Description
This vibrant Thai Pumpkin Soup blends creamy pumpkin purée with fragrant coconut milk and spicy red Thai curry paste for a comforting and flavorful vegan dish. Enhanced with fresh ginger, garlic, and lime juice, it offers a perfect balance of sweet, spicy, and tangy notes. Easy to prepare on the stovetop, this soup makes a deliciously warming meal, garnished with cilantro, chili flakes, and roasted peanuts for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1–2 tablespoons red Thai curry paste
- 3 cups pumpkin purée (canned or homemade)
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (optional)
- Salt and pepper to taste
Garnishes (Optional)
- Fresh cilantro
- Chili flakes
- Roasted peanuts, chopped
Instructions
- Sauté aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic, freshly grated ginger, and red Thai curry paste, cooking for another 1–2 minutes until the mixture becomes fragrant and aromatic.
- Add liquids and pumpkin: Pour in the pumpkin purée, coconut milk, vegetable broth, soy sauce or tamari, lime juice, and brown sugar if using. Stir everything together thoroughly to combine all the flavors evenly.
- Simmer soup: Bring the mixture to a gentle simmer over medium-low heat. Allow it to cook for 10–15 minutes, stirring occasionally to prevent sticking and to meld the flavors beautifully.
- Blend soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, blend until creamy, and return it to the pot.
- Season and serve: Taste the soup and adjust the seasoning with salt, pepper, or extra lime juice if needed. Serve hot, garnished with fresh cilantro, a sprinkle of chili flakes, and chopped roasted peanuts for a delightful crunch, if desired.
Notes
- For extra heat, increase the amount of red Thai curry paste or add a pinch of cayenne pepper.
- Serve the soup with warm naan bread, steamed rice, or drizzle with coconut cream for richness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
