How do I store this pumpkin curry soup?

This Thai pumpkin soup will keep in the fridge up to four days. Store in an airtight container or jar with a lid. Just make sure to let it cool completely before placing in the fridge.

Can I freeze this soup?

Yes, you can freeze this soup for up to three months. To do so, I recommend ladling the soup into individual 16-ounce containers so that you can pop the soup into the microwave whenever you're ready to enjoy it. Just remember to let the soup cool completely before freezing it, because it'll expand in the containers as it cools.

Can I double this recipe?

Absolutely! If you feel like making an extra large batch, don't hesitate to make a double batch. You could even freeze it for future meals, if desired.

Substitutions and Variations

Instead of canned pumpkin, feel free to use your own freshly made pumpkin puree . Instead of Thai Curry paste try this with an Indian curry powder or use a blend of cumin, ginger and sea salt. Add additional heat with Thai bird chilies or a pinch of red pepper flake. Add in diced cooked chicken breast or tofu for a bit of protein. Have fun with your garnishes: try roasted pumpkin seeds or pepitas, minced hot chilies, cilantro lime wedges or sliced green onions.

15 Minute Thai Curry Pumpkin Soup

Name: 15 Minute Thai Pumpkin Curry Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
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

Description

This Thai Pumpkin Curry 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

Units Scale

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 1/4 teaspoon salt
1/4 cup chopped cilantro
1/4 cup chopped scallions

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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.

Notes

Make Ahead and Leftovers:

This Thai pumpkin soup will keep in the fridge for up to four days. You can also freeze this soup for up to three months. Ladle the cool soup into individual 16-ounce containers, cover and freeze up to three months.

Reheat in a large saucepan until steaming hot, while stirring often. Alternatively, heat individual servings in the microwave for 4 to 5 minutes until steaming hot.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 2 cups
Calories: 107
Sugar: 8 g
Fat: 4 g
Saturated Fat: 3 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 1 g