Description
Thai Coconut Pumpkin Soup is a creamy, comforting soup made with pumpkin puree, coconut milk, and Thai-inspired spices. It’s a flavorful, warming dish perfect for fall or anytime you crave a rich, aromatic soup.
Ingredients
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- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 3 cups pumpkin puree
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar (optional)
- Salt and pepper to taste
- Fresh lime juice, to taste
- Chopped cilantro and chili flakes for garnish (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic, ginger, and red curry paste. Cook for 1–2 minutes until fragrant.
- Add pumpkin puree, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
- Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup for a smooth texture, or leave it slightly chunky if preferred.
- Season with salt, pepper, and a squeeze of fresh lime juice to taste.
- Serve hot, garnished with chopped cilantro and chili flakes if desired.
Notes
- Canned pumpkin works well, or use roasted fresh pumpkin for deeper flavor.
- Adjust curry paste to control the spice level.
- Can be made ahead and stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg