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Profile Thai Pumpkin Soup

Profile Thai Pumpkin Soup


Serves: 6
Serving Size: 1 cup


  • 2 T butter
  • 1 small yellow onion, chopped
  • 3 cloves garlic, chopped
  • Salt to taste
  • Pepper to taste
  • 2 tsp Curry Powder
  • 3 packages Profile Chicken Noodle Soup (15 g)
  • 3 1/2 cups of water
  • 1 15 oz can of Pumpkin puree, unsweetened
  • 3/4 cup Thai Lite Coconut Milk, canned
  • 3 oz Greek Yogurt, plain and fat free, optional


  1. Melt butter in a large sauce pan over medium heat
  2. Add onion and saute until soft, then add garlic. Cook until translucent, but not brown
  3. Add salt, pepper, and curry powder, stir and cook one minute more
  4. Add water, dry soup mix, and pumpkin puree, mix well
  5. Reduce heat to low and simmer, stirring occasionally for 20 minutes
  6. Stir in lite coconut milk
  7. Blend hot soup mixture in a food processor or blender; working in small batches until smooth
  8. Pour soup back into the saucepan and heat through
  9. May garnish with 1-2 T Greek Yogurt

Photo courtesy of No Red Meat