Make a delectable dinner in minutes with my Thai pumpkin coconut soup! Made with 5 ingredients & ready in under 30 minutes, it is vegan, oil-free, and nutrition-packed!
My Pumpkin Obsession
I seem to have an issue with canned pumpkin.
It all started when there was a pumpkin shortage two years ago. Because I could not find my beloved canned pumpkin in my local stores (or online), I made it a habit to stop at grocery stores (especially small ones in the country) when en route to Houston or Dallas, and, if I was lucky enough to find a few cans, I would buy them all.
When I say all, I mean all :).
The pumpkin shortage was extinguished with the following autumn’s crop, but I never stopped purchasing excess quantities of canned pumpkin. I stir it into yogurt, add it to smoothies, use it to enrich and sauces, and stews, and mix it into countless baked goods, from protein bars to pies.
But hoarding canned goods can be tricky when you have a husband who examines expiration dates with a religious zeal, so I have been forced to use my creativity–and my pumpkin supply–at an accelerated pace. I was finding it hard to face another pumpkin smoothie when the weather took an overnight turn from sweltering to sweetly cool. I promptly made a batch of coconut and curry pumpkin soup for lunch.
Pumpkin soups are ubiquitous in the fall and winter, but this one has a spicy vibe form the addition of Thai curry paste.
How to Make Thai Pumpkin Coconut Soup
This soup is so simple to make! No chopping, no sautéing, no blending, just some stirring. The Thai curry paste has all of the aromatics in one–red chili pepper, garlic, lemongrass, galangal (Thai ginger), shallots, kaffir lime, and more. So much flavor in one small jar! I’ve added a tablespoon and a half, but you can adjust the amount.
You’ll start by dissolving the curry paste in simmering water, and then, well, stirring in everything else! The everything else is canned pumpkin, light coconut milk, a bit of coconut sugar (or sub brown sugar), some lime (juice & zest), and salt to taste.
Swap the Spices to Your Liking
If curry is not your thing, simply swap out the curry paste with spices and herbs that suit your fancy. Smoked paprika (pimenton), for example, or a combination of cumin powder and coriander would be lovely. Here is a list of other herb or spice swaps:
Optional: cilantro leaves, roasted pepitas (green pumpkin seeds), sriracha (or hot sauce of choice), additional lime wedges
Bring the water to a boil in a large saucepan set over medium heat. Add the curry paste; whisk until it is dissolved.
Whisk in the pumpkin, coconut milk, coconut sugar, and 1/2 teaspoon salt. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.
Whisk in the lime juice and zest, then season with additional salt to taste, as desired. 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.