Fall is officially here! And nothing says fall like pumpkin! I feel like most of the popular recipes with pumpkin are generally something sweet but today I am bringing you something savory: Thai Coconut Pumpkin Soup.
Are you a big Thai food fan? I used to be indifferent but lately I’ve been a pretty big fan of Thai curries. I’ve made a few of my own curries with curry paste, ginger, garlic, and coconut milk combination but I decided to try out a soup. Thai coconut pumpkin soup brings together that delicious curry flavor with a hint of fall by adding pumpkin.
Pumpkin is also packed with nutrition- beta carotene, Vitamin C, Vitamin A, potassium, and of course fiber. We do traditionally think of pumpkin as the Halloween squash but it can be easily consumed year round- just make sure you stock up on the pumpkin puree cans. (Double check it’s not pumpkin pie filling!) Pumpkin by itself isn’t actually overly flavorful which is why it is so easy to make both savory and sweet recipes with it.
Coconut milk comes from mature coconuts and is a great option to make a creamy soup for anyone who is vegan or lactose intolerant. In addition to creaminess the coconut milk also provides a rich texture.
Thai cooking is known for it’s strong aromatic components and spice. I love a good Thai curry but I’m not a huge spice fan so luckily the pumpkin adds a nice buffer layer and i can control the amount of curry paste. If you do like spicy this recipe is easy enough to spice up with more curry paste, chilies, or cayenne pepper.
My go to for coconut milk and red curry paste are Thai Kitchen brand but most grocery stores will have comparable options- just check the Asian foods aisle.
Thai Coconut Pumpkin Soup
Ingredients
- 1 15 oz can pumpkin puree
- 1 medium yellow onion
- 1 large red pepper
- 2 cups vegetable broth
- 3 cloves garlic miced
- 1 1/2 TBSP ginger
- 1 TBSP red curry paste
- 1/3 cup lime juice
- 1 15 oz can coconut milk
- Cilantro optional
Instructions
- Chop pepper and onion
- Add all ingredients except lime juice and coconut milk to slow cooker
- Cook on low 8-10 hours
- Add coconut milk and lime juice
- Puree in blender
- Serve warm
- Garnish with cilantro
Do you like curry? Prefer spicy or not too spicy? Let me know if you try this by tagging @dietitianjess on instagram! If you like spice check out these recipes: Vegan Curry Bowl, Slow Cooker Chicken Tortilla Soup, and Savory Spiced Oatmeal.
