Curried Pumpkin Soup

20 minutes
5 1/2 cups
20 minutes
5 1/2 cups
Thai cooks use pumpkin in many sweet and savory dishes. We used the convenience of canned pumpkin to make this deliciously spicy soup in 20 minutes. It’s full of goodness and easily doubled!


  • 2 tablespoons oil
  • 1 cup minced onions
  • 1 tablespoon Red Curry Paste
  • 1 tablespoon Fish Sauce
  • 2 tablespoons brown sugar
  • 1-14 1/2 oz can chicken* broth
  • 1-13 1/2 oz can Coconut Milk
  • 1-15 oz can packed pumpkin
  • 1 tablespoon fresh lime juice
  • Optional: Chopped cilantro, croutons, sour cream, or roasted, shelled pumpkin seeds.
  • *Chicken broth can be substituted with turkey broth.


  1. Heat oil in soup pot over medium-high heat. Add onions and stir-fry 2-3 minutes.
  2. Add Curry Paste and Fish Sauce to onions. Stirring, cook until curry is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour 1/2 can of broth into pot and mix well.
  3. Add remaining broth, Coconut Milk and pumpkin. Stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Mix in lime juice and serve. Garnish with chopped cilantro, a dollop of sour cream, croutons, or pumpkin seeds if desired.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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