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Spicy Thai Pumpkin Soup
The perfect Thai Pumpkin Soup recipe. Easy to make and the right amount of spice. Naturally gluten and dairy free.
Prep Time
5
minutes
mins
Cook Time
17
minutes
mins
Total Time
22
minutes
mins
Servings:
4
Calories:
349
kcal
Ingredients
▢
2
tablespoons
coconut oil
or olive oil
▢
1
medium
white onion
diced
▢
2
cloves
garlic
minced
▢
¼
cup
red curry paste
▢
2
cup
chicken stock
or vegetable stock (for vegan)
▢
1
15 oz can
pumpkin puree
▢
½
lime
juiced
▢
1
cup
full fat coconut milk
canned
▢
Option Garnishes:
lime zest, cashew yogurt, cilantro, green onion, thai chilis, pepitas, microgreens
Instructions
Melt coconut oil in large saucepan over medium heat. Saute onion until soft, 5 to 7 minutes. Add garlic, saute for 30 seconds.
Add curry paste, stir to coat and cook 30 seconds.
Add broth or stock and pumpkin puree. Stir to combine. Bring to a simmer then turn down to low. heat Cook for 10 minutes.
Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice. Taste for salt and pepper.
Ladle soup into bowls and top with desired garnishes.
Notes
This recipe makes 6 to 8 appetizer-sized portions or 4 lunches.
Leftovers keep for 3 to 5 days covered in the refrigerator. Reheat on the stovetop or microwave until warmed through.