A super easy weeknight soup, Thai Pumpkin Soup is full-flavored, yet ready in under half hour. Easily control the spice level to suit your family’s preferences, and enjoy a taste of Thai cuisine. Naturally vegan and gluten-free.
1teaspoongarlic powder(or use 2 cloves garlic, minced)
1tablespoonginger paste(or freshly grated ginger)
3-4tablespoonsThai red curry paste
2cupslow-sodium vegetable broth
15ouncespumpkin puree(not pie filling)
14ouncescanned unsweetened coconut milk, well shaken
lime or lemon juice
fresh cilantro, chopped
thinly sliced serrano or jalapeno chile
roasted pumpkin seeds or sunflower seeds
crush red pepper flakes
swirls of coconut cream
Heat one tablespoon of the olive oil in a 4-5 quart Dutch oven or stock pot over medium until shimmering.
Add the onion and saute until soft and translucent (about 6 minutes).
Scoot the onions to one side and add the remaining one tablespoon of olive oil to the cleared side. Spoon the curry paste, ginger paste, lemongrass paste (if using), and garlic powder over the oil, and stir until fragrant. Mix into the onions.
Add the broth and the pumpkin puree, and mix thoroughly.
Raise the heat to bring the soup to an active simmer for 10 minutes.
Turn heat to low. Taste the soup and add salt by the big pinch until flavorful.
When the soup and completely stopped bubbling, whisk in the coconut milk.
Add a splash (or squeezof lemon or lime juice and taste. Adjust with additional salt, if necessary.
Serve with optional toppings.
Leftovers keep well for several days in the fridge.
Thai Pumpkin Soup was originally published on https://soupaddict.com/thai-pumpkin-soup/