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    Home » In the kitchen » Thai Spiced Pumpkin Soup

    Thai Spiced Pumpkin Soup

    Published: Jul 12, 2016 · Modified: Jul 22, 2019 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy and delicious, thick and creamy pumpkin soup with a spicy kick - Thai spiced pumpkin soup!

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

    Pumpkin Week, Pumpkin Week, Pumpkin Week!

    Are you guys LOVING Pumpkin Week as much as I am? I mean I know it's only day 2, but so far so good right?

    I actually think this is something that's going to become annual...except will we maybe be more organised and actually have it in autumn next year so that we can appreciate the pumpkiness all winter long? Yes, I think so.

    But pumpkin soup...it's only just cold enough now to be thinking about soup and you know that I am in full blown denial about it getting cold until I can't feel my toes anymore, so autumn and soup don't really go together for me. But now that I've been thrown into the depths of winter and I have given in and started wearing closed in shoes to work I'm ready for soup. And what better way to kick off soup season that with Thai spiced pumpkin soup! That, and the fact that I have cute new bowls 1 bowl (it was expensive) that I have been dying to put something pretty into. Case closed.

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

    Pumpkin soup is a classic. It's probably my all time favourite soup actually. Possibly because it's pretty, unlike a lot of browny soupy coloured...um, soups. Also, it's super easy to make and really hard to get wrong.

    This time I thought I would spice it up a little and make a Thai inspired soup. Because it's wintery so we need extra warming up. Aaaaand adding coconut milk because we all know how obsessed I am with the stuff. And yes, good decision. The subtle Thai spices add a little something extra and the coconut milk makes it super creamy and smooth.

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

    To start with, cook a little bit of onion and garlic in some oil. Get those delicious cosy smells started. Next we're going to add the super secret key ingredient - curry paste! Curry powder quite often makes an appearance in pumpkin soup, and you could definitely use that if you don't have curry paste, but the paste packs a way bigger flavour punch and makes you think more of Thai food, less of curried eggs...you know the taste. Red or yellow curry paste will both work. Cook that up with the onion and garlic and we are starting to look good.

    Now grab the pumpkin puree you made yesterday (see, I told you you'd need it!) and add it to the pan along with the chicken stock and coconut milk. Let it simmer away on the stove for 10 minutes or so and then add salt and pepper to taste. And a little bit of nutmeg because I have to add that to everything wintery that I make on the stovetop.

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

    Serve it up with  a bit of toasted ciabatta bread and you have got yourself one delicious wintery meal. With the bonus being that it keeps your hands warm.

    How cosy is this?!! Full photo credit to country boy. Good photo taking husband!

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

    You can store the soup in the fridge and reheat as you need it or even portion it out and freeze it for quick weekday lunches. Perfect!

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

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    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup! | thekiwicountrygirl.com

    Thai Spiced Pumpkin Soup

    Classic pumpkin soup with a Thai inspired twist - Thai Spiced Pumpkin Soup!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 cups
    Author: Laura

    Ingredients

    • 1 tablespoon olive oil
    • ½ onion finely chopped
    • 1 teaspoon crushed garlic
    • 2 tablespoon red or yellow curry paste
    • 3 cups pumpkin puree
    • 2 cups chicken stock
    • 1 tin 425ml coconut milk
    • ¼ teaspoon nutmeg
    • Salt & pepper to taste
    • Fresh bread for serving

    Instructions

    • Add the oil to a large saucepan and turn the element to medium heat. Add the onion and garlic and cook until the onion is translucent - about 2 minutes. Add the curry paste and cook for a further 1 minute.
    • Add the pumpkin puree, chicken stock and coconut milk, stir together well and simmer for 10 minutes. Add the nutmeg and salt & pepper to taste.
    • Remove from the heat and allow to cool slightly before using a stick mixer to blend it together. Alternatively transfer to a blender and pulse until smooth.
    • Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
    • Store soup in the fridge for 1 week or freeze in individual portions for a quick weekday lunch or dinner.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
    « How to roast a whole pumpkin (homemade pumpkin puree)
    Pumpkin Spice Granola »

    Reader Interactions

    Comments

    1. Shari from GoodFoodWeek says

      July 15, 2016 at 9:00 pm

      How good is soup? I just don't think that you can go wrong with a good pumpkin soup recipe.

      Reply
      • Laura says

        July 18, 2016 at 9:04 am

        So good right!! I agree, I've never met a pumpkin soup I didn't like 🙂

        Reply
    2. Vicki @ Boiled Eggs & Soldiers says

      July 15, 2016 at 6:14 pm

      I like your addition of coconut milk (and the pattern you made with it!). Thank you for linking with YWF too.

      Reply
      • Laura says

        July 18, 2016 at 9:04 am

        Thanks Vicki....the coconut milk makes it so much better than usual! 🙂

        Reply
    3. Claire @ My Pink & Green Life says

      July 13, 2016 at 1:37 am

      Coconut milk and squash is one of my favorite combinations for a soup! With the curry paste, this looks like the coziest fall meal. 🙂 I've only made my own pumpkin puree once, but it really does taste so much better than the canned stuff!

      Reply
      • Laura says

        July 14, 2016 at 8:38 am

        Such a good combo right?! Do you know, we can't even get canned pumpkin puree here so it has to be homemade!! Such a cozy meal though 🙂

        Reply
    4. Malia @ Small Town Girl Blog says

      July 12, 2016 at 11:39 am

      Perfect for Fall! Once the weather cools down I'm definitely making this. How soothing! Pinned and sharing!

      Reply
      • Laura says

        July 14, 2016 at 8:37 am

        Thanks Malia! It really is the perfect soup for cool weather 🙂

        Reply

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    Hi, I'm Laura!

    I live on a farm in rural New Zealand with my husband Josh, our kids Sadie, Macey & Finlay and our black lab Sage. We're all about simple & delicious, family friendly recipes that are made from scratch as well as tasty treats! Read More…

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