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Thai Pumpkin Soup

The best way to enjoy pumpkin has to be in this tasty Thai pumpkin soup that literally comes together in about 15 minutes. This recipe is so simple to make and tastes as delicious as the soup from your favorite Thai restaurant.

1 large yellow onion, chopped

2 tbsp red curry paste

4 cups chicken or vegetable broth

2 (15-ounce) cans pumpkin puree

1 (13.5-ounce) can coconut milk

1/4 cup chopped cilantro for garnish

In a large saucepan over medium heat, sauté the chopped onion in the Harissa Olive Oil until onions are tender and translucent. Add in the curry paste and cook for about one minute or until paste becomes fragrant. Add the broth, Honey Ginger White Balsamic vinegar, and the pumpkin and stir.

Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk minus a few tablespoons for garnish (optional) and cook until hot, about 3 minutes.

Using an immersion blender or in batches in a blender, puree soup until smooth. Ladle into bowls and garnish with cilantro and swirls of reserved coconut milk if desired.


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