Friday, January 10, 2014

Coconut Pumpkin Curry Soup!

If you are a lover of Thai food, like myself, then you will absolutely love this soup!
Perfect for a cold winters day!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8
Prep Time: 10 mins
Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

What you will need:

Coconut Oil - 2 tbsp
Coconut Oil Spray
Coconut Milk - 3, 13 oz cans (you can use light but it will change the flavor and the consistency. Still good just different. I prefer regular & my husband prefers light; I like the brand Thai Kitchen)
Pumpkin - 1, 15 oz can (I like the brand Festival or Libbys; make sure it is Pure Pumpkin)
Yellow Onion - Medium size
Chicken Broth - 32 oz (I prefer unsalted but it is up to you)
Fresh Ginger
Garlic - 3 cloves
Red Curry Paste - 4 tbsp (more or less to taste; I like the brand Thai Kitchen)
Flour (about 1 cup to make a rue)
Salted Butter - 3 tbsp
Cayenne Pepper, Yellow Curry Powder, Cumin, Red Pepper Flakes, Coriander Ground Ginger & salt (here is the part where I have a hard time measuring...lets go with to taste or a dash here and a dash there)
Cilantro (enough to make it pretty)
Raw Pumpkin Seeds
Shredded Coconut 

Let's Get Started: 

1) Combine chicken broth, 1 can of pumpkin and 2 cans of coconut milk in pot. Add in all dry seasonings to taste. I would say a dash of each...sprinkle enough to have a good covering over the top layer. Go easiest on the red pepper flakes, coriander and ground ginger. Bring to a boil and then let simmer.

2) While your broth is simmering chop up your onion (the whole thing), and ginger. For the ginger chop up about 4 cashews in size. Sauté in 2 tbsp coconut oil (olive oil or whatever you cooking oil of choice is works too). You don't have to worry about finely chopping because this will get pureed. After about 5 minutes, on medium heat, (onion should be softened) add in the chopped garlic cloves.

3) After about another 5 minutes, on Med/Lo heat, add in 1 can of coconut milk and 4 tbsp of red curry paste. Let simmer on low, stirring occasionally, for about 15- 20 minutes. 

4) At this time you can add a little more of the yellow curry powder, cayenne pepper and salt to taste but not necessary. Depends on how spicy and salty you like your food.

5) During the next 15-20 minutes, while you soup is simmering, make the  pumpkin seeds from our November post. 

6) Take onion/garlic concoction off of heat for about 5 minutes. Then blend in a blender or food processor (do not rinse pan) until almost completely smooth (a little chunk here and there never hurt anyone).

7) Add to broth mixture and continue to let simmer. At this time taste and add salt, curry or Cayenne to taste. 

8) Bring soup to a boil while making a rue in the same pan you simmered the onions. Melt 3 tbsp of salted butter in pan on low heat. Slowly mix in 1 cup of flour (whisking constantly) or more if needed. Keep doing so until a thick batter-like substance is made. Then slowly pour into boiling soup continuously stirring. 

8) When ready to serve, garnish each bowl individually with sweetened shredded coconut mixed with cayenne pepper (mix before hand), chopped cilantro and coconut curry pumpkin seeds.

Enjoy with a cold glass of Riesling or Sauvignon Blanc and of course with great company. 


PS- This recipe won best pumpkin recipe at Jenna's husband's company Halloween cook off!

In my world style, humor, great food, a little fun and a lot of love are definite requirements.


  1. Thai food is one of our absolute favourite types of cuisine!! The curry soup looks amazing, and we're definitely going to have to try this out. You make it sound so simple!

    1. it is pretty easy and delicious. My favorite part is how it only gets better the next day. Let me know what you think when you try it. Enjoy!