Thai Coconut Pumpkin Soup Recipe

Thai Coconut Pumpkin Soup

This globally inspired recipe is a simple way to combine several enticing flavors into one delicious soup!

Serves: 8Prep: 30 minutesCook: 3 hoursTotal: 3 hours 30 minutes

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Serves: 8

Ingredients

  • 2 pounds pumpkin or butternut squash
  • Olive oil, as needed
  • Salt and pepper, for seasoning
  • 1 jar PRIVATE SELECTION™ Pumpkin Curry Simmer Sauce
  • 32 ounces chicken broth
  • 6 ounces coconut milk, plus more for serving
  • Pumpkin seeds, toasted, for garnish
  • Cilantro, chopped, for garnish
  • Red pepper, thinly sliced, for garnish

Directions

  • Preheat oven to 425°F. Cut the pumpkin in half, scooping out the seeds and core. Drizzle baking sheet with olive oil, and set pumpkin halves cut-side-up on sheet, drizzling with more olive oil. Season with salt and pepper. Bake for 50 minutes. Remove from oven and allow pumpkin to cool for 90 minutes or overnight in the refrigerator.
  • Once cooled, scoop out pumpkin flesh. Add to food processor and purée until smooth, about 1 minute. Set aside.
  • Warm a Dutch oven over medium-high heat. Add shallot, seasoning with salt and pepper, and cook for 3–5 minutes or until fragrant. Pour in curry sauce and cook for 5–7 minutes, until sauce is reduced by one third. Add pumpkin purée, broth and coconut milk. Stir until well-combined. Cook over medium-low for 30 minutes, stirring occasionally.
  • To serve, drizzle each bowl of soup with a swirl of coconut milk and garnish with pumpkin seeds, cilantro and red pepper. Refrigerate any leftovers.

Serves: 8

Ingredients

  • 2 pounds pumpkin or butternut squash
  • Olive oil, as needed
  • Salt and pepper, for seasoning
  • 1 jar PRIVATE SELECTION™ Pumpkin Curry Simmer Sauce
  • 32 ounces chicken broth
  • 6 ounces coconut milk, plus more for serving
  • Pumpkin seeds, toasted, for garnish
  • Cilantro, chopped, for garnish
  • Red pepper, thinly sliced, for garnish

Directions

  • Preheat oven to 425°F. Cut the pumpkin in half, scooping out the seeds and core. Drizzle baking sheet with olive oil, and set pumpkin halves cut-side-up on sheet, drizzling with more olive oil. Season with salt and pepper. Bake for 50 minutes. Remove from oven and allow pumpkin to cool for 90 minutes or overnight in the refrigerator.
  • Once cooled, scoop out pumpkin flesh. Add to food processor and purée until smooth, about 1 minute. Set aside.
  • Warm a Dutch oven over medium-high heat. Add shallot, seasoning with salt and pepper, and cook for 3–5 minutes or until fragrant. Pour in curry sauce and cook for 5–7 minutes, until sauce is reduced by one third. Add pumpkin purée, broth and coconut milk. Stir until well-combined. Cook over medium-low for 30 minutes, stirring occasionally.
  • To serve, drizzle each bowl of soup with a swirl of coconut milk and garnish with pumpkin seeds, cilantro and red pepper. Refrigerate any leftovers.