Spicy Thai Pumpkin Soup

5 from 1 vote

The perfect Thai Pumpkin Soup recipe. Easy to make and the right amount of spice. Naturally gluten and dairy free.

Prep Time5 mins

Cook Time17 mins

Total Time22 mins

Course: Lunch, Soup

Cuisine: American, Asian, Thai

Keyword: spicy pumpkin soup, thai pumpkin soup

Servings: lunch servings

Calories: 349kcal

2 Tbsp coconut oil
1 med onion, diced
2 cloves garlic, minced
¼ cup red curry paste
2 cup chicken bone broth or vegetable stock (for vegan)
1 15 oz can pumpkin puree
½ lime, juiced
1 cup coconut milk, canned
Option Garnishes: 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.

Calories: 349kcal