Green Curry, Pumpkin, and Coriander Soup

Green Curry, Pumpkin, and Coriander Soup

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"Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy."
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40 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.



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