Pumpkin Coconut Curry Soup
Pumpkin coconut curry soup- A Thai curry inspired soup made with creamy pumpkin and coconut milk, butternut squash and lots of warm spices. Spoon over rice and you’ll have one of the tastiest dinners you’ve ever made!
Winter is my all time favorite time of year. I love everything about it… crisp cold mornings, watching cozy Hallmark movies, and most of all, the food. Soups and chilis are so comforting and one of the easiest ways to get a ton of veggies packed into one meal.
I struggled with what to call this recipe. Is it a soup? Is it a curry? Well, it’s somewhere in between!
This recipe has a thick and rich consistency and is packed with fiber from both pumpkin and butternut squash. I added a bit of jasmine rice to make it a little more hardy and garnished with all kinds of delicious toppings!
So, let’s get into it
How to make pumpkin coconut curry soup
Gather your ingredients
Shallot- I like to use shallots in this recipe but you could substitute with a yellow onion. It will give you a similar sweet flavor.
Garlic cloves
Red curry paste- This ingredient is so critical in building flavor in the soup. It is easy to find in the international section of most grocery stores.
Pumpkin purée- Make sure to use the unsweetened stuff! Not pumpkin pie filling
Coconut milk
Broth- If you want to keep this recipe vegetarian, use a vegetable broth. I personally like to beef up the protein in this recipe by using chicken bone broth.
Butternut squash- I actually found frozen cubed butternut squash that I used in this recipe. Of course, fresh cubed up squash will work as well!
Jasmine rice
Salt- If you want more of an umami flavor, you could definitely substitute low sodium soy sauce for the salt. I’ve make the recipe with both and they turn out great.
Olive oil
How to serve! With each bowl, I like to serve with a fresh squeeze of lime, cilantro leaves, jalapeño slices and chili crisp oil!
Begin by heating a heavy bottomed pot on the stove. Once it’s up to temperature, sauté the shallot and garlic in olive oil until they smell fragrant. Then, add in the red curry paste to the pot and stir for a couple of minutes.
Add in pumpkin purée and coconut milk to the pot and stir to combine. Once that is all mixed together, add in whichever broth you choose, the jasmine rice, butternut squash and salt.
Bring the pot down to a simmer and remember to stir frequently to keep any rice from sticking to the bottom of the pot.
Cook the soup until the rice and squash are cooked through- about 20 minutes.
Add any additional salt and more broth if needed.
TIP: I find that this soup requires a lot of salt. Remember to taste as you go and adjust as needed.
Serve, enjoy and don’t forget the toppings! 🙂
Variations and add ins
Bulk it up with protein! I like to add in roasted chickpeas or pan fried tofu for a vegetarian protein dinner. You could also add diced cooked chicken breast as well!
Don’t love butternut squash? Try swapping for acorn squash or sweet potatoes!
Looking for more?
Simple Gnocchi with Pumpkin Ricotta Sauce
Before you go, if you make this pumpkin coconut curry soup, rate and/or comment down below. I’d love to hear what you think!
Pumpkin Coconut Curry Soup
Ingredients
- 1 shallot Finely sliced
- 3 cloves of garlic minced
- 2 TBS olive oil
- 2 TBS red curry paste
- 1 can pumpkin purée not pumpkin pie filling
- 1 can Full fat coconut milk
- 2 cups vegetable broth or chicken bone broth plus more for thinning out
- 1 cup jasmine rice uncooked
- 10 ounce package cubed butternut squash OR about 3 cups
- 1.5 tsp salt plus more to taste
- cilantro, jalapeño slices, lime wedges, chili crisp oil for serving
Instructions
- Start by heating a heavy bottomed large pot over medium low. Add in the olive oil, minced garlic and sliced shallots. Cook these until fragrant – about 3 minutes- stirring occasionally.
- To the garlic and shallots, add in the red curry paste and stir for a minute or two.
- Next add in the pumpkin purée and coconut milk to the pot. Reduce the heat to a low and stir everything together. Then add in 2 cups of broth, jasmine rice and cubed butternut squash.
- Season with salt and simmer the soup. Remember to stir the soup frequently and keep the heat on low in order to keep the rice from sticking to the bottom of the pot. Simmer the soup for 20 minutes or so until the rice is cooked through. Add any additional salt and broth if needed before serving.
- Serve each bowl with cilantro and fresh lime juice and for a delicious spicy component, drizzle on chili crisp oil and sliced jalapeños. Enjoy!
