Fill up with this yummy Autumn soup that is packed with flavor, fiber, and exploding with nutrients. On top of all those benefits, it only takes about 8 minutes to prepare. You can garnish it to suit your taste.

Red Curry Pumpkin Soup  


  • 2-4 tablespoons red curry paste
  • 4 cups chicken broth or any flavor bone broth
  • 2 –  15 ounce cans pumpkin puree
  • 1  can full fat coconut milk
  • 1/2 teaspoon of salt of to taste
  • Optional:  1/4 teaspoon ginger, 1/8 teaspoon cayenne pepper

Garnish options :  Red pepper flakes, Black pepper, Cinnamon, Drizzle of Honey!


Cook Red Curry Paste in Soup pot over medium heat for 1-2 minutes until fragrant. Add pumpkin, salt and chicken broth stir and cook for approximately 3 minutes until lightly bubbling. Stir in Coconut Milk and cook another 3-4 minutes.  Add optional spices at this time to taste. Ladle in bowls and add optional garnishments.

Serving size 1 cup,  Makes 8 servings

Nutritional Info:  Approx.  125 Calories, 11g Carbohydrate, 10g Fat,  4g Fiber

Thai Kitchen Red Curry Paste is available at most grocery stores in the Asian food isle.  Here is a link for online in case you can’t find it:  Thai Kitchen Red Curry Paste 

Recipe Approved  On Our