Thai Curry Pumpkin Soup with a Coriander Swirl

  • prep time20 min
  • total time 20 min
  • serves 6

This beautiful soup is hearty and comforting – with just a touch of spice – the perfect antidote to all that sweet stuff the kids are bringing home!

Courtesy of Signe Langford

267 Ratings
Directions for: Thai Curry Pumpkin Soup with a Coriander Swirl


Thai Curry Pumpkin Soup with a

3 Tbsp vegetable or coconut oil

1 Tbsp salted butter

2 cup pure pumpkin meat

1 medium onion, peeled and finely diced

2 clove of garlic, peeled and finely minced

1 Tbsp fresh ginger root, peeled and finely minced

2 Tbsp red Thai curry paste

¾ cup coconut milk

900 mL tetra pack chicken or veggie broth

¼ cup medium-dry sherry


Juice of 1 lime

1 bunch fresh coriander – leaves and tender stems only – washed and dried

1 bunch scallions, washed, trimmed and coarsely chopped

1 tsp toasted sesame oil

1 tsp coarse sea salt

½ cup coconut milk


Thai Curry Pumpkin Soup with a

1. Heat oil and butter over medium-low heat, in a large, heavy-bottomed pot. Add onion, ginger, garlic and stir, cooking until just softened and translucent, not browned. Add sherry, curry paste and stir until smooth, with no lumps remaining.

2. Add pumpkin meat, broth and coconut milk and blend well, until completely smooth and integrated. If you own an immersion blender (hand wand) and want a super smooth soup, feel free to use it now, but it’s not necessary. Taste and adjust for seasoning – saltiness and spicy heat.

3. Simmer on low for about 15 minutes. While piping hot, transfer to a tureen. Serve at the table and garnish each bowl with a swirl of coriander puree.


1. Place all ingredients into a blender or food processor and liquefy. Transfer to a squeeze bottle. Store in the refrigerator for up to 4 days.

2. Jack o' Lantern Soup Tureen

See more: Soup, Fall, Halloween, Thanksgiving, Side


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