loveandlemons5.0
Coconut Curry Pumpkin Soup
A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste. Vegan, gluten free, easy, and warming on fall evenings.
👥 8 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●spatula
- ●wooden spoon
- ●blender
📝 Preparation Steps
1
In a large pot over medium heat, heat the coconut oil. Add the onion and sprinkle with salt and pepper. Cook until soft and translucent, 5 to ⏱️ 7 minutes. Add the garlic cloves, lime leaves, curry paste, and ginger. Cook until fragrant, about 2-3 more minutes.
large onion, coarsely chopped1lime leaves (or a bit of lemongrass, or omit)3
2
Add the roasted pumpkin and mix everything together. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Add the maple syrup and a pinch of cayenne pepper. Cover and simmer for ⏱️ 20-25 minutes, stirring occasionally.
coconut milk, light or full fat, either is fine1 canveggie broth4 cupsMaple syrup, for drizzling
3
Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
lime leaves (or a bit of lemongrass, or omit)3
4
Serve with extra coconut milk and a few more pinches of cayenne.
coconut milk, light or full fat, either is fine1 can
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