Thai Pumpkin Curry Soup is one of my favorite variations of a hearty pumpkin soup. I am a huge fan of Thai food and flavors. This soup is creamy from the coconut milk and spicy from the red Thai curry paste. Perfect for a chilly fall evening. This post is sponsored by Cost Plus World Market on behalf of their blog, Discover.
Fall is upon us and that means cooler weather, boots and sweaters, leaves changing colors and swapping out popsicle recipes for soup recipes. It also means all things pumpkin. Even though the weather in Las Vegas is still pretty warm and I am still wearing shorts and flip flops, I am craving soups and this hits the spot.
This Thai Pumpkin Curry Soup is a great twist on a traditional squash soup. Thai red chile paste, creamy coconut milk and lime juice are the stars of this pumpkin soup along with lemongrass. Using canned pumpkin puree is a shortcut which helps make this recipe go from start to table in 30 minutes. If you want to roast a fresh sugar pie pumpkin, I highly suggest it since fresh has a different flavor from canned but it tends to be a bit more watery than canned so keep that in mind if using fresh. Canned is available year round so when fresh pumpkins aren’t in season and you are craving this soup you still have that option available to you.
This soup also makes for a great starter for a fall dinner party or for Thanksgiving. Make ahead of time and freeze, reheat and keep warm for serving. Don’t forget the garnishes. Crumbled dried Thai chiles, fresh cilantro, pumpkin seeds and toasted coconut flakes. Remove the seeds from the Thai chiles unless you like to brave the heat that comes from the seeds.
The recipe and more photos for this Thai Pumpkin Curry Soup are on Discover, A blog by World Market. I have made a lot of amazing fall recipes for them this year and you will see more in the next few weeks. Thank to Cost Plus World Market for sponsoring this post, I thoroughly enjoy being a Cost Plus World Market Tribe Ambassador.