Thai Curried Pumpkin Soup
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
Spicy flavours of Thai red curry paste, mellowed out with fresh cilantro and coconut milk.
  • 2 tbsp coconut oil
  • 3 cups pumpkin puree
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3-4 tbsp Thai Red Curry Paste (I used Thai Kitchen brand)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp sea salt
  • 2 tbsp fresh lime juice
  • 4 cups vegetable broth
  • ½ cup coconut milk, for serving
  • Fresh cilantro
  1. In a large pot on medium-high heat, add coconut oil.
  2. Once melted and heated, add onion, sauteeing for about 5-8 minutes, until translucent and fragrant.
  3. Add curry paste, coriander, cumin, and garlic, sauteeing for an additional 2 minutes.
  4. Add pumpkin puree and vegetable broth, cooking for an additional 10 minutes.
  5. Add lime juice, season to taste, and puree soup with an immersion blender, until smooth.
  6. Serve soup with a few generous spoonfuls of coconut milk, and a handful of fresh cilantro.
Recipe by The Adventures of Bob & Shan at