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Pumpkin-Coconut Soup

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  • Prep 20 min
  • Total 60 min
  • Servings 8
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A classic pumpkin soup, lightly touched with the flavors of a Thai curry.
by: The Food in My Beard
Updated May 10, 2017
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  • 1 small pumpkin
  • 5 dried New Mexico chilies
  • 3 cans coconut milk
  • 3 cloves garlic
  • 1 medium onion
  • 2 inches ginger
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/4 cup rice vinegar
  • 1 cup bread crumbs
  • 15 leaves basil
  • Butter


  • 1
    Chop off the top of your pumpkin and scoop out the insides. Coat in some butter salt and pepper, and toss the pumpkin into the oven at 350°F until it is tender.
  • 2
    Meanwhile, rinse the seeds, lightly toss in oil, and bake until lightly browned.
  • 3
    While you are at it, put your breadcrumbs on a baking sheet and brown them up as well.
  • 4
    Dice up the onion, garlic, and ginger. Remove the stems and seeds from the chiles.
  • 5
    Saute the onion in butter for about 5 minutes. Add the garlic and ginger and cook 1 minute. Add the chiles, then add the 3 cans of coconut milk. Simmer lightly, stirring occasionally for about 30 minutes until the chiles are tender.
  • 6
    When the pumpkin is tender, remove it from the oven, get rid of the skin and stem, and place the flesh into the soup.
  • 7
    Blend the soup up either with a stick blender or in a normal blender. Add the vinegar and season with salt and/or soy sauce.
  • 8
    Finally, make the topping. place the toasted pumpkin seeds and breadcrumbs into a food processor with the basil. Pulse until you have a nice crunchy consistency. Top the soup and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pumpkin soup is great this time of year, but it can get a little boring. So everyone tries to put a unique little twist on it. What is that twist, lately? Curried pumpkin soup. Don't get me wrong, curried pumpkin soup is fantastic, but it’s getting a little played out. So what now? I nominate this Pumpkin-Coconut Soup to take the reins! It’s loosely based on a Thai soup called tom yum, which is sweet, sour, and a little spicy. The crunchy topping adds a bit of texture to lock this soup in as a perfect dish on a cold November night. The pumpkin matches perfectly with the coconut, chiles, and spices. The basil finishes off the Thai flavor profile, and the crunch is much needed in this smooth soup. Yum!
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