gimmesomeoven4.6
Thai Curried Pumpkin Soup
This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to make, it's naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. See notes above for possible ingredient variations.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for ⏱️ 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
garlic (minced)3 clovesred curry paste2 tablespoons
2
Add vegetable stock and coconut milk, and stir to combine.
vegetable stock4 cupscoconut milk1 cup
3
Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. I would recommend pureeing the soup in two batches. Then return it to the stockpot.)
4
Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
ground cumin1 teaspoonground ginger1 teaspoonred curry paste2 tablespoons
5
Serve warm, sprinkled generously with your favorite toppings. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.
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