Thai Coconut Pumpkin Soup

Name: Thai Coconut Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
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

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

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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

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

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

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

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

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Questions

What can I use instead of curry paste in Thai Coconut Pumpkin Soup?

The entry for Thai Coconut Pumpkin Soup calls for 2 tbsp Thai red curry paste. In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Is Thai Coconut Pumpkin Soup spicy?

Moderately. The heat in Thai Coconut Pumpkin Soup comes from 2 tbsp Thai red curry paste. For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Thai Coconut Pumpkin Soup low-carb?

A serving of Thai Coconut Pumpkin Soup carries 20 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

How many carbs are in Thai Coconut Pumpkin Soup?

One serving (the recipe makes 4) has 20 g of carbohydrate in about 240 calories, with 6 g protein and 14 g fat, plus 4 g fiber and 360 mg sodium. The figures are estimates computed from the ingredient list.

How long does Thai Coconut Pumpkin Soup keep?

Refrigerate Thai Coconut Pumpkin Soup for 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.

Serve it with

Pak Boong Fai Daeng Stir-Fried Morning Glory side
Thai Seafood Salad salad
Patates Kizartmasi side

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