Thai Pumpkin Soup

5 from 1 vote

Perfectly creamy and packed with flavorful heat, this Thai pumpkin soup is quick to whip up and amazing with crunchy pepitas and fresh cilantro on top!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 275kcal

Ingredients

2 tablespoons vegetable oil
2 medium carrots, cut into 1/4-in cubes (about 1-1/2 cups)
1 medium yellow onion, finely diced
2 medium cloves garlic, minced
1 tablespoon grated fresh ginger
3 tablespoons Thai red curry paste
2-1/2 cups vegetable or chicken broth
1 (15 oz) can pumpkin puree
1 (13.5) can coconut milk
2 tablespoons fresh lime juice
Salt and pepper to taste
Pepitas, cilantro, and red pepper flakes for serving, optional

Instructions

Heat vegetable oil over medium-high heat in a Dutch oven or medium pot. Add carrot and onion and sauté over medium-high heat, stirring occasionally until onions are translucent.
Add garlic, ginger, and red curry paste to vegetables and cook 1-2 minutes until fragrant.
Add broth, pumpkin puree, and coconut milk to pot and bring to a low simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until vegetables are tender, stirring occasionally.
Transfer soup to a blender or use an immersion blender to blend soup until completely smooth. Pour back into pot and add lime juice and salt and pepper to taste.
Serve soup warm with pepitas, cilantro, red pepper flakes on top. Enjoy!

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition