Spice things up this fall with a super simple Thai Coconut Pumpkin Curry Soup that's easy to make but big on flavor! With only 7 ingredients and ready in 30 minutes or less, this vegan soup is great for meal prep or a quick weeknight dinner. (vegan, gluten-free)
We're in prime pumpkin season, friends! I'm sure you've already made at least one batch of pumpkin muffins or eaten a slice of pumpkin bread already. Or you may have eaten all the pumpkin things already and you don't want to see another pumpkin spice whatever, ever again. At least until next fall.
But have you ventured to the savory side of pumpkin yet? If not, I highly recommend it! Pumpkin is so versatile and takes on so many different flavors well. It lends a smooth creaminess to all kinds of dishes, from soup to pasta. Pumpkin also adds a powerful punch of nutrients to anything and everything (it is a vegetable, after all). Pumpkin is a great source of fiber, and is high in vitamins A, C, and K. It's also a great source of beta-carotene, an antioxidant that helps protect against free radical damage.
Why Make This Thai Coconut Pumpkin Curry Soup?
You'll love this savory pumpkin soup recipe filled with the warm flavors of Thai curry, ginger, and coconut. It's a delicious twist on pumpkin in a savory, smooth, creamy soup without any cream. This soup is also so easy to make with just a few ingredients and less than 30 minutes. It's naturally vegan and gluten-free, so it fits into a variety of dietary needs.
How To Make Thai Coconut Pumpkin Curry Soup
If the sound of this Thai-inspired pumpkin soup is making you hungry, let's dive in! To make it:
- Sauté diced onion and smashed garlic in a little bit of oil until soft.
- Add the remaining ingredients (pumpkin, coconut milk, red curry paste, ginger, broth and salt) and simmer for a bit.
- Blend everything up until smooth and creamy.
- Pour it into bowls and enjoy!
Pro Tips For Making Thai Coconut Pumpkin Curry Soup Perfectly
- Make sure to cook the onions and garlic until nice and soft. This helps with flavor development, and will also give you a smooth, velvety texture. Don't skip the simmering with the other ingredients for the same reasons.
- If you are using a regular blender to puree the soup (I use a Vitamix), be extra careful! Hot soup builds pressure if the top is on too tight and will explode, sending soup all over your kitchen (don't ask me how I know). I suggest letting the soup cool a little bit before blending and leaving the lid slightly cracked or taking out the center vent if there is one, and blending with a kitchen towel over the top.
- I love my soup extra thick, but if you prefer yours a little thinner, blend with a little extra broth or coconut milk until it's the perfect texture for you.
- If you like things extra spicy, add more curry paste or a pinch of cayenne.
- Don't have canned pumpkin? You can make this soup with cooked and mashed sweet potato or butternut squash! One can of pumpkin is roughly 1 ¾ cups.
If You Love This Recipe, Try These Too:
- Pumpkin Risotto
- Pumpkin Lentil Quinoa Chili
- Roasted Butternut Squash Soup
- Mayo-Free Coconut Curry Chicken Salad
If you make this recipe, be sure to give it a star rating in the comments below!
PrintThai Coconut Pumpkin Curry Soup
Spice things up this fall with a super simple Thai Coconut Pumpkin Curry Soup that's easy to make but big on flavor! With only 7 ingredients and ready in 30 minutes or less, this vegan soup is great for meal prep or a quick weeknight dinner. (vegan, gluten-free)
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: about 5 cups 1x
- Category: soup
- Method: stovetop
- Cuisine: Thai
Ingredients
- ½ tsp olive oil (avocado or coconut oil work well too)
- ½ medium yellow onion, diced
- 2 cloves garlic, smashed
- 3 tsp red Thai curry paste
- 2 tsp fresh ginger paste
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable broth
- 1 ½ cups canned coconut milk (regular or light)
- ¼ tsp salt
For serving:
- Coconut milk
- Cilantro
- Pumpkin seeds (pepitas)
Instructions
- In a small pot on the stove, heat oil over medium heat. Add onion and garlic and cook, stirring, until onions are soft, 5-10 minutes.
- Reduce heat to low and add remaining ingredients. Stir to combine.
- Cover the pot and simmer on low 15-20 minutes.
- Turn off the heat and let cool slightly. Carefully puree soup using an immersion blender or a regular blender.
- Serve soup warm with a drizzle of coconut milk, cilantro, and pumpkin seeds (optional).
Notes
- Make sure to cook the onions and garlic until nice and soft. This helps with flavor development, and will also give you a smooth, velvety texture. Don't skip the simmering with the other ingredients for the same reasons.
- If you are using a regular blender to puree the soup, be extra careful! I suggest letting the soup cool a little bit before blending and leaving the lid slightly cracked or taking out the center vent if there is one, and blending with a kitchen towel over the top.
- If you prefer your soup a little thinner, blend with a little extra broth or coconut milk until it's the perfect texture for you.
- If you like things extra spicy, add more curry paste or a pinch of cayenne.
- You can also make this soup with cooked and mashed sweet potato or butternut squash. One can of pumpkin is roughly 1 ¾ cups.
Keywords: thai coconut pumpkin curry soup, easy pumpkin curry soup, vegan pumpkin soup
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