- 1 tablespoon virgin coconut oil OR vegetable oil
- 1–1/2 tablespoons Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
- 1 28-ounce can pumpkin puree (not pie filling)
- 1–3/4 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
- Heat the oil in a large saucepan set over medium heat. Add the curry paste; cook and stir for 1 minute.
- Add the pumpkin puree; cook and stir for 2 minutes.
- 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.
- Whisk in the lime juice and zest, then season with salt & pepper to taste. Serve with any of the additional add-ons, if desired.
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,
- Serving Size: 1 cup
- Calories: 126
- Fat: 5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g