Useful. What a boring word to describe a recipe.
I can’t help it though. This Thai Pumpkin Soup recipe is useful. It’s one of those recipes that you need to have so that you can get dinner on the table in 15 minutes. Because life.
I mean, I could have really gone to greater lengths with this soup. I could have added in some fancy garnishes and swirls of creamy such and such. Or broken apart a pomegranate and sprinkled the arils on top. Heck, I could have even cooked the pumpkin from scratch.
But I set out with one goal when I developed this recipe. I wanted it to be useful. It’s made from stuff you can keep in your pantry- canned pumpkin, vegetable broth, coconut milk. Even the Thai curry paste, which I admit is kind of a wild card ingredient, is something that you can buy once at any grocery store and then keep in the door of your fridge for the next 40 years and it will only take up 2 cubic inches. And then it will be there for you when you’re ready to make this pumpkin soup again. Which will probably be more often than you think.
Because, not only is it ready in 15 minutes, but because as far as the taste, that’s where I can use the interesting adjectives!
Enigmatic. Intensely flavorful. Creamy. Sweet and savory. Bomb. {Side-note- someone, who is much younger than me, called one of my recipes on Instagram “Baller” and though I have no idea if that is a compliment or not, I am not sure I am ready to google it. Cringe! Hopefully it is a positive thing.} Delicious! In other words, you’re going to be surprised how yummy this recipe is, with such minimal effort.
Please let me know if you try this recipe by coming back and leaving a comment below. Or give a shout on social media. I’m always on Instagram, so if you tag me @healthyseasonal I’ll be sure to see what you’ve been cooking up!
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This Thai Pumpkin Soup recipe is useful. It’s one of those recipes that you need to have so that you can get a yummy weeknight dinner on the table in 15 minutes during this crazy Fall season. Bonus that it’s vegan, too!
Ingredients
- 2 teaspoons coconut oil
- 3 cloves garlic, minced
- 2 teaspoons Thai red curry paste
- 2 cups vegetable broth such as Imagine No-chicken Broth
- 2 15-ounce cans pumpkin puree
- 1 14-ounce can light coconut milk
- 2 tablespoons pure maple syrup, dark or amber or brown sugar
- 2 tablespoons lime juice
- 1 ¼ teaspoon salt
- ¼ cup chopped cilantro
- ¼ cup chopped scallions
Instructions
- Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.
Nutrition
- Serving Size: 2 cups
- Calories: 107
- Sugar: 8 g
- Sodium: 521 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 1 g
We made this pumpkin soup yesterday and it was AMAZING!! It really does take 15 minutes!
Thank you so much for coming back to let me know Jessica. I really appreciate you taking the time to do so. Have a great day!
just made this soup today and is was perfect! My 2 year old loved it and he is normally not a soup person Made it with frozen puree from fall, since no canned pumpkin is to be found here in denmark. Thanks so much for a great recipe.
That is great news! Thanks so much for coming back to let me know you liked it! Have a great day.
I just made this soup this evening–including making the Thai paste from scratch. The soup is good (or “OK”) but not my favorite–so sorry to say. It was not very spicy (to me) so I added an extra tablespoon of the paste for more flavor. In my opinion, the dominant flavor is the garlic vs. pumpkin (or coconut). I was excited to make this soup so I “went in” being very hopeful. I probably will not make this soup again.
I haven’t made a Thai Curry Paste from scratch before. I wonder if possibly the flavor profile is more mellow than a store bought one? Thanks anyway for coming back to let us know Brenda. I appreciate it.
Katie, I wondered about that myself. (The recipe was one I found online…) Possibly if I used more of the red chile peppers it may have been more “potent”… After reading the raves by others it is very likely a “store-bought” paste is better. I just try to cook “from scratch” as much as possible, trying to avoid processed foods.
Hmm, good to know. It would be interesting to do a side by side taste test of the two Thai pastes. I agree home-made in favor of processed is preferable. Having the time is another story though for so many folks. Making condiments from scratch is next level. Good for you Brenda! I’m impressed.
Love the flavor of this soup but I could NOT get mine to thicken. Watching the video, it looks exactly the same starting out. Does it need to simmer longer?
I made this soup today, since it is cool. Pumpkin is one of the top flavors of fall and i wanted to use it, plus I had 4 cans in my pantry. I don’t really like pumpkin but when I cook it with other flavors, its good! I loved his recipe! I love lime and cilantro, so it fit the bill, plus I like some thai food. I had too add more curry paste, because I didnt get much spicyness at the end and also more lime juice! Will definitely make again!
Thanks so much for coming back to let us know how it went. I am glad you liked it and to hear your feedback on the curry. I love a bit of heat, so that makes perfect sense to me! Have a great day!
Perfection for once the October weather returns with a chill!
★★★★★
This soup is WONDERFUL!!! I substituted two fresh, roasted butternut squash instead of the canned pumpkin, and it was divine! The flavors were the perfect balance of sweet and spicy, and the creaminess was the perfect consistency! I cooked it all in the pressure cooker and pureed it with an immersion blender. I will make this again and again! I will use canned pumpkin when I want to make something super quick and easy. I am part of a farm share so I had to use the squash. I am really glad that I did. It was worth the extra effort
★★★★★
I’m so glad to know it worked with butternut squash too! Thanks so much for reviewing and rating!