thai pumpkin soup

thai pumpkin soup recipe from sunny vegan


I love the tastes of fall, especially pumpkin. I definitely lean towards the savory side and this thai pumpkin soup came together in minuets with such a warming texture and taste that I am making it again today.

Since we just moved, AGAIN, I have been remodeling the kitchen in the sadly neglected home we bought. The good news is that it will be finished next week and I can’t wait to show you all the transformation. The biggest problem in the kitchen is the stove, which I use a lot, as it has 2 setting. High and Off. Seriously, you can’t adjust the heat or the flame goes out and you are then leaking gas! It’s not just annoying, it’s dangerous so we ordered a new stove which is on the way from NY right now. Gotta tell you, I am ready for things to be more normal and spend time cooking rather than painting or tiling every day.

Back to the soup and pumpkin, which taste do you prefer, savory or sweet pumpkin?


Ingredients: 4 servings

1 Tablespoon olive oil
1/2 medium onion – I used red because that is what I like best
1 clove garlic
1 teaspoon fresh ginger- chopped
1 1/2 cups organic pumpkin puree
2 cups organic vegetable broth
1 cup canned coconut milk- shake well
1-2 teaspoons red curry paste – I keep it mild to serve the kids, but add as much spice as you like!
1 Tablespoon cilantro – plus more for garnish
1 Tablespoon fresh lemon juice


In medium saucepan, saute onion in olive oil until soft and translucent. add next 7 Ā ingredients and stir until heated through. using either a Vitamix or stick blender, blend ingredients until smooth. add lemon juice, stir and season with salt and pepper and serve.
Garnish with coconut milk, cilantro, chopped nuts or green onion.


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