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Home » Holidays

Coconut Curry Pumpkin Soup and 11 more Thanksgiving sides

Published: October 28, 2016 | Updated: November 15, 2019 | By Ashlee

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This coconut curry pumpkin soup has an amazing flavor and is super easy to make. The perfect fall food!

easy to make with a fun flavor this pumpkin soup is the perfect start to your Thanksgiving dinner or any fall meal

I love Thanksgiving – I even have a Thanksgiving ecookbook with all my favorite dishes to make! Seriously it’s amazing! ANYWAY today I’m sharing this soup – a great starter for your Thanksgiving meal!

It comes together in just MINUTES and will keep everyone at the table while you do all the last min prep for the main meal OR it’s a great side (you can never have too many sides with picky eaters around) to include with your meal.

This soup not only smells amazing and has the perfect fall coloring it's also delicious and easy to make

It doesn’t hurt that I love the color and smell as well! I make this soup year round, swapping it out for my tomato soup on soup and sandwich nights.

And just in case you have company coming that doesn’t eat the way I do (heavy on meat and carbs) you can easily make this vegan by using vegetable broth for the stock and olive oil instead of butter

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homemade thansgiving cookbook
A wonderful side for your thanksgiving dinner this soup has a warm flavor and great texture

There should also be a short recipe video auto playing for you. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

coconut-pumpkin-curry-soup

Coconut Curry Pumpkin Soup

This coconut curry pumpkin soup is easy to make and tastes amazing.  A wonderful fall comfort dish
3.46 from 22 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 160kcal
Author: Ashlee Marie
Prevent your screen from going dark

Ingredients

  • 4 Tbsp butter
  • 1/2 lrg onion chopped
  • 3 shallots chopped
  • 1 tsp curry powder
  • 1 tsp ground ginger
  • 4 C Stock use vegetable broth for any vegans, but I like chicken stock
  • 1 C Coconut Cream
  • 2 C pumpkin puree
  • Salt and white pepper to taste
  • ½ cup maple syrup
US Customary – Metric

Instructions

  • in a large saucepan sautee the onion and shallots in the butter
  • Once the onions are translucent add the curry and ginger and stir
  • add the chicken stock, coconut cream and pumpkin and stir – bring to a slow simmer
  • Simmer for 10 mins, then using a hand blender (or pour into a regular blender) blend until smooth
  • add the salt and white pepper to taste and pour in the maple syrup.
  • Serve warm and add drizzle some coconut cream on the top for looks.

Video

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 438mg | Potassium: 200mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6685IU | Vitamin C: 2.8mg | Calcium: 31mg | Iron: 1.2mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!

AND today I have links to 10 more amazing Thanksgiving Side dishes for you! Seriously this get’s me so excited for Thanksgiving! it’s by far my favorite holiday and I have already started testing new recipes for dinner this year!

10+ Thanksgiving Sides & Desserts Recipes

Coconut Curry Pumpkin Soup – HERE
Roasted Sweet Potatoes with Squash and Apples from Happiness is Homemade
Thanksgiving Stuffing Cups from Play Party Plan
Individual Sweet Potato Casserole from Printable Crush
Cranberry Dip from Mom Endeavors
Easy Crock Pot Fried Apples from A Night Owl Blog
Honey Glazed Brussels Sprouts from Spaceships and Laserbeams
Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking
Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room
Caramel Apple Crisp from Two-Twenty-One
Pumpkin Cinnamon Rolls from See Vanessa Craft

Related Posts:

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    Cheesecake swirl Pumpkin Pie Recipe
  • Homemade Tomato Soup with Grilled Cheese Croutons - recipe video
    Homemade Tomato Soup with Grilled Cheese Croutons - recipe…
  • Homemade Pumpkin Pie - made from a fresh pumpkin
    Homemade Pumpkin Pie - made from a fresh pumpkin

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Gem (breakfastandsalads)

    October 30, 2016 at 9:18 pm

    I love pumpkin soup too and just made my version using tumeric and miso! Tastes so good! Especially on cold rainy days 🙂

    Reply
    • Ashlee

      November 13, 2016 at 3:42 pm

      when I lived in japan I used to make pumpkin soup all the time! I’ll have to find that old recipe, it was good!

  2. Sabrina

    November 10, 2016 at 4:07 pm

    this soup looks amazing, never thought to combine these flavors, very inspired! thanks for sharing this and all of these other side dishes, still assembling my list!

    Reply
    • Ashlee

      November 13, 2016 at 10:21 am

      thank you so much! I hope you enjoy it, it’s seriously a favorite for sure

  3. Alex

    November 6, 2019 at 10:25 am

    5 stars
    Made this soup for the first time today and it was delicious. Will definitely make it again

    Reply
    • Ashlee Marie

      November 19, 2019 at 4:04 pm

      It’s one of my favorites, sadly my kids only tolerate it so I don’t make it as often as I’d like!

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