Thanksgiving quite literally gives me the warm a fuzzies. What a perfect time to curl up with a warm, comforting pumpkin soup.
My family is scattered from East to West which makes it all the more special when we are together in the same place at the same time. Top that off with some good hearty Thanksgiving food, colorful Fall leaves outside and reflecting on what we are all thankful for and my heart literally explodes.
When this time of year rolls around, what’s the first thing we all think of? Pumpkins. I think we can all agree that pumpkin spice is EVERYTHING and let me tell you, this soup is the real-pumpkin-deal.
I’d like to say I went out to the pumpkin patch and picked these guys out myself but the truth is I just went to my local market. However, they certainly did not disappoint.
It packs a punch from the roasted flavor of the charred pie pumpkins. Coupled with thai red curry paste and finished with cool, creamy coconut milk, this soup is not messin’ around!
The texture is super thick and I love topping it off with some roasted pumpkin seeds. I turn up the heat on mine with crushed chili flakes but if you’re content with the heat from the curry paste, trust that you’ll have all the flavor you need.
If you’ve been selected as the host of Thanksgiving dinner this year and you’re looking for a side dish to wow your guests, this soup fits the bill. Pumpkin is obviously a staple ingredient in Thanksgiving dishes but the coconut, curry and ginger/garlic adds a unique twist to this traditional soup.
I hope this soup warms up your home this Thanksgiving.
Happy Thanksgiving y’all!!
Roasted Pumpkin Spice Coconut Soup
Yields: 4 large bowls Total time: 1 hour
- 1-2 cups of chicken or vegetable broth (depending on desired consistency)
- 1/2 can of coconut milk (about 200 ml)
- 1 medium spanish onion, finely chopped
- 1 pie pumpkin, hollowed and quartered (about 3 pounds)
- pumpkin seeds from pumpkin
- 1 tbsp red curry paste
- 1 tsp nutmeg
- 1/2 tsp powdered cloves
- 1 tsp cinnamon
- 3 cloves of garlic, minced
- 1/2 tbsp ginger, minced
- 1/2 tsp cumin
- 1 tsp crushed chili flakes
- cayenne pepper to taste
- salt and pepper to taste
- 2 tbsp vegetable oil
- cilantro sprigs (optional)
- Turn oven on to 425ºF. Quarter the pumpkin, scrape out the insides and reserve the seeds. Cover the outside of the pumpkins in 1 tbsp of oil and put on a baking sheet, skins facing up. Bake the pumpkins for about 45 minutes or until fork tender.
- While the pumpkins are baking, in a large pot add 1 tbsp oil and onions and cook on medium-low until translucent. Add ginger and garlic and garlic and stir. Cook for 1 minute.
- Add all dry ingredients and fry until fragrant. Add curry paste and mix.
- Remove pumpkins from the oven, peel back the outside layer and discard. Mash slightly with a fork.
- Spread seeds onto a greased baking sheet and sprinkle with salt. Bake on 325ºF for 45 minutes or until toasted.
- Add the pumpkin to the pot, mix and cook for 1 minute. Add coconut milk and broth and mix until incorporated. Add salt and pepper to taste.
- Let the soup sit on low for about 20 minutes and become thick. Add toasted pumpkin seeds and cilantro when serving (optional).