Autumn Lunch Idea ~ Coconut Curry Pumpkin Soup

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We celebrated Thanksgiving last week here in Canada and autumn is in full swing. Naturally this means that pumpkins are in season. Last week, my husband and I made a trip to one of our favourite Thai restaurants and I ordered the coconut curry pumpkin soup. It was better than I had originally anticipated and my husband asked that I recreate the recipe at home.

After some searching, I came across this recipe from All Recipes and modified it to suit our tastes. It turned out beautifully!

Unlike many soups that aren’t quite filling, this one has a higher fat content (good fats!) so if you do want to serve it with something I wouldn’t suggest anything heavier than a small bowl of rice.

Coconut Curry Pumpkin Soup

Serves 6

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  1. 1/4 cup coconut oil
  2. 1 cup chopped onions
  3. 2 cloves garlic, minced
  4. 3 cups vegetable broth
  5. 2 1/2 teaspoons curry powder
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground coriander
  8. 3/4 (32 ounce) can 100% pure pumpkin
  9. 1 cup light coconut milk
  1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.
  2. Mix in the vegetable broth, curry powder, salt and coriander. Cook and stir until the mixture comes to a gentle boil, about 10 minutes.
  3. Cover, and boil 15 to 20 minutes more, stirring occasionally.
  4. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  5. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth.
  6. Return to a pot, and reheat briefly over medium heat before serving.
Adapted from AllRecipes.com
Adapted from AllRecipes.com
Child Mode http://www.childmode.com/

A mom to two girls and a baby boy, a writer and the publisher of Child Mode. As a lover of style and fashion, Nadia found her ‘niche’ and love of children’s clothing while searching for quality items for her family.


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