Spicy Thai Pumpkin Soup

Posted By nutmegnanny on October 26, 2011

I have a really easy and super quick soup recipe for you today. When I say easy I’m not lying. This soup only have 5 delicious ingredients. I used one jar of my homemade pumpkin puree (recipe and how-to is coming in a few days, I realize I did this backwards but really wanted to share this soup recipe) and one can of canned pumpkin.

This soup was perfectly spiced for a cold fall evening. The curry flavor was mild but just enough so you could pick up on the flavor. I added the red pepper flakes because I felt like the soup needed a little something. I loved the little hint of spice it brought to the party.

Spicy Thai Pumpkin Soup

Ingredients:

30 ounces (two cans) pumpkin puree (canned or fresh)
2 cans light coconut milk
1 tablespoon curry powder (more or less according to taste)
1 teaspoon kosher salt
2 teaspoons red pepper flakes (more or less according to taste and spice level you desire)

Source: Nutmeg Nanny

Directions:

Add everything to a pot and heat on medium low until warm and delicious.

Main Course

34 comments »

34 Responses to “Spicy Thai Pumpkin Soup”

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1

Erica — October 26, 2011 at 2:18 am

Great for a busy night! I love adding red pepper to soups-always seems to give them that special something
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2

Veronica Miller — October 26, 2011 at 4:13 am

oooooooooh, I think I know what I’m going to do with my kabocha now. mmmmm
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debbie — October 26, 2011 at 6:29 am

Sounds simple and very delicious!
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4

Jeanette — October 26, 2011 at 8:06 am

That sounds super yummy – so easy too!
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5

Jessica / Green Skies and Sugar Trips — October 26, 2011 at 8:48 am

WOW, this really IS easy!!!! Like so easy I could have my mister give it a try!!! heheehe

In all seriousness, it sounds DELICIOUS!!! And a must try for sure!

Pinning this!
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6

Raina — October 26, 2011 at 10:41 am

This sounds like just what I need on this cold, fall day. Wonderful flavors:)
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5 Star Foodie — October 26, 2011 at 1:00 pm

I love the Thai flavors in this pumpkin soup and the spicy kick must be terrific!
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shannon — October 26, 2011 at 1:31 pm

love easy dishes like this!! sounds wonderful
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9

Feast on the Cheap — October 26, 2011 at 1:38 pm

I have to make this – I’ve been on a Thai Pumpkin Curry kick recently… I think I’m single-handedly keeping the local takeout place in biz!
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10

Joanne — October 26, 2011 at 9:31 pm

Coconut, pumpkin and thai curry…it’s like a trilogy of my favorite flavors!
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11

Reeni — October 26, 2011 at 9:41 pm

I could dive headfirst into this creamy, spicy bowl of goodness! Totally delicious!
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12

HueyDo — October 26, 2011 at 11:40 pm
How many portions does this recipe yield? Im interested in trying it out for my final cooking assignment
- admin replied: — October 27th, 2011 @ 4:58 pm
  
  This makes about 4-5 bowls…depending on size.
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13

Carrie — October 27, 2011 at 10:37 am

I’m loving how easy this is! Plus the pumpkin/coconut combination sounds lovely. Definitely adding this to my list of soups to try – thanks.
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14

Margaret — October 27, 2011 at 11:18 am
This sound teriffic .
Another great way to use my own pumpkin.
We will have it for lunch today .
- Margaret replied: — October 27th, 2011 @ 12:13 pm
  
  Oh Gee i need to know what size the canned coconut nilk to use.
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15

Debbie @ Easy Natural Food — October 27, 2011 at 5:50 pm

Sounds so tasty! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
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16

Russell at Chasing Delicious — October 27, 2011 at 6:25 pm

This soup looks so good! I love spice with pumpkin soup. I love this recipe though – definitely need to try it.
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17

Veronica Miller — October 28, 2011 at 2:46 am

OK, so the same day I saw this, yesterday, I made a version of it that was so grotesque, I may never eat squash again! hahahaha Not your fault–I didn’t follow your recipe at all, just took off on my own with the ingredients and used my own measurements since I was scaling it down to serve one (I had about a cup of mashed kabocha squash I wanted to use). I used way too much curry powder and salt and thought I’d try to balance it with some sweetener. It only neede a pinch of sugar but I added a pack of stevia, with is like a million times sweeter than sugar and I had the most disgustingly sweet hot curry flavored soup ever!! Hopefully second time’s a charm b/c I really like the idea of this. Maybe if I followed the recipe? haha
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18

Anne @ Quick and Easy Cheap and Healthy — October 28, 2011 at 7:55 am

Love the Thai twist! Thanks for linking up at our Flu Fighting Foods blog hop and come back next week with breakfast ideas:)
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19

Kathleen Richardson — October 29, 2011 at 9:45 am

I like the simplicity of this recipe and the red pepper flakes add an inventive, tasty touch.
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20

grace — October 29, 2011 at 2:47 pm

coconut milk and red pepper flakes–two ingredients that can do no wrong in my eyes! the consistency of this looks amazing.
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Lyndsey — October 30, 2011 at 7:15 am

Sounds delightful! I had to wait until now so I could see your pumpkin puree post….just kidding! How wonderful that you can your own pumpkin…and now you’re prepared for the PP shortage.
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22

Suzanne — October 31, 2011 at 12:00 am

This soup looks so yummy and perfectly simple, just what I like
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23

Maris — October 31, 2011 at 1:26 am

Love this! I have 2 cans of coconut milk that need a purpose. I bet this would be great with sweet potatoes too. YUM.
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24

Erin@TheHumbledHomemaker — November 2, 2011 at 11:05 am

Thanks so much for sharing! Come back today w/ your breakfast recipes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html
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25

The Kitchen Magpie — November 5, 2011 at 10:51 am

My favorite soup is a pumpkin curry, so this sounds right up my alley! Send me some??
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26

Cari — November 17, 2011 at 12:18 pm

I am really excited to try this out and possibly add it to the thanksgiving menu next week. No doubt it would be a big hit!
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Charlotte — February 29, 2012 at 8:47 pm
This sounds fantastic! Have you ever froze leftovers? Just curious if it holds up in the freezer if needed. Looking forward to trying this recipe soon!
- admin replied: — February 29th, 2012 @ 8:52 pm
  
  Hi Charlotte,
  
  I haven’t frozen the leftovers. My only concern is that it might separate. Hope you like it!
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Kari@Loaves and Dishes — September 13, 2012 at 5:59 pm

I make a pumpkin soup every fall, it’s tradition. It’s totally different from your recipe (how different can it be if its pumpkin soup right?). You have now given me a reason to make pumpking soup twice this fall, because I am totally trying this recipe.