Vegan Pumpkin Soup with Thai Red Curry Paste
This vegan pumpkin soup uses Thai red curry paste to create a deliciously warming and comforting soup, whether it’s Halloween or not! We hope you love it as much as we do. If you do, please leave a review below, it will mean the world to us.
Servings 4
Calories 342kcal
Ingredients
- 1.1 kg pumpkin chopped
- 1 brown onion – roughly chopped
- 2 tablespoon fresh ginger – roughly chopped
- 850 ml vegetable stock
- 4 tablespoon Thai red curry paste*
- 400 ml coconut milk
- 1 stick lemongrass – bashed
- 1 tablespoon lime juice
- 1 teaspoon coconut sugar
- 2 tablespoon olive oil
- Salt to taste
Optional garnishes:
- Fresh chilli – chopped
- Fresh coriander – chopped
- Pumpkin seeds
- Soya or oat cream drizzle
Instructions
- Pre-heat the oven to gas mark 6 / 200°C.
- Remove the insides of the pumpkin, peel and chop into chunks (see picture above for size reference).1.1 kg pumpkin
- In a bowl, toss the chopped pumpkin in the olive oil and lime juice.2 tablespoon olive oil, 1 tablespoon lime juice
- Place on a large oven tray and roast for 30 minutes or until soft.
- Once the pumpkin is ready, remove from the oven and set aside. Fry off the onion and ginger in a large soup pan, until the onion is translucent.1 brown onion, 2 tablespoon fresh ginger
- Add the Thai red curry paste and fry for a few minutes more, until your kitchen is smelling rad.4 tablespoon Thai red curry paste*
- Then pop the pumpkin, coconut milk, stock and lemongrass into the pan, and stir well.1.1 kg pumpkin, 850 ml vegetable stock, 400 ml coconut milk, 1 stick lemongrass
- Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.
- Once done, remove the lemongrass, add the sugar, lime juice and salt to taste.1 stick lemongrass, 1 tablespoon lime juice, 1 teaspoon coconut sugar, Salt
- Remove the pan from the heat and carefully pour, or ladle, the soup into a blender.
- Blend on high until smooth, or to your desired consistency.
- Serve with your selected garnishes and enjoy!Fresh chilli, Fresh coriander, Pumpkin seeds, Soya or oat cream drizzle
Video
Notes
- Instead of pumpkin you could use butternut squash or a crown prince squash – the result will be equally delicious.
- Use 3 tablespoons of red curry paste if you’d like a milder soup.
- If the soup is too spicy, add a little bit more coconut sugar.
Nutrition
Calories: 342kcal | Carbohydrates: 29g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 748mg | Potassium: 1021mg | Fiber: 2g | Sugar: 11g | Vitamin A: 25776IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 3mg