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Thai Curried Pumpkin Soup Recipe

Thai Curried Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 16 reviews
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 -8 servings 1x

Description

This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to make, it’s naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors.  See notes above for possible ingredient variations.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • 2 (15-ounce) cans pumpkin purée
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles

Instructions

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and red curry paste, and stir to combine.  Sauté for 2 more minutes, stirring occasionally.
  2. Add vegetable stock and coconut milk, and stir to combine.
  3. Using a hand blender or a traditional blender, puree the soup until smooth.  (If using a traditional blender, be careful because warm/hot liquids expand when heated.  I would recommend pureeing the soup in two batches.  Then return it to the stockpot.)
  4. Add the pumpkin puree, cumin, ginger, salt, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low.  Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
  5. Serve warm, sprinkled generously with your favorite toppings.  Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.