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Thai Pumpkin Curry Soup

Shanna
A creamy, spicy, velvety smooth pumpkin soup with Thai flavors. Lemongrass, coconut milk and red curry paste take this pumpkin soup to a whole new level of deliciousness
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings 6 -8 servings

Ingredients
  

  • Ingredients:
  • 1 tablespoon coconut oil
  • ½ cup sweet onion chopped
  • 3 garlic cloves peeled and minced
  • One 3-4 inch piece of lemongrass smashed and lightly sliced ( not cut all the way through)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 3 tablespoon Thai red curry paste
  • 3 cups pumpkin puree canned or from fresh*
  • 3 cups vegetable or chicken broth divided
  • 1 15 oz can coconut milk full fat
  • Juice of 1 lime
  • 2 tablespoon coconut sugar
  • 1 teaspoon sea salt

Toppings:

  • Coconut Milk
  • Toasted Coconut Flakes
  • Fresh Cilantro chopped
  • Pumpkin Seeds
  • Thai Chile Flakes crumbled

Instructions
 

  • Heat coconut oil in a large stock pot, soup pot or dutch oven. Sauté the onion, garlic, lemongrass until onion is translucent and starting to brown, 2-3 minutes. Add in the ginger, coriander, cumin and red curry paste and stir for one minute. Then add in the pumpkin, 2 cups of the broth and the coconut milk and bring to a simmer. Simmer, stirring occasionally for 10-15 minutes. 
  • Remove the lemongrass stalk and puree the mixture in batches using a blender. Return to pot and add lime juice, sugar and salt. Taste and add more sugar or salt if desired. If a thinner soup is desired add in the remaining cup of broth. Keep warm until ready to serve.
  • Drizzle in a tablespoon or so of the coconut milk on top and lightly mix with a toothpick to8 create swirls. Then top with a tablespoon of each of the garnishes except the red chile flakes. Add those to taste since they are spicy. 

Notes

You can find lemongrass in well stocked grocery stores or Asian grocery stores with a produce section. Some stores will have containers of diced lemongrass in their freezer section
If you want to roast a fresh pumpkin to make your own puree feel free to do so. I like to use the puree in the cartons to save time.