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5 Ingredient Pumpkin Spice Soup

Spicy Thai Pumpkin Soup

Only 5 ingredients! 


  • 2 tablespoons red curry paste
  • 4 cups (32 oz) chicken or vegetable broth, low sodium
  • 2 15-oz. cans pumpkin puree (or 1.5 16-oz boxes)
  • 2 cup coconut or almond milk, unsweetened
  • 1 large red chili pepper sliced


  1. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
  2. Cook for about 3 minutes or until soup starts to bubble. Add the milk of choice and cook until hot, about 3 minutes.
  3. Ladle into bowls and garnish with sliced red chilis. Garnish with cilantro leaves if desired.
Meghan Doherty Clinical Nutritionist

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