This Creamy Pumpkin soup is healthy and easy to make. If is also sure to fill the air and kitchen with a nice aroma too.
Just make sure before making this soup that you are using “Pumpkin puree” not “filling” for this one as there is a BIG difference in how this will turn out.
Also you can use any type curry for this kind of soup, however we do recommend this brand of “Thai Red Curry paste” below.
Because it has the flavorful spices of lemongrass, galangal and kaffir leaves in it that puts this soup into the Thai cuisines category.
Red Thai Curry paste can be found in pretty much any asian aisle in your local grocery store. So if you have not cooked with it before, we encourage you to give it a try.
The pumpkin works so well in this recipe, not to mention Looking for a purely vegetarian soup, just omit the chicken stock and use vegetable. Easy eh 🙂 Enjoy
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Creamy Thai Pumpkin Soup
- 1 tbsp Vegetable Oil
- 1 medium (pured) onion
- 4 garlic cloves (pured)
- 1 large can Pumpkin puree
- 1 can (full fat) Coconut Milk
- 2 tbsp Thai red curry paste
- 2 cups Chicken Stock
- 2 Thai Red Chilies
- 2 tbsp Brown Sugar
- 1 Lime
- 1 tbsp Salt
- In a large blender or puree maker. Add all the ingredients and blend till smooth.
- Pour into a large pot and cook over medium heat for 30 minutes.
- Serve with fresh limes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 2130mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 7g
These calculations are based off Nutritionix