Thai Pumpkin Soup
The perfect Thai Pumpkin Soup recipe. Easy to make and the right amount of spice. Naturally gluten and dairy free.
Servings: 4
Calories: 349kcal
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.