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Thai Pumpkin Soup
5 from 9 votes

Thai Pumpkin Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 4 - 6
Course: Soup
Cuisine: Asian

Ingredients

Soup:
  • 1 ½ tbsp coconut oil
  • 1 onion diced, small sweet yellow
  • 3 tbsp Thai red curry paste
  • 1 tbsp ginger peeled & grated, fresh
  • 1 tbsp lemongrass paste
  • 3 cloves garlic minced
  • 2 cups chicken broth or vegetable broth for vegetarian version
  • 1 pumpkin puree 15 oz can
  • salt to taste, sea salt
  • 1 coconut milk 15 oz can
  • lime or more if desired, juice of 1
Serving:
  • cilantro chopped, fresh
  • lime wedges
  • Sriracha sauce

Instructions

    Cup of Yum
  1. Heat the coconut oil in a Dutch oven or soup pot over medium heat.
  2. Add the onion and cook, stirring often, for 4-5 minutes, or until softened.
  3. Add the Thai red curry paste, ginger, lemongrass, and garlic.
  4. Cook, stirring constantly, for 1-2 minutes.
  5. Add the chicken broth and pumpkin puree and season with some sea salt, to taste.
  6. Bring to a boil then reduce the heat to low and simmer for 30 minutes.
  7. Add the coconut milk and lime juice then blend with an immersion blender (or regular blender) until creamy and smooth.
  8. Taste and season with sea salt and more lime juice, to taste.
  9. Ladle into bowls and serve with fresh cilantro, lime wedges, and sriracha sauce. Enjoy.