Thai Pumpkin Curry Soup Recipe
Servings: 4 people
Calories: 120kcal
Make this velvety Thai Pumpkin Curry Soup in under 20 minutes using simple ingredients. It is loaded with warm and cozy fall flavors and is super easy to make. This soup is naturally gluten-free, vegan, and dairy-free and the recipe is very customizable.
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Ingredients
- 1 tablespoon light olive oil
- ½ cup chopped red onions
- 1 teaspoon minced garlic
- 2 tablespoons Thai red curry paste
- 1 and ½ cups pumpkin puree
- 1 teaspoon minced ginger
- 1 teaspoon light brown sugar
- 1 teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper powder or to taste
- 4 cups vegetable broth divided
- 2 cups coconut milk
Instructions
- Heat olive oil in a pan over medium-high heat.
- Once the oil is hot, add onions and garlic and cook for 2-3 minutes, stirring frequently.
- Add red curry paste and cook for a minute, stirring continuously.
- Stir in pumpkin puree, ½ cup of vegetable broth, ginger, brown sugar, pepper flakes, salt, and pepper powder, and cook the soup for 4-5 minutes.
- Note – Vegetable broth also has a lot of salt in it, so be careful with the additional salt.
- Stir in the remaining broth and coconut milk.
- Check for salt and pepper and add more if required.
- Bring the soup to a low boil and switch off the heat immediately once it comes to a boil. Serve hot.
Notes
Use green curry paste or yellow curry paste in place of red curry paste for a taste change.
You can use chicken broth in place of vegetable broth.
Add some peanut butter for a creamier texture.
Blend the soup in a blender if you like it very creamy.
Add more broth if the soup is thick for your liking.
Top the soup with chopped cilantro, red chili, lime wedges, pepitas, and green onions before serving.
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Fat: 7g | Saturated Fat: 6g | Sodium: 1063mg | Potassium: 38mg | Sugar: 4g | Vitamin A: 1830IU | Vitamin C: 2.3mg | Calcium: 15mg | Iron: 0.3mg