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Coconut & Curry Pumpkin Soup


  • Author: Camilla
  • Prep Time: 2 mins
  • Cook Time: 15 mins
  • Total Time: 17 mins
  • Yield: 6 1x
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Ingredients

  • 1 tablespoon virgin coconut oil OR vegetable oil
  • 11/2 tablespoons Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
  • 1 28-ounce can pumpkin puree (not pie filling)
  • 13/4 cups vegetable broth
  • 1 14-ounce can light unsweetened coconut milk
  • 2 tablespoons packed light brown sugar or agave nectar
  • grated zest and juice of 2 medium limes
  • Optional/suggested add-ons:
  • cilantro leaves
  • roasted pumpkin seeds (white or green)
  • sriracha (or hot sauce of choice)
  • additional lime wedges
  • toasted flake coconut

Instructions

  1. Heat the oil in a large saucepan set over medium heat. Add the curry paste; cook and stir for 1 minute.
  2. Add the pumpkin puree; cook and stir for 2 minutes.
  3. Whisk in the broth, coconut milk and brown sugar. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
  4. Whisk in the lime juice and zest, then season with salt & pepper to taste. Serve with any of the additional add-ons, if desired.

Notes

Pumpkin: If you cannot find a 28-ounce can of pumpkin puree, simply use 2 15-ounce cans.
Curry Options: Look for Thai curry paste in small jars where Asian foods are shelved in the grocery store. Alternatively, use 1-1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.
Instant Protein Powder Power-Boost: Add 1/2 cup water and 1/2 cup (about 2-1/2 scoops) unsweetened pea protein powder (I used Growing Naturals Original Pea Protein Powder) along with the broth and coconut milk. This changes the calories and protein per serving to the following: 155 calories/ 8 grams protein,

Nutrition

  • Serving Size: 1 cup
  • Calories: 126
  • Fat: 5 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 2 g