This easy, five-ingredient Thai Curry Pumpkin soup is made with creamy coconut milk and fragrant Thai spices.

Soup season is year-round here in my house but throughout the year I try to vary my soup recipes based on what’s in season. When fall hits, I love using ingredients like apples, pumpkins, sweet potatoes, parsnips, and other root vegetables such as my Roasted Root Vegetable Soup

Most recently, I decided to use pumpkin to create a light and creamy vegan Thai curry pumpkin soup. Made with Thai red curry paste, coconut milk and a little vegetable (or chicken) broth, it comes together in as little as 10 minutes.

What is Thai Red Curry Paste?

Using Thai red curry paste makes it easy to add a ton of flavor without relying on sourcing all the individual ingredients in the jar such as lemongrass and ginger.

Pure pumpkin adds a rich texture and a whole host of nutritional benefits including antioxidants, fiber, vitamins and more. Full fat coconut milk is also added to provide a creamy, velvety texture that pairs perfectly with the Thai curry paste and pumpkin.

Pro Tip: This soup freezes wonderfully so make a double batch and freeze leftovers for a busy night at a later time.
Your spoon is waiting.

Thai Curry and Coconut Pumpkin Soup
Ingredients
Instructions
- Heat a medium stock pot over medium-high heat and spray with cooking spray. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds.
- Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth. Heat on high until it comes to a light boil then reduce to low. Simmer for 10 minutes. Season with salt and pepper to taste before serving.
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