Description
Thai Coconut Pumpkin Soup is a creamy, aromatic blend of pumpkin, coconut milk, and Thai spices, offering a warm, flavorful, and naturally vegan dish that’s perfect as a cozy appetizer or light main course.
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 3 cups pumpkin puree (or equivalent fresh peeled and cubed pumpkin)
- 3 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon lime juice
- Salt, to taste
- Black pepper, to taste
- Optional toppings: fresh cilantro, sliced chili, roasted pumpkin seeds
Instructions
- In a large pot, heat olive oil or coconut oil over medium heat.
- Sauté chopped onion for 3–4 minutes until softened.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute to release aromas.
- Add pumpkin puree and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Add coconut milk and simmer for an additional 5 minutes.
- Remove from heat and blend the soup using an immersion blender or in batches in a blender until smooth.
- Stir in lime juice and season with salt and black pepper to taste.
- Serve hot, garnished with cilantro, sliced chili, or roasted pumpkin seeds if desired.
Notes
Use canned pumpkin puree for convenience, but fresh pumpkin works too.Adjust red curry paste to your spice preference.Full-fat coconut milk gives a creamier texture, but light can be used.Soup freezes well and tastes even better the next day.Add cooked protein like shrimp, chicken, or tofu for a heartier meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
