Comments

Susan ServinBroccoli Apple Salad 10 days ago
Try this too!
Susan ServinTurkey Pot Pie 10 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 2 months ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 2 months ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Thai Curried Pumpkin Soup

Blossom Lady
Nov 01, 2021 01:52 AM
Thai Curried Pumpkin Soup

This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to make, it’s naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors.

First of all, the whole recipe was a breeze and came together from start to finish in less than 20 minutes, thanks to using canned pumpkin instead of roasting a fresh one from scratch. It also happened to be naturally gluten-free and vegan, thanks to the addition of some creamy coconut milk and good vegetable stock. And best of all, those warming Thai curry flavors paired perfectly with the pumpkin, resulting in the coziest blend of sweet, savory, and spicy flavors that we both loved.

It’s exactly the kind of quick, easy, and healthy dinner recipe that I love this time of year. So the next time you’re at the store — or the next time you expats make a pilgrimage across town to those special import stores — pick up a few cans and let’s make a batch together!

Ingredients:

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 4 cups vegetable stock
  • 1 cup coconut milk
  • 2 (15-ounce) cans pumpkin purée
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments