Thai Pumpkin Soup
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.
Servings 4
Calories 229kcal
Ingredients
- 2 tablespoons olive oil
- 1 small white or yellow onion , chopped
- 2 teaspoons minced garlic (2 cloves fresh garlic, or 1 teaspoon garlic powder)
- 1 tablespoon ginger paste (or freshly grated ginger)
- 1 tablespoon lemongrass paste (optional)
- 2-4 tablespoons Thai red curry paste
- 2 cups low-sodium vegetable broth
- 15 ounces pumpkin puree (not pie filling)
- Kosher salt
- 14 ounces canned unsweetened coconut milk , well shaken
- lime or lemon juice
suggested toppings:
- fresh cilantro , chopped
- thinly sliced serrano or jalapeno chile
- roasted pumpkin seeds or sunflower seeds
- crush red pepper flakes
- swirls of coconut cream
Instructions
- 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, and garlic 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 as needed.
- When the soup completely stops bubbling, whisk in the coconut milk.
- Add a splash (or squeeze) of lemon or lime juice and taste. The soup should be bright and flavorful.
- Serve with optional toppings.
Notes
Leftovers keep well for several days in the fridge, and the soup freezes and reheats beautifully.
Nutrition
Calories: 229kcal