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!
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.
Twitter: bakedbyrachel
on October 7, 2016 at 6:58 am
I can’t wait to try this! The flavors sound amazing!
Thank you Rachel. I love this combo of flavors too. If you do try it please let me know.
Katie recently posted…smoky and sweet turkey chili
This sounds amazing, perfect for a rainy day like today!
Thank you Marye. Fall is here for sure!
Katie recently posted…peanut noodles with cabbage and basil
This is a great dinner to have after a busy day! You can’t beat 15 minutes! Looks delicious!
It’s hard to argue with 15 minutes! Thanks so much for coming by Taylor.
Katie recently posted…maple apple crisp
Twitter: azgrabaplate
on October 7, 2016 at 10:14 pm
Such a great soup that’s so easy to make! I can definitely imagine breaking this out for dinner after a busy day!
It is really a useful (there’s that word again) recipe to keep on hand. Thanks so much for coming by Patricia.
Katie recently posted…maple apple crisp
Hi!! This looks and sounds super delicious! Just wondering how spicy it is, as my husband and kids don’t do well with spicy foods ☹️ Can less curry paste be used?
Hi Karen, On a scale of spiciness from 1 to 10, I call this a 5. My kids loved this. That said, you can definitely try it with 1 teaspoon of the curry paste and taste it. Then add more if you think it needs to be more spicy. Please let me know if you do try it!
Katie recently posted…gluten free buckwheat chocolate cookies
Twitter: motherrimmy
on October 9, 2016 at 3:29 pm
Gorgeous looking soup – fantastic flavors! I can’t resist any dish with Thai flavors in the mix.
Kristi Rimkus recently posted…Asian Salmon Sheet Pan Meal with Napa Cabbage
Thank you so much! Nice of you to come by today. Hope you’re well. 🙂
Katie recently posted…gluten free buckwheat chocolate cookies
Twitter: hungryhobby
on October 10, 2016 at 9:07 am
Love the comment about being able to make it from your pantry. That is primarily why I don’t use gluten free flours even though my hubby does better with gluten free. I think sometimes those speciality flours are intimidating and not something we keep on hand! This looks absolutely gorgeous, I’ve been slowly but surely implementing some of the photography tips you taught us! Long way to go though!
Glad to hear this is not intimidating. 🙂 It is super easy. Though I have to say those flours shouldn’t be either. Once you try them you’ll see that they are just like any other baking ingredient. And also glad to hear about the photo demo I did. I am so excited to watch everyone from Blog Brulee now share their work online now.
Katie recently posted…gluten free buckwheat chocolate cookies
Twitter: actorsdiet
on October 10, 2016 at 3:30 pm
Pumpkin and coconut are like my two favorite foods!
Hey Lynn, thank you. Just listened to your podcast with James Nord. So awesome. I’m embarrassed to admit, I had never heard of him, but after listening I had to look him up. What style! Loved your line of questioning. And the ritz crackers! Oh my goodness. Never thought I would have a craving for them until after listening to that! Ha ha. Thanks for coming by today, and psyched you like the soup. Take care.
Katie recently posted…smoky and sweet turkey chili
Twitter: actorsdiet
on October 10, 2016 at 8:49 pm
Thank you for listening Katie! I would love to have you on the podcast one day too – we can talk all about Abe before I knew him!
lynn recently posted…Brunch Poutine Recipe
Hi Katie!!
The hubby and I are carving pumpkins for Halloween
For the past years I’ve been throwing away the pumpkin meat (shame on me I knoooow!!) but this year I wanna give it a try and cook with it! I saw your recipe and it looks delicious!! But how would you replace the canned pumpkin purée by fresh pumpkin??
Thank you in advance for your advice!!
Typically jack-o-lanterns aren’t used for cooking. You can peel the skin off and steam the meat. Here is a more detailed answer on a post I did about how to make pumpkin puree. https://www.healthyseasonalrecipes.com/home-made-pumpkin-puree-and-brown-rice-pumpkin-risotto/
Katie recently posted…roasted brussels sprouts with balsamic and thyme
Can this yummy soup be frozen? I made it today and wondered if I could freeze it in individual servings so I can take it to work for lunches later in the week. It is such an unusual soup but I love it. I thought it would be like a butternut squash soup I make and love but this is entirely different. Thanks for sharing the recipe.
Yes by all means it freezes really well. The coconut may “break” out of it when you thaw it, but once you reheat it, it will come back together really well. If you like this recipe, and butternut squash- I have another one coming later this fall that you’ll love- sweet potato! And it too is entirely different. Have a great week Diane.
Katie recently posted…50 healthy apple recipes to try this fall