This Thai pumpkin soup is rich, creamy, and full of spicy flavor! The perfect soup to cozy up with on a chilly fall day. It's also super easy to make, vegan and gluten-free.
- 1 tablespoon vegetable oil
- 1 medium shallot, diced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 3 tablespoons vegan massaman curry paste (Notes 1 and 2)
- 2 (15 ounce/425 gram) cans pumpkin puree
- 1 ½ cups vegetable broth
- 1 (13.5 oz/400ml) can full-fat coconut milk
- 1 tablespoon organic brown sugar
- 1 tablespoon lime juice, or to taste
- Salt and pepper, to taste
- Coconut milk, for drizzling
- Chopped peanuts
- Fresh cilantro, chopped
- Fresh basil, chopped
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Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up.
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Add the shallot to the pot. Sweat the shallot for about 5 minutes, stirring frequently, until it become soft and translucent.
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Stir in the garlic, ginger, and curry paste. Sauté the mixture for about 1 minute, until it becomes very fragrant.
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Stir in the pumpkin puree, coconut milk, broth and brown sugar. Raise the heat to high and bring the mixture to a boil.
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Lower the heat and let the soup simmer for about 15 minutes, stirring occasionally.
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Remove the pot from heat and season the soup with lime juice, salt and pepper to taste.
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Ladle into bowls and garnish with toppings of choice. Serve.
- Adjust the amount to suit your taste. You can use as little as 2 tablespoons, or as much as ⅓ cup.
- Red curry paste or yellow curry paste can be substituted if massaman isn't available.