Spicy Thai Pumpkin Soup
Roasted pumpkin puree and coconut milk based soup infused with spicy Thai red curry paste, turmeric, onions, garlic, ginger and fresh red hot pepper
This soup is one of those comfort dishes that requires minimal ingredients and still tastes amazing. The main ingredients in this soup are pureed pumpkin and low fat coconut milk. Rest are simple ingredients that many of us have handy in the fridge/pantry!
This is the first time I tried making pumpkin soup and it turned out really nice! I am not a big fan of creamy soup texture, but this was nor super creamy neither very chunky. It was perfect mixture of both! On top of the perfect texture, the taste was amazing. It has very subtle Thai spice which is not overwhelming. I find this soup perfect for fall/festive season!
My family liked it very much, hope your does too!
Happy and Healthy Eating!
Spicy Thai Pumpkin Soup
Ingredients
- 4 cup Pumpkin puree I like to roast pumpkin at 350° F for an hour and use puree from that
- 13.5 oz Low Fat Coconut Milk
- 1 Fresh Hot Red Chili
- 1 tbsp Red Thai Curry Paste
- ¾ cup Chopped Yellow Onion
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 2 tbsp Olive Oil
- 1 tbsp Salt or as per taste
- ¼ tsp Ground Black Pepper
- 1 Lime
- 2-3 cup Low Sodium Vegetable Broth or water, more or less based on desired consistency
- ½ tsp Turmeric Powder
Garnishing
- 2 tbsp Sriracha Sauce optional
- 4 tsp Vegan Cream store bought vegan cream or cashew cream (cashew + ACV + lime juice + salt + water), completely optional
- 4 tbsp Pumpkin Seeds
- 1 Sliced Fresh Hot Red Chili
Instructions
- Heat 2 tbsp of olive oil in a deep large pan.
- Saute chopped yellow onions and sliced hot red chili until onions are translucent.
- Saute minced garlic and grate ginger with translucent onions for few minutes until the raw smell of garlic goes away, making sure it does not get burn.
- Saute one tbsp of red Thai curry paste and ½ tsp of turmeric powder for 2-3 minutes, making sure it does not get burn.
- Once the curry paste is sautéed, add pureed pumpkin to the pan and saute it for 4-5 minutes on medium heat.
- Once the pumpkin puree is cooked for 4-5 minutes, add low fat coconut milk and mix it very well.
- Add 2 cups (more or less based on desired consistency) of low sodium vegetable broth or water, salt and pepper to the soup and mix it well.
- Use a handy mixer or a blender to blend the soup and make it creamy. Next step is to bring soup to boil.
- Once it comes to boil, lower the heat and let it simmer for 10-12 minutes on low-medium heat.
- Add juice of one fresh lime and mix it well. Taste the soup and add additional seasoning if desire.
- Serve it hot equally in 4-5 soup bowls and garnish it with sliced red hot pepper, raw or roasted pumpkin seeds, sriracha sauce and vegan crema (blend of cashew + ACV + lime juice + salt + water). This step is optional.
