Thai Pumpkin Soup
This spicy Thai pumpkin soup is naturally vegan, gluten-free, and takes less than 30 minutes to prepare. It's full of flavor and the perfect winter warmer. Pair it with your favorite toppings and enjoy!
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Servings: 6 servings
Calories: 203kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small white onion chopped
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 stalk lemongrass grated
- 2 tablespoons Thai curry paste
- 1 1/2 cups pumpkin puree homemade preferably but store-bought is fine
- 3 cups vegetable broth or 1 vegan bouillon cube
- 1 14 ounce can of unsweetened coconut milk
- sea salt to taste
- Fresh cilantro and lime for garnish
Instructions
- Heat oil in a large saucepan over medium-high heat, add onion and cook until soft, about 2 minutes.
- Add garlic, ginger, lemongrass, and Thai Curry paste, and cook until fragrant, about 1 minute.
- Add pumpkin puree, vegetable broth, coconut milk and cook for 5 minutes—season with salt.
- Garnish with fresh cilantro and lime. Serve.
Nutrition
Calories: 203kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 484mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10571IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg