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–+ servings
Thai Pumpkin Coconut Soup

Creamy Thai Pumpkin Coconut Soup That Warms Your Soul

This comforting Thai Pumpkin Coconut Soup blends rich coconut milk with earthy pumpkin, creating a vegan and gluten-free delight that's quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 15 oz Pumpkin puree fresh or canned
  • 1 can Coconut milk full-fat for best texture
  • 2 tbsp Red Thai curry paste adjust to taste
  • 4 cups Vegetable broth or chicken broth for non-vegan
  • 3 cloves Garlic minced
  • 1 inch Fresh ginger grated
  • 2 tbsp Lime juice gradually added
  • 1 tsp Salt to taste

Equipment

  • Non-stick saucepan
  • immersion blender

Method
 

Step-by-Step Instructions
  1. In a non-stick saucepan, heat a little oil over medium heat. Add minced garlic and freshly grated ginger, sautéing for about 2-3 minutes until fragrant.
  2. Stir in the red Thai curry paste, toasting it for 1-2 minutes until aromatic.
  3. Pour in the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Let simmer gently for about 5 minutes.
  4. Reduce the heat and let the soup simmer gently for about 20 minutes, stirring occasionally.
  5. Using an immersion blender, carefully purée the soup until silky smooth.
  6. Stir in the freshly squeezed lime juice and adjust with salt to taste.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Always toast the garlic, ginger, and curry paste before adding other ingredients for enhanced flavors.

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