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Thai Pumpkin Curry Soup

  • Servings: 6
  • Calories: 176 kcal

Warm up your fall meals with this tasty, heart-healthy soup. Try the recipe now!


  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 3 tablespoons minced garlic
  • 1 tablespoon red curry paste
  • 2 15-ounce cans pumpkin puree
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. Heat oil in a large stockpot over medium heat. Add onion and sauté until softened. Add the garlic and red curry paste and stir to combine. Continue to sauté for 2 minutes.
  2. Add vegetable stock and coconut milk. Stir to combine.
  3. Using a traditional blender (or an immersion blender), puree the soup until smooth. If using a traditional blender, blend the soup in batches and return to stockpot.
  4. Add in the pumpkin puree, cumin, ginger, and salt. Stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low and simmer for 10 minutes.


For a gluten-free option, use gluten-free curry paste and vegetable stock.

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Jessie Groch

Dietetic Intern