• By Jessica DeGore
  • In Uncategorized
  • November 13, 2019

Thai Pumpkin Soup

By: Jessica DeGore RD LDN CDE CHWC

It’s the time of year for Pumpkin EVERYTHING!!! You are probably stocked up on all your pumpkin puree cans thinking about making pie, muffins, and other sweet treats. But don’t forget about how delicious pumpkin is as a savory recipe. Pumpkins are full of nutrients including Vitamin A and Beta Carotene. In this savory recipe I’m adding additional vegetables so it’s a nutrition powerhouse and completely sugar free (unlike that pumpkin spice latte). The curry paste gives it a light Thai flavor and the coconut milk makes it extra creamy. Give this Thai Pumpkin Soup a try!


  • 1 15 oz can pumpkin puree
  • 1 medium yellow onion
  • 1 large red pepper
  • 2 cups vegetable broth
  • 3 cloves garlic, miced
  • 1 1/2 TBSP ginger
  • 1 TBSP red curry paste
  • 1/3 cup lime juice
  • 1 15 oz can coconut milk
  • Cilantro (optional)


  1. Chop pepper and onion
  2. Add all ingredients except lime juice and coconut milk to slow cooker
  3. Cook on low 8-10 hours
  4. Add coconut milk and lime juice
  5. Puree in blender
  6. Serve warm
  7. Garnish with cilantro