Spicy Thai Pumpkin Soup (20 Minutes!)
The perfect Thai Pumpkin Soup recipe made with red curry paste is quick and easy to make. This cozy pumpkin soup has just 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.
🌡️Storing Leftovers
This is one of the easiest soup recipes I make. I typically make a double batch because it keeps for 5 to 7 days in the refrigerator if it is kept in an airtight container. This soup recipe can be frozen for up to three months. Defrost in the fridge overnight before reheating in the microwave or on the stovetop.Leave a review or get more information on the recipe!
