemade pumpkin puree

2 1/2 cups chicken stock

13 1/2 ounces canned unsweetened coconut milk

Kosher salt and freshly ground black pepper

Sour cream, for serving

Pumpkin seeds, for serving

Lime wedges, for serving (optional)


  1. Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
  2. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.  
  3. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper. 
  4. Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

Cook’s Note

This soup can be made vegetarian by swapping vegetable broth for the chicken stock.

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