Pumpkin Coconut Curry Soup
Pumpkin Coconut Curry Soup is the perfect fall comfort food. The subtle Thai flavors blend into pumpkin soup for the most delicious combination.
Ingredients
- 1 yellow onion chopped
- 5 cups 1 inch cubed pieces of pumpkin (or 2 cans pumpkin puree NOT pumpkin pie filling)
- 2 roma tomatoes chopped
- 1 russet potato or sweet potato peeled and chopped into ½ inch cubes
- 3 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 3 cups vegetable or chicken stock
- 5 ounce can coconut cream (not coconut milk)
- ¾ cup half and half/milk/heavy cream all will work fine
Instructions
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In a large dutch oven or soup pot, add onion and saute for 1 minute. Add pumpkin, tomatoes, potatoes, curry powder, salt, cayenne pepper. Saute for about 5 minutes over medium high heat. Add veggie/chicken stock and bring to a boil. Reduce heat, cover, and simmer over low heat for at least 20 minutes (preferably longer).
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Add coconut cream and half & half. Using an immersion blender, or transfer the soup to a blender, blend until mixed and creamy.
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Serve in bowls and top with roasted pumpkin seeds and a splash of cream if desired.
Recipe Video
Recipe Notes
** this recipe can also be made in the crock pot. Add all ingredients aside from the coconut cream and milk, cover and cook on low for 8 hours or high for 4-5 hours. Continue with step #2 from above directions, adding cream/coconut cream, then blending.