pumpkin curry soup

This Thai Pumpkin Soup gives you a gourmet Thai experience without any of the extra work. It’s creamy, easy to make, and layered with winter squash, warm and spicy aromatics, and bold spices and herbs. Quite possibly the most flavorful soup you’ll ever try!

Thai Pumpkin Soup

(1.3 kg) pumpkin or winter squash

coconut oil, (or neutral-flavored oil of choice)

salt

white pepper

cinnamon

cumin seeds ((or ¾ teaspoon ground cumin))

coriander seeds ((or ¾ teaspoon ground coriander))

white pepper ((or freshly cracked black pepper))

turmeric

shallots, (chopped (or 1 small yellow onion))

garlic cloves, (chopped)

fresh lemongrass** (outer papery layers removed, then minced)

13.5-ounce (400 mL) can full-fat coconut milk

red curry paste

(720 mL) vegan “chicken” broth (or good-quality vegetable broth***)

lime leaves (or 6 fresh lime leaves****)

coconut sugar or organic brown sugar, (more as needed)

Thai basil leaves, (chopped or torn)

Crusty bread, (toasted)

Peanut Chile Crunch ((optional, see next recipe card))

Preheat oven to 400ºF/205ºC. Using a sharp knife, slice the pumpkin in half. If too hard, microwave the whole squash for 2 minutes to soften. Scoop out the seeds using a spoon.

Roast the pumpkin. Mix together the ½ tbsp of the oil, salt, white pepper, and cinnamon in a small bowl until it’s almost like a paste. Use a pastry brush or your hands to brush inside the cavities of the pumpkin/squash only, but not on the top outer rims. For the top outer rims, just brush lightly with oil (no spices, or they will burn).Place the pumpkin halves, flesh side down, on a rimmed sheet pan. Prick the skin with a knife to allow venting. Roast until the pumpkin is very soft, about 40 to 45 minutes.

Crush the spices. Using an electric spice grinder or mortar and pestle, grind up the cumin and coriander seeds but don’t fully grind, leaving a little texture. Stir in the white pepper, cinnamon, and turmeric for your spice blend.  If you don’t have either, crush them using the back of a heavy mug or a cast iron skillet, or add them to a ziploc and roll back and forth with a rolling pin or smash with a mallet.

Make the soup. Heat a medium saucepan over medium-high heat with the 1 1/2 tbsp coconut oil. Once hot, add the shallots, garlic, ginger, and lemongrass with a pinch of salt, and cook for 3 to 4 minutes, or until shallots and garlic just start to get some color. If it starts to stick, add a splash of water to scrape up the food bits. Add the spice mix and stir almost constantly for 30 seconds.

Add a few tablespoons of coconut milk to deglaze and pick up food bits. Once  bubbling, add the curry paste. Fry for a few minutes, tossing frequently to prevent sticking. Pour in the rest of the coconut milk, broth, lime leaves, sugar, and soy sauce. Bring to a boil, then simmer for 10 minutes. Scoop out the lime leaves but keep them for now.

Blend the soup. While pumpkin is still warm, scoop out the flesh using a large spoon or peel the skin with your hands. Transfer the flesh to the blender; discard the skin. Add the warm soup and blend until smooth and creamy. Taste the soup. If you want a stronger flavor from the lime leaves, add some to the soup and blend again (you need a fairly powerful blender). Note: if your blender container is smaller than 64 ounces, blend in two batches.

Rest for 15 minutes to meld the flavors. Taste, adding more soy sauce or sugar as desired. Garnish each bowl with a handful of Thai basil and a spoon of Peanut Chile Crunch, if using. When reheating, thin as needed with broth or water, as it thickens.

While the pumpkin roasts, prep and make everything else in the next 3 steps.

https://content.jwplatform.com/videos/MTVkam3K.mp4

This cozy pumpkin curry soup is a bowl of autumn sunshine! Warmly spiced, luxuriously creamy, and made with simple, healthy, seasonal ingredients.

Pumpkin Curry Soup (Vegan!)

onion

butternut squash, cubed

garlic

ginger,

vegetable broth

can coconut milk, unsweetened

pumpkin puree

Tbsp. curry powder (or less)

cumin

Dice onion. Peel and cube butternut squash.

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and grate ginger.

When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.

Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.

Blend soup until smooth &amp; creamy. I highly recommend an immersion blender. (Otherwise you&#39;ll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)

Salt &amp; pepper to taste. Garnish with any desired toppings.

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Pumpkin Curry Soup (Vegan!)

Top 2 pumpkin curry soup recipes from across the web

The most viewed pumpkin curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Pumpkin Soup

Pumpkin Curry Soup (Vegan!)

The most viewed pumpkin curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine