Thai Pumpkin Curry Soup




Yield 2-4 Servings


1 13.5 oz. Can Coconut Milk (try to use Organic- for thicker consistency)

4 tsp curry paste ( you can use red curry or penang curry paste)

1 15 oz. can pumpkin puree (try to use organic and plain pumpkin puree)

2 cloves garlic, finely minced

1/2 tsp ginger, finely minced/grated

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

2 tbsp honey

1 tbsp soy sauce

squeeze of fresh lime juice

salt to taste


Cilantro & Pomegranate (Optional)


  1. In a heavy bottom stock pot heat three tablespoons of the coconut milk (use the thick cream at the top of the can) over medium high heat along with 4 tsp of the curry paste, garlic, and ginger. Continue to cook this, stirring constantly until raw smell of ginger and garlic has dissipated.
  2. Add remaining amount of coconut milk, pumpkin puree, spices, soy sauce and honey. Using a whisk, stir until the soup is smooth and creamy with no lumps. Continue to simmer on low heat for 8-10 minutes.
  3. Serve hot with garnishes like cilantro, pomegranate and lime wedges.