Pumpkin Curry Soup!  Made with Thai red curry paste and coconut milk, this spicy pumpkin soup is easy to make, super quick, and incredibly delicious!

So hearty and comforting in this grey weather! I love how easy it is to make, too. -Sarah

Five-star review for this recipe on heynutritionlady.com

– Fresh pumpkin  – Extra virgin olive oil – Yellow onion  – Garlic – Freshly grated ginger – Vegetable broth  – Full-fat coconut milk – Thai red curry paste  – Salt and pepper  – Lime juice, cilantro, and pumpkin seeds


Heat the oil in a large heavy-bottomed pot. Add the onions, minced garlic and grated ginger. Add the diced pumpkin, and stir to combine.

Add the vegetable broth and the curry paste. Bring the soup to a boil, then simmer until the pumpkin is fork-tender.

Remove the soup from the heat and purée until smooth with an immersion blender.

Add the coconut milk and a squeeze of lime juice and stir to combine.

Serve the soup with cilantro, lime wedges, and toasted pumpkin seeds.

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