This easy to prepare Thai Pumpkin Curry Soup is everything on a cold winter day! My secret to success with this warm and filling soup is full-fat coconut milk – it makes a world of difference to the texture and flavour! If you’re looking to build up the heartiness of this dish try adding cubed tofu sautéed in a bit of sesame oil or add a cup of cooked jasmine rice. So delicious you’ll want seconds!
1 tbsp coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
2–3 tbsp Thai red curry paste (depending on your preference)
3 cups low-sodium chicken broth
1 (4-inch) stalk lemongrass, cut in half lengthwise
3–4 lime leaves
2 cups pure pumpkin puree
1 can (400 mL) full-fat coconut milk
Lime juice from 1/2 a lime
Optional Garnish: Raw pepitas, drizzle of coconut milk, fresh cilantro
1. In a large pot over medium-high heat melt coconut oil. Add onion and cook 3-4 minutes until softened. Add garlic, ginger and curry paste; stirring constantly for 1 minute to allow flavours to develop.
2. Add chicken broth, lemongrass and lime leaves; bring to a boil. Reduce heat to medium-low and continue to simmer for 10-15 minutes.
3. Remove lemongrass and lime leaves. Add pumpkin, coconut milk and lime juice. Stir until well combined.
4. Using a hand-held immersion blender, blend soup until it reaches desired consistency. If soup is still too thick for your liking, simply add more chicken broth to thin.
5. Serve hot garnished with raw pepitas, a drizzle of coconut milk, and fresh cilantro.
This soup freezes beautifully. Simple cool and pour into a freezer-safe container. Keep for 1-2 months.