Entrées Soups

Thai Coconut Pumpkin Soup

  • 0:30 TIME
  • 8 Portions



Butter, salted2 Tbsp
Onion, small diced1 cup
Garlic, chopped2 Tbsp
Curry powder, yellow1 tsp
Water3 cups
Minor's Classical Reductions Reduced Chicken Stock1/2 cup
Libby's 100% Pure Pumpkin2 cups
Milk, coconut, unsweetened1 can



  1. In a saucepot, melt butter over medium heat, add onions, garlic and curry powder. Cook until onions are tender.
  2. Add water, chicken reduction concentrate and coconut milk, stir to combine. Heat to a simmer for 2 - 3 minutes.
  3. Remove from heat and puree soup in blender until smooth. Serve warm.

Serving Suggestions

Garnish with sour cream and toasted pumpkin seeds.