Coconut Curry Pumpkin Soup: Spicy Thai Dinner
Creamy Thai-inspired soup with pumpkin, coconut milk, and curry spices. Warming, cozy, and perfect for fall dinners when you want something special.
Ingredients
- 2 tablespoons coconut oil or vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 2 tablespoons fresh ginger minced
- 3 tablespoons red curry paste
- 3 cups pumpkin puree
- 1 can (14 oz) full-fat coconut milk
- 3 cups vegetable broth
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Garnish(optional):
- fresh cilantro or Thai basil
- coconut milk
- red chili flakes
- toasted coconut flake
Instructions
- Heat oil in your pot over medium heat until it shimmers, then add the diced onion.
- Toss in garlic and ginger, cooking everything for five minutes until it smells amazing.
- Add curry paste and cook two minutes, stirring constantly to wake up those spices.
- Pour in pumpkin, coconut milk, and broth, stirring until everything looks smooth and combined.
- Bring to a gentle boil, lower heat, and simmer fifteen minutes to blend flavors.
- Blend with immersion blender until silky smooth with no lumps hiding anywhere in there.
- Mix in lime juice, maple syrup, salt, and pepper, tasting to adjust as needed.
- Ladle into bowls and top with cilantro, coconut drizzle, chili flakes, or toasted coconut.
Notes
- Full-fat coconut milk makes the creamiest soup. Light version works but isn't as rich.
- Adjust curry paste based on how much heat you like in your food.
- Soup gets thicker in the fridge. Just thin it with broth when reheating.
- Add lime juice right before serving for the brightest, freshest citrus flavor.
- Fresh roasted pumpkin gives deeper flavor than canned but takes more time.