Curry Pumpkin Soup Recipe

October 25, 2013

Curry Pumpkin Soup Recipe

Pumpkin is not just for carving. It’s that time of the year, so why not use pumpkin to make a delicious soup? And before you get stressed it’ll be difficult, remember, it’s me talking, and I only know simple.

Sam the Cooking Guy


  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Yield: Serves 4


  • 15 ounces canned pumpkin (just pumpkin and not pumpkin pie filling)
  • 2 Tablespoons red curry paste
  • 1 cup coconut milk
  • 1 cup water
  • 4 Tablespoons pumpkin seeds, dried
  • 1 teaspoon olive oil
  • Salt & pepper


  1. Put pumpkin, curry paste, coconut milk, and water in a pot.
  2. Stir to mix well and heat until simmering.
  3. Season to taste with salt and pepper.
  4. Meanwhile, heat oil in a non-stick pan on medium high and add pumpkin seeds.
  5. Cook until slightly brown, season with a little salt, and top off the soup with the seeds.

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