Pumpkin Soup with Coconut & Curry

The most delicious use for that can of pumpkin puree in the back of your cabinet. (Yes, that one.)
Publish date:
Pumpkin Soup with Coconut & Curry

Recipe by Alexa Weibel 

  • Makes about 5 cupsServings


  • 1 can (15 oz.) pure pumpkin

  • 1 can (15 oz.) light coconut milk

  • 1 3/4 cups chicken stock

  • 3 tbsp. finely chopped shallots

  • 1 tbsp. plus 1 1/2 tsp. red curry paste

  • toasted sesame oil, sliced scallions, and toasted sesame seeds, for serving


Blend: In a blender, puree the first 5 ingredients.

Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.

Serve: Drizzle the soup with sesame oil. Top with scallions and sesame seeds.