Velvety creamy with warm and cozy fall flavors, this Thai pumpkin Curry Soup is super easy to make and can be done in under 20 minutes. It is naturally gluten-free, vegan, dairy-free and the recipe is very flexible.
Heat light olive oil in a pan over medium-high heat.
Once the oil is hot, add onions and garlic and cook for 2-3 minutes. Keeps stirring frequently.
Add Thai red curry paste and cook for a minute.
Stir in the pumpkin puree, ½ cup vegetable broth, minced ginger, light brown sugar, red pepper flakes, salt, and pepper, and cook the soup on medium heat for 4-5 minutes.
Vegetable broth also has a lot of salt in it, so be careful with the additional salt.
Now add the remaining broth and coconut milk and check for salt and pepper once again. Stir well.
Bring the soup to a boil and switch off the heat immediately once it comes to a boil. Serve hot.
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.