Description
This Thai Coconut Pumpkin Soup is a creamy and flavorful vegan dish that’s perfect for fall. The combination of pumpkin, coconut milk, and Thai spices creates a comforting and aromatic soup that is sure to warm you up.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups pumpkin purée or roasted pumpkin
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Salt to taste
For Garnish:
- Fresh cilantro
- Chopped peanuts (optional)
Instructions
- Heat coconut oil: In a large pot, heat coconut oil over medium heat.
- Sauté onion: Add chopped onion and sauté until softened, about 5 minutes.
- Add aromatics: Stir in garlic and ginger, cook for another minute.
- Stir in curry paste: Add red curry paste, cook for 1-2 minutes.
- Add pumpkin and liquids: Stir in pumpkin purée, coconut milk, and vegetable broth. Simmer for 10-15 minutes.
- Season: Add lime juice, soy sauce, brown sugar, and salt to taste.
- Puree: Use immersion blender or transfer to blender to puree until smooth.
- Serve: Garnish with cilantro and peanuts if desired.
Notes
- You can use canned pumpkin for convenience or roasted fresh pumpkin for deeper flavor.
- Adjust spice level by increasing red curry paste or adding chili flakes.
- This soup freezes well and can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
