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)
1/2 tsp olive oil (avocado or coconut oil work well too)
1/2 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)
1/2 cup vegetable broth
1 1/2 cups canned coconut milk (regular or light)
1/4 tsp salt
Pumpkin seeds (pepitas)
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).
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 3/4 cups.