Description
A creamy and flavorful Thai Coconut Pumpkin Soup that combines rich pumpkin purée, coconut milk, and aromatic red curry paste for a comforting vegan meal. Perfect for fall or anytime you crave a warm, spicy soup with a hint of lime and garnished with fresh cilantro and roasted pumpkin seeds.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste
Main Ingredients
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
Seasonings
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1 lime
- Salt to taste
Garnishes (Optional)
- Chopped fresh cilantro
- Roasted pumpkin seeds
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until it softens and becomes translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute to release their flavors.
- Incorporate Curry Paste: Add 1–2 tablespoons of red curry paste to the pot and cook for an additional minute, stirring frequently to blend everything together evenly.
- Add Liquids and Pumpkin: Mix in the pumpkin purée, full-fat coconut milk, vegetable broth, soy sauce or tamari, and brown sugar. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, allowing flavors to meld.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish and Season: Stir in the fresh lime juice and season with salt to taste. Adjust flavors as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro and roasted pumpkin seeds, if desired. Enjoy immediately.
Notes
- Adjust the amount of red curry paste to suit your preferred spice level.
- For a thinner soup consistency, add extra vegetable broth as needed.
- To make the soup more filling, consider adding cooked lentils or chickpeas.
- This soup freezes well and is ideal for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
