Description
This Thai Coconut Pumpkin Soup is a creamy, flavorful vegan and gluten-free dish perfect for cozy fall days. Made with smooth pumpkin purée, fragrant red curry paste, and rich coconut milk, this soup offers a delightful balance of spicy, sweet, and tangy notes. It’s easy to prepare on the stovetop and garnished with fresh cilantro and optional chili for an extra kick.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
Main Ingredients
- 4 cups pumpkin purée (canned or cooked fresh)
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1 lime
- Salt to taste
Garnish
- Chopped fresh cilantro
- Sliced red chili or chili flakes (optional)
Instructions
- Heat the oil and sauté aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes.
- Add garlic, ginger, and curry paste: Stir in the minced garlic, grated ginger, and 2 tablespoons of red curry paste. Cook for another 1 to 2 minutes until fragrant, which will enhance the flavor base of the soup.
- Add main ingredients and simmer: Pour in 4 cups of pumpkin purée, one 14-ounce can of full-fat coconut milk, 2 cups vegetable broth, 1 tablespoon soy sauce or tamari, and 1 teaspoon brown sugar. Stir everything to combine well, then bring the mixture to a gentle simmer. Let it cook for 10 to 15 minutes so all flavors meld together.
- Blend the soup until smooth: Remove the pot from heat and stir in the juice of one lime. Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and puree until creamy.
- Adjust seasoning and serve: Taste the soup and add salt or chili flakes if needed to suit your spice preference. Serve hot, garnished with chopped fresh cilantro and optional sliced red chili or chili flakes for extra heat.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly before cooking.
- To add extra texture and protein, consider stirring in cooked rice or tofu before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze in airtight containers for up to 2 months.
