Pumpkin Coconut Curry Soup with Black Beans

With the colors of the leaves quickly changing, it’s time to start bringing out my favorite soup recipes.  I love rich, velvety pumpkin bisque, but I was looking to make a soup that was a little more filling and to update the flavors.  I decided to add black beans and to play up the natural sweetness of the pumpkin with coconut and curry.  Garnish this soup with a  cool dollop of sour cream and a fresh sprinkling of cilantro and I am in a state of warm coconut pumpkin bliss!

Pumpkin Coconut Curry Soup with Black Beans

  • 2 Tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 – small yellow onion, finely diced
  • 2 cloves of garlic, crushed (about 1 tablespoon)
  • 2 Tbsp fresh ginger, finely minced
  • 2 Tbsp red curry paste
  • 1 cup chicken stock (or vegetable stock)
  • 2 tsp fish sauce
  • 1/4 cup dark brown sugar
  • 2 Tbsp Sriracha sauce – (the bottle of red rooster sauce with a green top in the Thai isle)
  • 1 – 13.5 ounce can of unsweetened coconut milk (I prefer to use the full fat kind)
  • 1 – 15 ounce can of pumpkin, not pumpkin pie filling
  • 1 – 15 ounce can of black beans, reduced sodium
  • Sour cream, cilantro, or toasted pumpkin seeds for garnish


Place olive oil in pot over medium high heat.  Add onions, salt, and pepper and cook until onions are translucent.  Add the garlic and ginger and cook for 2-3 minutes or until fragrant.  Stir in curry paste and cook for another 2 minutes or until color starts to turn a deeper shade of red.  Whisk in chicken stock, coconut milk, fish sauce, brown sugar, Sriracha and pumpkin.  Cook until heated through.  Add black beans and let simmer for 5-10 more minutes.  Garnish with sour cream and cilantro.  Enjoy!

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