Description
This Thai Pumpkin Soup is a creamy, flavorful vegan and gluten-free dish featuring a rich blend of pumpkin purée, coconut milk, and red curry paste. It’s perfectly balanced with fragrant ginger, garlic, and lime juice for a comforting and aromatic bowl of soup ideal for fall or anytime you crave a spicy, healthy meal.
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 (to taste)
- 4 cups pumpkin purée (canned or fresh)
- 1 (14-ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
Garnish
- Chopped fresh cilantro (optional)
- Chili flakes (optional)
Instructions
- Heat the Coconut Oil: In a large pot, warm the coconut oil over medium heat until melted and shimmering, preparing the base for sautéing.
- Sauté Onions: Add the chopped onion to the pot and cook for 3–4 minutes, stirring often until the onions are softened and translucent.
- Add Aromatics: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about one minute more until the mixture is fragrant, releasing all the spices’ aromas.
- Add Liquids and Pumpkin: Pour in the pumpkin purée, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir everything thoroughly to combine all flavors evenly.
- Simmer the Soup: Bring the soup to a gentle simmer and allow it to cook for 10–15 minutes, stirring occasionally to develop a deep, melded flavor.
- Add Lime Juice and Blend: Remove the pot from heat, stir in the fresh lime juice, then use an immersion blender directly in the pot to puree the soup until very smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Serve hot, garnished with chopped cilantro and chili flakes if desired for a flavorful finish.
Notes
- For an enhanced depth of flavor, roast fresh pumpkin before puréeing it for the soup instead of using canned pumpkin.
- This soup pairs wonderfully with crusty bread or jasmine rice for a satisfying meal.
- Add protein like cooked shrimp or shredded chicken to make it more hearty if desired.
