Thai Pumpkin Soup
The perfect Thai Pumpkin Soup recipe. Easy to make and the right amount of spice. Naturally gluten and dairy free.
or olive oil
red curry paste
or vegetable stock (for vegan)
15 oz can
full fat coconut milk
lime zest, cashew yogurt, cilantro, green onion, thai chilis, pepitas, microgreens
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.
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.
Thai Pumpkin Soup https://www.peelwithzeal.com/spicy-thai-pumpkin-soup/