Name: Spicy Thai Pumpkin Soup
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4 lunch servings
Ingredients: 2 Tbsp coconut oil; 1 med onion, diced; 2 cloves garlic, minced; 1/4 cup red curry paste; 2 cup chicken bone broth or vegetable stock (for vegan); 1 15 oz can pumpkin puree; 1/2 lime, juiced; 1 cup coconut milk; Option Garnishes: lime zest, cashew yogurt, cilantro, scallions, thai chilis, pepitas, microgreen

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This spicy Thai pumpkin soup with coconut milk is the ultimate paleo Fall recipe. It has Fall’s favorite ingredient… Pumpkin! But really this soup is so much more than that. Loaded up with Thai red curry it has a spice level that helps warm you up without being over the top. And the bone broth and coconut provide healthy fat and collagen to keep you full all afternoon long.

We also love this pumpkin soup recipe because it is naturally gluten free and dairy free. Making it a dish everyone can enjoy. And bringing everyone together is just a Fall thing to do!

What Ingredients are in Thai Pumpkin Soup?

One of the great things about this recipe is the ingredients are items we typically always have on hand. Which simply means we can make it more often! What you need to make spicy Thai pumpkin soup:

Onion
Garlic
Red Curry Paste (homemade or prepared)
Organic Canned Pumpkin
Bone Broth or Vegetable stock (for vegan)
Organic Coconut Milk
Fresh Lime Juice

Optional garnishes you need to make your Thai pumpkin soup your own:

Cilantro
Cashew Yogurt or Non-Dairy Yogurt
Pepitas
Micro Greens
Siracha
Scallions
Red Thai Chilis
An immersion blender or a regular blender

How to make Spicy Thai Pumpkin Soup

First off, this pumpkin soup takes only 20 minutes if my bone broth is at room temperature. If I am using homemade broth and it is cold from the fridge it takes a whopping 22 minutes. Not bad for loads flavor, right?

We start with sautéing the onion and garlic until soft. Then add the Thai red curry paste and cook for one minute. This is important! Many recipes add curry paste after the liquids go in. WRONG! You need to allow a minute for the spices to heat up and release their flavors. Now when you add the liquids, in this case, broth and pumpkin puree, the oils are released and ready to infuse the soup.

We cook the pumpkin soup for about 10 minutes until heated through before pureeing. Then we stir in the coconut milk and lime juice. Taste for salt and pepper (although I have never had to adjust the seasoning).

To make this pumpkin soup vegan simply switch out the bone broth for vegetable stock. Be sure to double check your red curry. Some brands contain fish sauce, I stick with the Thai Kitchen Red Curry to be safe.

I have also made this Thai pumpkin soup recipe a few times without the coconut milk. If you are avoiding coconut I find it is still delicious. And yes, I just assumed we had coconut milk when in fact we did not. Typical poor planning on my part but it all worked out.

This recipe makes 6-8 dinner appetizer portions. We love it as a first course with our Paleo Swimming Rama.

Or 4 healthy lunch portions. Serve it with a green salad and all the garnishes your heart desires!

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