Spicy Thai Pumpkin Soup
The perfect Thai Pumpkin Soup recipe. Easy to make and the right amount of spice. Naturally gluten and dairy free.
American, Asian, Thai
spicy pumpkin soup, thai pumpkin soup
Blender or immersion blender
red curry paste
chicken bone broth or vegetable stock (for vegan)
15 oz can
coconut milk, canned
lime zest, cashew yogurt, cilantro, scallions, thai chilis, pepitas, microgreen
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 simmer and turn down to low. Cook 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.
Serve in bowls 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.
Spicy Thai Pumpkin Soup https://www.peelwithzeal.com/spicy-thai-pumpkin-soup/