Pumpkin Curry Soup

Throwing back to one of the recipes we created for the Food Science Club here! I know this isn’t quite the correct time to consume what would be considered a “heavy” and creamy soup, but believe me, when it becomes cold at night, this pumpkin curry soup is a dish you will want every single evening alongside a salad or any entree. Heck, it tastes amazing chilled as well! You can adjust the quantities of each ingredient based on your preference of flavor, thickness, and consistency–more coconut milk for a thinner viscosity, less coconut milk and more pumpkin for a thicker one. Moreover, if you do not like the coconut flavor, you can always substitute for vegetable broth.

I still would crave this soup during my internship days because it is C-H-I-L-L-Y in San Francisco. Every time I drive back from my work building, the sky almost instantly transitions from blue clarity to silver, dusty clouds in seconds on the freeway ride. It is quite discouraging.

Wherever you are, I hope the weather is much brighter and more vibrant! If you enjoy clouds, fog, and misty skies and air, by all means, can we switch weathers, please?

RECIPE (serves 8)

  • 3 containers of canned pumpkin (45 oz total)
    • Canned butternut squash or sweet potato also works!
  • 1 can of full fat coconut milk (13.5 oz total)
    • Substitute with vegetable broth if you do not like coconut
  • 60 grams of red curry paste
  • 1 large white onion, chopped and peeled
  • 2 garlic cloves, chopped
  • Salt and pepper to taste


  1. Blend the onion and garlic in a fine puree. You may need to scrape some food off the sides as you continue processing the two.
  2. Set a large pot on medium heat. Lightly coat with any oil of your choice or nonstick spray.
  3. Assemble the onion and garlic puree, canned pumpkin, and red curry paste.
  4. Incorporate the onion and garlic puree in the pot first once the bottom is very warm. Follow with the red curry once the onion and garlic puree are fragrant and softened. Ensure they are uniformly mixed together.
  5. Carefully add in the canned pumpkin and thoroughly stir into the onions, garlic, and red curry paste.
  6. Reduce the heat to low.
  7. Gently pour in the full fat coconut milk, integrating well.
  8. Simmer and continue to stir until the soup is homogeneous in color and consistency.
  9. Season with salt and pepper to taste if desired.
  10. Serve warm.

Do you wish it were fall already? I could live in the summer forever!

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