Description
Cozy up with this quick and easy Spicy Thai Pumpkin Soup—creamy, flavorful, and ready in just 20 minutes. A perfect healthy comfort dish for weeknights!
Ingredients
- 2 cups pumpkin puree (canned or homemade)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 2 cups vegetable broth
- 2 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice (freshly squeezed)
- 1–2 tsp chili flakes (optional, for spice)
- 1 tbsp oil (olive or coconut oil)
- Fresh cilantro or Thai basil (for garnish)
Instructions
- In a large pot, heat oil over medium heat. Add garlic and ginger, cooking until fragrant (about 1 minute).
- Stir in the red curry paste and cook for another minute to deepen the flavor.
- Add pumpkin puree and vegetable broth, stirring until smooth.
- Pour in coconut milk and bring the soup to a gentle simmer.
- Stir in soy sauce, lime juice, and chili flakes (if using). Taste and adjust seasoning.
- For a silky texture, blend with an immersion blender.
- Serve hot, garnished with cilantro or Thai basil.
Notes
- Adjust spice level: Add extra curry paste or chili for more heat, or keep it mild with less.
- Make it protein-packed: Stir in tofu, chickpeas, or shredded chicken.
- Creamier texture: Use full-fat coconut milk instead of light.
- Meal prep: This soup freezes beautifully for up to 3 months.
- Fresh pumpkin option: Roast fresh pumpkin and puree for a homemade touch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes