1995: Clueless was the movie, TLC was the band, The Soup Nazi made his debut on Seinfeld. I was only ten, but I learned very quickly that soup was important to living a happy and full life. Now that I’m 28 (plus a few extra
months years), I’m still making soups that make life better. And life IS better with this pumpkin coconut curry soup with sweet potato noodles.
I looooooove making a batch of this soup and reheating it for easy lunches. Coconut curry has always been my jam, but adding pumpkin puree and sweet potato noodles? HELLO fall soup phenomenon! This was my first time making sweet potato noodles (and by ‘make’ I mean shoving them in a spiralizer and watching in awe), but it won’t be my last. I was so smitten by the process, I made extra. Those sweet spiral-y noods are sitting in my fridge, waiting for me to steam ’em and eat ’em Lady-and-the-Tramp-style with someone else who loves them just as much as I do.
Come to think of it, I loved these sweet potato noodles so much, I think I need to upgrade my spiralizer. I mean, these turned out fine, but I want GRAND root veggie noodles. I think I’ll add a new spiralizer to my Christmas list. Because making a fall-inspired soup gets me in the spirit of the holidays, which makes me want to start listening to Christmas music immediately after Halloween, which makes me hunt the leaked Black Friday ads, which makes me want to throw on a comfy sweater and online shop while I curl up to a bowl of pumpkin coconut curry soup with sweet potato noodles. FULL CIRCLE PEOPLE!
This soup only takes a few minutes of prep and a few more minutes on the stovetop. Yeah, MINUTES. Not all-day-in-your-crockpot or 43 steps of prepping and chopping. Just peel, spiral, combine, simmer, garnish. Bada bing, bada boom. It’s a great meal to create when you have all those extra cans of pumpkin you went crazy buying when you saw them make their debut on grocery shelves.
I garnished this pumpkin coconut curry soup with sweet potato noodles with fresh cilantro and pepitas (pumpkin seeds). The fresh bite of cilantro and crunch of the pepitas, combined with the hearty noodles and savory pumpkin puree with that sweet coconut cream is the perfect soup to warm up to this fall. Oh and you KNOW I got you covered with all whole30 compliant ingredients!
“But I love making soup that takes all day to cook!” said no one ever. But just in case you are the minority (because there is something to be said about having a pot of soup on the stove and letting the aroma fill your kitchen), try this Hearty Midwest Vegetable Stew. Or looking for a soup recipe in between ‘all day’ and ‘a few minutes’? This White Bean and Potato Salmon Chowder is for you!
What’s your favorite fall-inspired soup?
- 4 cups chicken stock (or vegetable stock)
- 1 can full-fat coconut milk
- 1 can pumpkin puree
- 1 teaspoon Thai red curry paste
- Juice of 1 small lime
- 1 teaspoon grated ginger
- ½ teaspoon salt
- 1 heaping cup sweet potato noodles
- Peel one large sweet potato and spiralize to make 'noodles'
- Pour the chicken stock and coconut milk into a medium pot
- Add the pumpkin puree, curry paste, lime juice, ginger, and salt
- Mix well and bring to a boil
- Add the sweet potato noodles and turn heat down, bringing the mixture to a simmer
- Let simmer around 5 minutes, just until the sweet potato noodles start to soften. This may depend on the thickness of the noodle
- Garnish with fresh cilantro and pepitas
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