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vegan curried pumpkin coconut soup (5-ingredients, oil-free)

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(5)

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Prep Time: 2 minutes

Cook Time: 15 minutes

Total: 17 minutes

Servings: 6

Author : Camilla

wfpb soup recipe wfpbno soup recipe

Ingredients

Remove All · Remove Spices · Remove Staples

1 and 3/4 cups water1 and 1/2 tablespoons Thai red curry paste (I used Taste of Thai--it's vegan & GF)2 15-ounce cans pumpkin puree (not pie filling)1 14-ounce can unsweetened coconut milk2 tablespoons packed coconut sugar or brown sugarsalt to tastegrated zest and juice of 2 medium limesOptional toppings: cilantro leaves, roasted pepitas (green pumpkin seeds), sriracha (or hot sauce of choice), additional lime wedges

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Instructions

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Step 1

Bring the water to a boil in a large saucepan set over medium heat. Add the curry paste; whisk until it is dissolved.

Step 2

Whisk in the pumpkin, coconut milk, coconut sugar, and 1/2 teaspoon salt. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.

Step 3

Whisk in the lime juice and zest, then season with additional salt to taste, as desired. Serve with any of the additional add-ons, if desired.

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