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.
Ingredients
- 2 tbsp coconut oil (or neutral oil)
- 2 large shallots, thinly sliced
- 3 cloves 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
- 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
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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 cloves minced garlic cloves and 2 tsp peeled, grated fresh ginger and cook 1 minute more.
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2
Add 2 tbsp Thai red curry paste and stir-fry for 1 to 2 minutes until fragrant and the paste coats the aromatics.
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3
Add 2 cans canned pumpkin puree (100% pumpkin), 2 cans full-fat coconut milk, and 2 cups low-sodium vegetable broth. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally.
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4
Using an immersion blender (or in batches in a countertop blender), blend the soup until completely smooth.
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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.
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6
Serve hot, garnished with 1/4 cup roughly chopped fresh cilantro and an optional swirl of coconut milk.