• 15
    min
    Prep Time
  • 0
    min
    Cook Time
  • 15
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soup
  • Allergens:none
  • Seasons:fall,winter
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

This creamy Vegan Thai Pumpkin Soup is a comforting blend of flavors and spices, perfect for warming up on chilly evenings. Infused with coconut milk and aromatic Thai spices, it’s a healthy and satisfying meal.

Ingredients

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon red curry paste
  • 4 cups pumpkin puree
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 2 tablespoons maple syrup
  • Salt to taste
  • Pumpkin seeds for garnish

Steps:

  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the onion, garlic, and ginger. Cook until the onion is transparent.
  3. Stir in the red curry paste and cook for 2 minutes.
  4. Add the pumpkin puree, vegetable broth, coconut milk, and maple syrup. Bring to a simmer.
  5. Reduce heat and cook for 20 minutes, stirring occasionally.
  7. Season with salt to taste, garnish with pumpkin seeds, and serve hot.

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Vegor “The scientist”

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