-
15
minPrep Time -
0
minCook Time -
15
minReady in -
perYield -
180
calCalories
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:
- In a large pot, heat the coconut oil over medium heat.
- Add the onion, garlic, and ginger. Cook until the onion is transparent.
- Stir in the red curry paste and cook for 2 minutes.
- Add the pumpkin puree, vegetable broth, coconut milk, and maple syrup. Bring to a simmer.
- Reduce heat and cook for 20 minutes, stirring occasionally.
- Season with salt to taste, garnish with pumpkin seeds, and serve hot.
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Dairy-Free, Dinner, Lunch, Quick & Easy, Soups, Thai | No Comments » on Vegan Thai Pumpkin Soup