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Vegan Thai Curry Pumpkin Soup

A warming bowl of Thai coconut curry soup is made even better with the addition of pure canned pumpkin. Make this rich and delicious soup in under 30 minutes!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 tbsp coconut oil
  • 1 tbsp toasted sesame oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp vegan Thai red or yellow curry paste
  • 1 tbsp peeled minced fresh ginger
  • 1 3-inch stalk lemongress, bruised
  • 2 cups low-sodium vegetable broth, plus more to thin as needed
  • 1 15 oz can pure pumpkin puree or 2 cups fresh pumpkin puree
  • 2 tbsp tamari or Bragg's Liquid Soy Seasoning
  • 1 14 oz can coconut milk, 1 tbsp reserved for garnish
  • 2 tbsp lime juice, plus more for serving
  • 1/3 cup shredded Thai basil or fresh cilantro
  • 3 red Thai chilis, sliced or minced optional

Instructions

  1. In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.

  2. Add broth, pumpkin and tamari or Braggs Liquid Soy Seasoning. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.

  3. Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.

Recipe Notes

per Servings  1 veggie; ¼ healthy fats; 2 oil & nut butters (tsp)

Tip:  How to prepare lemongrass for Thai cooking