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Useful. What a boring word to describe a recipe.

15-minute Thai Pumpkin Soup | Vegan | Vegetarian | Coconut Milk | Fall | Weeknight | Healthy Seasonal Recipes

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.

15-minute Thai Pumpkin Soup | Vegan | Vegetarian | Coconut Milk | Fall | Weeknight | Healthy Seasonal Recipes

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.

15-minute Thai Pumpkin Soup | Vegan | Vegetarian | Coconut Milk | Fall | Weeknight | Healthy Seasonal Recipes

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.

 15-minute Thai Pumpkin Soup | Vegan | Vegetarian | Coconut Milk | Fall | Weeknight | Healthy Seasonal Recipes

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!

15 minute thai pumpkin soup
Rate this recipe
Average: 3.5/5
18 ratings

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 cups

Serving Size: 2 cups

Calories per serving: 107

Fat per serving: 4 g

Saturated fat per serving: 3 g

Carbs per serving: 16 g

Protein per serving: 1 g

Fiber per serving: 4 g

Sugar per serving: 8 g

Sodium per serving: 521 mg

15 minute thai pumpkin soup

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

  1. 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.
https://www.healthyseasonalrecipes.com/15-minute-thai-pumpkin-soup/