Pumpkin Curry Soup
Pumpkin Curry Soup! Made with Thai red curry paste and coconut milk, this soup is vegan, gluten-free, paleo, and Whole 30 compliant. Plus it's easy to make, super quick, and incredibly delicious!
- 4 lb pumpkin approx 10 cups of pumpkin peeled and cubed
- 2 tbsp extra virgin olive oil
- 1 large yellow onion peeled and diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 4 cups vegetable broth more for a thinner soup
- 14 oz can full-fat coconut milk
- 2 tablespoons Thai red curry paste more or less to taste
- salt and pepper to taste
- lime juice, cilantro, and pumpkin seeds to serve
Heat the oil in a large heavy-bottomed pot over medium-high heat.
Add the onions, and sauté until translucent, stirring often.
Add the minced garlic and grated ginger. Sauté for another 2-3 minutes, until the onions have begun to brown.
Add the diced pumpkin, and stir to combine with the onions and garlic. Cook for 2-3 minutes, stirring once or twice more.
Add the vegetable broth - it should just cover the pumpkin - and the curry paste.
Bring the soup to a boil, then cover, reduce the heat, and simmer for 15-20 minutes, 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.
Taste the soup and adjust the seasonings as desired.
Serve the soup with cilantro, lime wedges, and toasted pumpkin seeds.
- Nutrition values are an estimate only.
- What kind of pumpkin do you use for this soup? I believe that's a Jarrahdale pumpkin, but there was a bit of a communication breakdown between me and the dude at the farmer's market, so I can't confirm.
- Help! I don't have an immersion blender! No problem. Either you can transfer the soup in batches to a regular blender (BE VERY CAREFUL WHEN BLENDING HOT LIQUIDS!) or if you don't have a blender you can use a food mill.
- Can I make this soup spicier / less spicy? Yup. Just add a little bit of curry paste at a time until you reach your desired level of spiciness. Remember you can always add more, but you can't take it out.
Calories: 298kcal | Carbohydrates: 28g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Sodium: 641mg | Potassium: 1244mg | Fiber: 3g | Sugar: 13g | Vitamin A: 26865IU | Vitamin C: 31.8mg | Calcium: 90mg | Iron: 3.7mg