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Pumpkin coconut soup with caramelized pecans

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Easy pumpkin soup, thai pumpkin soup, how to make pumpkin soup, Thanksgiving soup recipes

You may have noticed I’ve been posting lots of pumpkin recipes lately, from breads, pancakes, and muffins to chilies and curries. And I am not done yet! 🙂 No pumpkin menu is complete without this amazingly delicious and easy pumpkin soup. I am very particular about pumpkin soups: I like them savory and so that the pumpkin is not the only dominating flavor. Last year, I made this pumpkin and black bean soup which fit these 2 criteria and was super tasty (I highly recommend you make it!). Well, this year I wanted something REALLY SIMPLE that did not even involve food processor but only one saucepan, so I came up with this recipe.

Here I combine pumpkin puree with a little bit of coconut milk, a touch of red curry paste, cumin and honey. The soup does not have a strong overwhelming Thai flavor, neither does it taste too much like a pumpkin. It’s just perfectly balanced. I use honey not to sweeten the soup but only to balance out other flavors. Even with the honey added, the soup is not sweet, the honey is just used to balance out the slight acidity of pumpkin.

Easy pumpkin soup, thai pumpkin soup, how to make pumpkin soup, Thanksgiving soup recipes

This soup is highly nutritious (thanks to pumpkin), gluten-free and vegan.


I like to sprinkle the soup with chopped pecans caramelized in brown sugar. It makes the soup pretty and even more fit for Thanksgiving. It also adds these tasty chunks of sweetness (little islands of sweetness :)) to the mostly savory soup!

I do use butter to caramelize the nuts, so if you’re vegan, make sure either to sprinkle the soup with plain, non-caramelized, pecans or use alternative, vegan-friendly way to caramelize them.

Roasted pecans

This soup has so many great qualities that I just fall in love with it over and over, each time I make it! It’s so tasty, without Thai or pumpkin flavors overwhelming one another; it’s healthy; it’s super easy to make; and it looks so festive! Fit for everyday and for holidays, too!

Pumpkin coconut soup with caramelized pecans

Total Time: 30 minutes

Yield: 6 servings

Pumpkin coconut soup with caramelized pecans


    Pumpkin soup:
  • 2 cups pumpkin puree (from the can)
  • 2 cups water
  • 1/3 to 1/2 cup coconut milk
  • 1 teaspoon (up to 2 teaspoons) red curry paste
  • 3 or 4 tablespoons honey
  • 1/4 teaspoon or more cumin
  • salt
  • Caramelized pecans:
  • 1/3 cup Pecans
  • 1 tablespoon Butter
  • 1 tablespoon brown sugar


  1. In a large saucepan, combine pumpkin, water, and coconut milk on medium heat, and stir to combine. Add 1/2 teaspoon of red curry paste, stir to combine. Add honey. Add 1/4 teaspoon of cumin to the soup and season the soup with salt to achieve the desired saltiness. This step is very important: the soup should be generously seasoned with salt which will help bring out the rest of the flavors together.
  2. Once you seasoned the soup with salt, you may add more red curry paste if desired, using 1/2 teaspoon. Using more or less of red curry paste will depend on several factors. First, depending on the brand, some ready curry pastes are spicier than other so you have to be careful not to make the soup spicier than you want. Second, you might want your soup to be on the spicier side or you may want it to be milder. However, I would not recommend adding more than 2 teaspoons of red curry paste, no matter what brand. This way, Thai flavor is not overwhelming: it just nicely balances with the pumpkin flavor.
  3. To caramelize pecans: add butter and sugar to the frying pan on medium-high heat, add pecans. Cook for about 5 minutes, stirring, to coat the pecans until they caramelize. Place pecans on foil and let them cool. Chop them up and sprinkle over each serving of warm pumpkin soup.

If you like PUMPKIN, I have a wonderful board on Pinterest for you:



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{ 32 comments… add one }
  • Alla November 21, 2013, 6:26 am

    I can eat pumpkin soup everyday, seriously. I usually put sunflower seeds on mine, but why not pecans! that looks very interesting!! Also I never tried putting curry in… I make this often, so now I can change it up a bit and pretend it’s a whole new soup 😉

  • Ashley November 21, 2013, 6:48 am

    I love the simplicity of this soup – and especially that it’s just made in a saucepan. Sometimes I don’t feel like getting out the blender or food processor! And I love the added crunch from the pecans – I always like to add a little crunch!

  • Stacy | Wicked Good Kitchen November 21, 2013, 7:25 am

    Gorgeous soup, Julia! So creative, too. Love that you added a little touch of sweet and nuttiness to your savory pumpkin soup. And, it’s just the way I like it…with coconut milk! Cannot wait to make. Many thanks for sharing, girl!

  • Deb November 21, 2013, 12:44 pm

    Our rainy season has begun and my family appreciates a warm and satisfying dinner at the end of the day. The Pumpkin Soup is a perfect weeknight recipe, easy to prepare yet full of comfort! The pecans are so tempting they might not last until the soup is served!

  • Monique November 21, 2013, 9:42 pm

    I love coconut milk in carrot soup..cumin too..maple syrup or honey so I am sure to love this:)

  • [email protected]'s Recipes November 21, 2013, 10:41 pm

    I can eat pumpkin for every single meal!! The soup looks divine.

  • Kumar's Kitchen November 22, 2013, 10:18 am

    burst of sunny colors and delicious flavors in this yummy soup…perfect fall treat 🙂

  • Ash-foodfashionparty November 22, 2013, 3:07 pm

    This is exactly how I like my soups. A nutty crunch and creaminess from the coconut. A very innovative dish.

  • Lindsey @ American Heritage Cooking November 22, 2013, 4:56 pm

    I love that this uses canned pumpkin! I always say I want to make pumpkin soup but it just seems like a hassle. This sounds delicious and amazingly easy! Perfect!

    • Julia November 25, 2013, 2:55 am

      Not a hassle anymore with this simple recipe! 🙂 I make this soup all the time when I am in a hurry and need a nice simple but delicious appetizer before the main course.

  • Denise [email protected] Brazil To You November 22, 2013, 5:05 pm

    I love easy recipes for busy weekdays…This soups looks super creamy and delicious plus the presentation is gorgeous!

  • Beth November 22, 2013, 9:47 pm

    I’m not sure why I’ve never tried pumpkin soup. I had a butternut squash soup at lunch today that was awesome, and pumpkin soup wouldn’t be far off. Thanks for the great idea!

    • Julia November 25, 2013, 2:54 am

      Absolutely correct – I use pumpkin and butternut squash interchangeably (or even together) in the same recipes. They are very similar!

  • Sarah K. @ The Pajama Chef November 22, 2013, 10:27 pm

    i made pumpkin soup with coconut milk this fall–such a delightful addition! i like the curry paste in yours.

  • tinajoan November 23, 2013, 10:11 am

    Beautiful photographs! It’s taking an odd amount of self control for me not to come at my screen with a spoon. This soup seriously looks incredible. I’ll have to make it soon! It is the right time for all things pumpkin!

    • Julia November 25, 2013, 2:53 am

      Ha-ha! Yes, poking the screen with the a spoon would not be good for the computer. 🙂

  • Laura Dembowski November 23, 2013, 11:28 am

    This soup sounds so comforting! I would love a bowl of it, as pumpkin and curry are some of my favorite foods. Great that it’s healthy and not full of cream and butter too.

    • Julia November 25, 2013, 2:52 am

      I couldn’t agree more! And it’s so flavorful, too!

  • ellen solari November 24, 2013, 9:18 am

    when do you add the honey?

    • Julia November 25, 2013, 2:52 am

      I can’t believe I did not mention honey in the instructions! Now it’s corrected! Thanks for bringing this to my attention. That’s what posting late at night results in – missing instructions! 🙂 Add the honey right after adding red curry paste but before you add salt. I add honey only to balance out the flavors and acidity, it doesn’t make the soup sweeter but it makes it so balanced! It’s also very important to salt the soup generously after adding honey.

  • Suzanne November 26, 2013, 12:00 am

    How simple but I bet very tasty as well. You take lovely photos Julie!

    • Suzanne November 26, 2013, 12:01 am

      sorry I spelled your name wrong “Julia”

  • Amy November 27, 2013, 4:23 pm

    I’m making this for a lighter lunch before our big Thanksgiving dinner! I’m very excited to try it. I’ve made pumpkin soup in the past but felt it was missing that extra something. I think you’ve hit it on the nose! If I double the soup recipe for a crowd, should I double the red curry paste? I’m thinking I shouldn’t…

    • Julia December 7, 2013, 4:05 am

      Since the Thanksgiving is over, my reply is obviously late. But, to answer your question, I would decide whether to double the red curry paste depending on how spicy the paste is. If it is very strong – I would not double it, if it is mild – I would. It also depends if your family likes a bit of spice in their soup or not.

  • VaLizzy December 19, 2013, 7:02 pm

    Hi, Love this soup… I love pumpkin! So am always looking for pumpkin recipes! I buy up canned pumpkin right after the holiday, when retailers think the season is past!! I even bake my own pumpkins when out of the canned! My mother used to take a fairly large pumpkin, cut the top carefully (so she could replace it as a lid) scoop out the seeds and strings, fill the pumpkin with usually beans ( she added molasses, brown sugar, salt pork (cut up in very small pieces, sometimes raisins and nuts) and baked this until the pumpkin was fork tender. The beans were ok, but man the pumpkin was yummmy…
    Off the subject of cooking, are you….. Julia on Julia???

    • Julia December 20, 2013, 2:48 pm

      Very smart of you to buy pumpkin after the holidays! This year I discovered Walmart online shopping with free shipping – and they’ve got 100% canned pumpkin (no additives) pretty cheaply! Love the way your mother prepared a pumpkin with beans – sounds delicious, and the presentation was stunning, I bet! Did you see my recipe for pumpkin chili and pumpkin curry? You might like those! Yes, my name is Julia. 🙂 Is that what you’re asking? 🙂

      • Juanita December 29, 2013, 9:14 am

        LOL, No Julia,
        I know, at least based on the info you post your name is Julia. What I was asking is, there was a movie, Julia on Julia (as in Julia Child). A Julia made every recipe in the Julia Child cookbook in one year. I was asking if you were that Julia. I saw both the chili and curry recipes. I plan on trying the curry. I am not big on chili.

        • Julia December 30, 2013, 3:27 pm

          LOL! 🙂 No, I am not THAT Julia, even though I read the book (loved it!) and watched the movie (loved it too!). Making every recipe in a year out of Julia Child’s cookbook would be quite a challenge! 🙂 I love the pumpkin curry – hope you will try it and like it too!

  • Cassie Dowling October 22, 2014, 2:02 pm

    We absolutely love your pumpkin soup recipe! We loved it so much that we featured it in one of our latest wedding blog posts – “13 Pumpkin Goodies to Serve at Your Wedding.” With the blog post we are also doing a pumpkin recipe contest. Even though we featured your recipe on the blog, please feel free to also submit a recipe for the contest!

    Thanks so much for posting such an easy and delicious recipe!

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