Originally published October 22, 2018.
Are you craving creamy, delicious, and warming soup right now? I absolutely am, and Thai Curry Pumpkin Soup is here for it! This recipe is incredibly easy, and pumpkin and Thai curry are a match made in heaven! Five ingredients; 20 minutes. You’ll want to get this on the stove immediately, and cozy up with it tonight!
One of my favorite things about fall is pumpkins. Not so much the pumpkin spice everything trend, but foods made with actual pumpkin – especially when it’s used in surprising ways (read: NOT pumpkin spice). Though I also enjoy it simply prepared: bake it just like an acorn squash! It makes a lovely autumn side dish with a little sprinkle of cinnamon!
And let’s not forget how nutritious pumpkin is (I’m not talking about pumpkin pie here )! By itself, pumpkin is low in calories and high in fiber, making it great for heart health. Notably, pumpkin is a great source of vitamin A. Just one cup will provide 250% of your daily value! It’s also a good source of potassium and vitamin C. See more about the nutrition of pumpkin.
Tips and Substitutions for this recipe
Even though there are so few ingredients, there are some variations you may wish to use:
- Use soymilk or cashew milk in place of the coconut milk. Just make sure what you choose is creamy!
- Use pureed sweet potato, butternut squash, or acorn squash instead of pumpkin.
- If you don’t have an immersion blender, carefully pour the soup into a blender, and puree until smooth. Be sure to vent your blender!
- To garnish, drizzle a bit of coconut milk and/or toasted pumpkin seed oil into the soup instead of, or in addition to, the cilantro and pepitas.
- Pepitas are pumpkin seeds.
If you make Thai Curry Pumpkin Soup, let me know in the comments below!
Thai Curry Pumpkin Soup
Delicious Thai-inspired soup with a fall twist! While technically vegan, this will delight everyone! Makes a quick weekday lunch as well!
- 1 tbsp Olive Oil
- 1 medium Onion chopped
- 3 cups Pumpkin Puree (or 2 cans)
- 1 can Light Coconut Milk
- 1-2 tbsp Thai Red Curry Paste
- Pepitas (for garnish)
- Chopped Cilantro (for garnish)
In a large pot, heat olive oil and sauté onion until soft and translucent.
Add pumpkin puree, coconut milk, and red curry paste, and bring to boil.
Blend with immersion blender until smooth. Alternately, puree soup in blender in small batches, making sure to vent the blender. Return to pot and bring to simmer.
Serve hot, garnished with pepitas and chopped cilantro, if desired.