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This coconut curry pumpkin soup has an amazing flavor and is super easy to make. The perfect fall food!
I love Thanksgiving – I even have a Thanksgiving ecookbook with all my favorite dishes to make! Seriously it’s amazing! ANYWAY today I’m sharing this soup – a great starter for your Thanksgiving meal!
It comes together in just MINUTES and will keep everyone at the table while you do all the last min prep for the main meal OR it’s a great side (you can never have too many sides with picky eaters around) to include with your meal.
It doesn’t hurt that I love the color and smell as well! I make this soup year round, swapping it out for my tomato soup on soup and sandwich nights.
And just in case you have company coming that doesn’t eat the way I do (heavy on meat and carbs) you can easily make this vegan by using vegetable broth for the stock and olive oil instead of butter
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Coconut Curry Pumpkin Soup
This coconut curry pumpkin soup is easy to make and tastes amazing. A wonderful fall comfort dish
3.46 from 22 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 servings
Calories: 160kcal
Author: Ashlee Marie
Ingredients
- 4 Tbsp butter
- 1/2 lrg onion chopped
- 3 shallots chopped
- 1 tsp curry powder
- 1 tsp ground ginger
- 4 C Stock use vegetable broth for any vegans, but I like chicken stock
- 1 C Coconut Cream
- 2 C pumpkin puree
- Salt and white pepper to taste
- ½ cup maple syrup
US Customary – Metric
Instructions
in a large saucepan sautee the onion and shallots in the butter
Once the onions are translucent add the curry and ginger and stir
add the chicken stock, coconut cream and pumpkin and stir – bring to a slow simmer
Simmer for 10 mins, then using a hand blender (or pour into a regular blender) blend until smooth
add the salt and white pepper to taste and pour in the maple syrup.
Serve warm and add drizzle some coconut cream on the top for looks.
Video
Nutrition
Calories: 160kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 438mg | Potassium: 200mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6685IU | Vitamin C: 2.8mg | Calcium: 31mg | Iron: 1.2mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
AND today I have links to 10 more amazing Thanksgiving Side dishes for you! Seriously this get’s me so excited for Thanksgiving! it’s by far my favorite holiday and I have already started testing new recipes for dinner this year!
Coconut Curry Pumpkin Soup – HERE
Roasted Sweet Potatoes with Squash and Apples from Happiness is Homemade
Thanksgiving Stuffing Cups from Play Party Plan
Individual Sweet Potato Casserole from Printable Crush
Cranberry Dip from Mom Endeavors
Easy Crock Pot Fried Apples from A Night Owl Blog
Honey Glazed Brussels Sprouts from Spaceships and Laserbeams
Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking
Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room
Caramel Apple Crisp from Two-Twenty-One
Pumpkin Cinnamon Rolls from See Vanessa Craft
Related Posts:
- S'more Donut Recipe
- Cheesecake swirl Pumpkin Pie Recipe
- Homemade Tomato Soup with Grilled Cheese Croutons -…
About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
I love pumpkin soup too and just made my version using tumeric and miso! Tastes so good! Especially on cold rainy days 🙂
Reply
when I lived in japan I used to make pumpkin soup all the time! I’ll have to find that old recipe, it was good!
this soup looks amazing, never thought to combine these flavors, very inspired! thanks for sharing this and all of these other side dishes, still assembling my list!
Reply
thank you so much! I hope you enjoy it, it’s seriously a favorite for sure
Alex
Made this soup for the first time today and it was delicious. Will definitely make it againReply
Ashlee Marie
It’s one of my favorites, sadly my kids only tolerate it so I don’t make it as often as I’d like!
