Name: Thai Pumpkin Coconut Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: US
Ingredients: 0.5 fresh pumpkin - seeded, peeled, and cut into chunks; 1 cup vegetable stock; Water as needed; 1 (8 ounce) carton sour cream; 1 tablespoon butter, softened; 1 tablespoon green curry paste; 1 tablespoon chopped fresh coriander (cilantro); 1 clove garlic, minced

Pumpkin Soup

Green Curry, Pumpkin, and Coriander Soup

Aug 31, 2025
by Agustin Johnston
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

30 mins
TOTAL TIME

40 mins
SERVING

3 People
VIEWS

0

Embark on a culinary adventure with this vibrant soup, where the earthy sweetness of pumpkin meets the aromatic spice of green curry and the bright freshness of coriander. A delightful twist on traditional pumpkin soup, offering a comforting warmth with an exciting kick.

Ingridients

Adjust Servings

0.5 fresh pumpkin - seeded, peeled, and cut into chunks

1 cup vegetable stock

Water as needed

1 (8 ounce) carton sour cream

1 tablespoon butter, softened

1 tablespoon green curry paste

1 tablespoon chopped fresh coriander (cilantro)

1 clove garlic, minced

Nutrition

Carbohydrate

23 g
Cholesterol

44 mg
Fiber

2 g
Protein

7 g
Saturated Fat

13 g
Sodium

322 mg
Sugar

5 g
Fat

23 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

20 mins

In a saucepan, combine the pumpkin and vegetable stock. Add enough water to fully submerge the pumpkin. Bring to a boil and cook until the pumpkin is tender (approximately 20 minutes).

02

Step

5 mins

Drain the pumpkin, making sure to reserve the liquid. Transfer the pumpkin to a large bowl and mash it until smooth using a potato masher. Return the mashed pumpkin to the saucepan.

03

Step

10 mins

Incorporate the sour cream, butter, green curry paste, coriander, and garlic into the mashed pumpkin. Heat over low heat, stirring until the butter is melted and the mixture is smooth (at least 10 minutes). Gradually add reserved liquid until your desired consistency is achieved. Ensure the mixture is warmed through.

Adjust the amount of green curry paste to suit your spice preference. For a richer flavor, consider using coconut milk instead of sour cream.
Garnish with a swirl of cream and a sprinkle of fresh coriander before serving. Pairs perfectly with crusty bread or naan.

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Agustin Johnston

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.