5.0 from 30 votes
Pumpkin Coconut Curry Soup
Pumpkin Coconut Curry Soup is the perfect fall comfort food. The subtle Thai flavors blend into pumpkin soup for the most delicious combination.
Prep Time
10 mins
Cook Time
10 mins
Course:
Soup
Cuisine:
Thai , American
Ingredients
- 1 yellow onion chopped
- 5 cups 1 inch cubed pieces of pumpkin (or 2 cans pumpkin puree NOT pumpkin pie filling)
- 2 roma tomatoes chopped
- 1 russet potato or sweet potato peeled and chopped into ½ inch cubes
- 3 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 3 cups vegetable or chicken stock
- 5 ounce can coconut cream (not coconut milk)
- ¾ cup half and half/milk/heavy cream all will work fine
Notes
- ** this recipe can also be made in the crock pot. Add all ingredients aside from the coconut cream and milk, cover and cook on low for 8 hours or high for 4-5 hours. Continue with step #2 from above directions, adding cream/coconut cream, then blending.