Thai Curry Pumpkin Soup
A cozy, immune-boosting soup with anti-inflammatory curry spices and gut-nourishing bone broth. Ready in just 5 minutes.
Ingredients
1 can (15 oz) pumpkin purée (look for BPA-free cans)
1 can (13.5 oz) full-fat unsweetened coconut milk
1 cup bone broth (chicken or veggie for vegan option)
1 tablespoon Thai curry powder (adjust to taste)
1/2 - 1 teaspoon sea salt (adjust to taste)
For topping (optional):
Sprouted pumpkin seeds
Baby arugula
Drizzle of coconut milk
Instructions
- 1
Combine pumpkin purée, coconut milk, bone broth, curry powder, and salt in a medium stock pot.
- 2
Heat over medium, stirring occasionally, until warmed through.
- 3
Taste and adjust curry powder and salt to your preference.
- 4
For deeper flavor, let it simmer on low for 5-10 minutes (optional).
- 5
Ladle into bowls and top with pumpkin seeds and arugula if desired.
- 6
Serve warm and enjoy!
Cory's Notes
This soup is as nourishing as it is delicious. The anti-inflammatory benefits come from the curry spices—turmeric, ginger, and other warming spices that help calm inflammation in the body.
Pumpkin is rich in beta-carotene (which your body converts to Vitamin A), Vitamin C, and provides Vitamin D, iron, and folate—all of which support immune function.
Bone broth adds gut-healing collagen and amino acids like glycine and glutamine that support the intestinal lining. For a vegan version, simply swap in vegetable broth.
Coconut milk provides healthy fats that help your body absorb the fat-soluble vitamins in the pumpkin and spices.
This is my go-to when I want something warming and comforting that also supports my health. It comes together in about 5 minutes, making it perfect for busy weeknights or meal prep.