Vegan Curried Pumpkin Coconut Soup (5-ingredients, oil-free)
Vegan curried pumpkin coconut soup (made with Thai curry paste)! Made with 5 ingredients, it is oil-free and fast & easy to make.
Servings: 6
Ingredients
- 1 and 3/4 cups water
- 1 and 1/2 tablespoons Thai red curry paste I used Taste of Thai--it's vegan & GF
- 2 15- ounce cans pumpkin puree not pie filling
- 1 14- ounce can unsweetened coconut milk
- 2 tablespoons packed coconut sugar or brown sugar
- salt to taste
- grated zest and juice of 2 medium limes
- Optional toppings: cilantro leaves roasted pepitas (green pumpkin seeds), sriracha (or hot sauce of choice), additional lime wedges
Instructions
- 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.
Notes
Pumpkin: You can also use one 28-ounce can of pumpkin puree instead of two 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 and 1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.
Curry Options: Look for Thai curry paste in small jars where Asian foods are shelved in the grocery store. Alternatively, use 1 and 1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.
Nutrition
Serving: 1cup | Calories: 146kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6.5g | Fiber: 2g