Print Recipe

Thai Pumpkin Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Courses, quick and easy, vegan, vegetarian
Cuisine: Thai
Keyword: coconut milk, Pumpkin, thai
Servings: 4

Ingredients

  • 2 cups of roasted or canned pumpkin
  • 1 can coconut cream
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons olive oil
  • 1 yellow onion finely diced
  • 2 tablespoons fresh ginger finely diced
  • 1 tablespoons garlic finely diced
  • 4 cups vegetable broth
  • 2 teaspoons paprika
  • 2 teaspoons pepper
  • 1 teaspoon cumin
  • 3 teaspoons salt
  • Plus more salt for seasoning fresh pumpkin if you are roasting on your own

Toppings:

  • Chil Oil
  • Fresh cilantro

Instructions

  • If you are roasting your own pumpkin, which I encourage because it is so simple, you want to buy a pie pumpkin also known as a sugar pumpkin. You can find them pretty much anywhere right now. I bought mine at Trader Joes.
  • First, cut your pumpkin in half and scoop out the seed. Cut the pumpkin into slices - like a melon.
  • Place the sliced pumpkin onto a baking dish and drizzle with plenty of olive oil and season with about a tablespoon of Diamond Crystal Kosher Salt. Bake in the oven at 350º for 30 minutes or until soft.
  • Meanwhile, add 2 tablespoons of olive oil into a dutch oven or a large pot. Add chopped onion, ginger and garlic. Sauté on medium heat for 5 minutes, stirring so the garlic does not burn.
  • Next add in the Thai red curry paste. I like to use Thai Kitchen Red Curry Paste. Mix other on low heat.
  • Now add in your two cups of pumpkin. If using the fresh pumpkin, be sure to take the skin off the pumpkin before adding it to the pot.
  • Mix it around with a wooden spoon and then add in the vegetable broth, the coconut cream and the paprika, pepper, cumin and salt.
  • Allow the flavors to simmer together on low heat for about 15 minutes.
  • Blend the soup until smooth and creamy with either a hand blender or in a blender. Continue to simmer in the pot until ready to serve!

Notes

I love to top the soup with dome fresh cilantro and a little chili oil!
With love + salt.