Start your autumn season right with a warm, hearty bowl of pumpkin soup. This is the perfect dish to warm you up on a chilly fall evening!

Pumpkin Soup with Creme Fraichepumpkin soup la bonne vie


  • 4 cans pumpkin or a 1 whole pie pumpkin
  • 6 cups chicken stock
  • 2 cans coconut milk
  • 1/2 jar Thai Kitchen Red Curry
  • 1 whole onion, diced
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • Toasted pepitas
  • Crème fraiche for garnish
  • Optional: pumpkin oil for garnish


To prepare the pumpkin:

1. Wash and split the pumpkin, remove the seeds

2. Brush with olive oil and place in the oven until tender, about 45 minutes

3. Remove the skin and chop into small pieces

4. Place in food processor until it reaches a smooth consistency

To continue the recipe:

1. Sauté onions and garlic in butter.

2. Add chicken stock to the sautéed mixture

3. Add pumpkin (canned or prepared ) to the stock 4. Stir in coconut milk and Thai red curry

5. Add salt and pepper to taste 6. Finish with a spoonful of crème fraiche

7. Top with pepitas and Chives and optional pumpkin oil

Recipe Yield: About 6 servings


Tags: creme friache, soup