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Thai Coconut Pumpkin Soup

A fragrant vegan soup combining pumpkin puree and full-fat coconut milk with Thai red curry paste, ginger, and lime for a warming, slightly spicy bowl. Ready in about thirty minutes with pantry-friendly ingredients.

30 minEasyServes 4240 cal/serving

ThaiSoupBlenderVeganVegetarianLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

  • 2 tbsp coconut oil (or neutral oil)
  • 2 large shallots, thinly sliced
  • 3 garlic cloves, minced
  • 2 tsp fresh ginger, peeled, grated
  • 2 tbsp Thai red curry paste
  • 2 cans canned pumpkin puree (100% pumpkin)
  • 2 cans full-fat coconut milk (13.5 oz)
  • 2 cups low-sodium vegetable broth
  • 2 tbsp fresh lime juice
  • 2 tsp soy sauce (or tamari for gluten-free)
  • 2 tsp brown sugar (or coconut sugar)
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, roughly chopped

Instructions

  1. 1

    Heat 2 tbsp coconut oil (or neutral oil) in a large pot over medium heat. Add 2 large thinly sliced shallots and cook until softened and lightly golden, about 4 minutes. Add 3 minced garlic cloves and 2 tsp peeled, grated fresh ginger and cook 1 minute more.

  2. 2

    Add 2 tbsp Thai red curry paste and stir-fry for 1 to 2 minutes until fragrant and the paste coats the aromatics.

  3. 3

    Add 2 cans canned pumpkin puree (100% pumpkin), 2 cans full-fat coconut milk (13.5 oz), and 2 cups low-sodium vegetable broth. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally.

  4. 4

    Using an immersion blender (or in batches in a countertop blender), blend the soup until completely smooth.

  5. 5

    Stir in 2 tbsp fresh lime juice, 2 tsp soy sauce (or tamari for gluten-free), and 2 tsp brown sugar (or coconut sugar). Taste and adjust seasoning with 1/2 tsp salt. Add more curry paste for heat or lime juice for brightness.

  6. 6

    Serve hot, garnished with 1/4 cup roughly chopped fresh cilantro and an optional swirl of coconut milk.

Questions

How long does Thai Coconut Pumpkin Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Thai Coconut Pumpkin Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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