Thai Curry Pumpkin Soup
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Creamy and comforting, this Thai Curry Pumpkin Soup is a dairy-free fall soup that everyone will love. Topped with crispy chickpeas!
When pumpkin season and fall soup collide…it is this Thai Curry Pumpkin Soup! This soup has a creamy, dairy-free coconut base. The mixture of veggies & curry paste gives this a bold flavor. And the soup is topped off with crispy chickpeas for a crouton-type crunch. Fall soup has never looked so good!
Step One: Cook the Veggies
The base of the soup is a mix of onion, garlic, carrots, celery & ginger cooked down in red curry paste. The combo is a flavor bomb!
Once the veggies have cooked down for a couple of minutes, pour in some broth and bring to a boil. Partially cover and lower the heat. Simmer for 20 minutes – you want the veggies to be tender.
Step Two: Make the Chickpeas
While the veggies are cooking, we are going to make the crispy chickpeas for topping the soup.
Heat some oil in a skillet over medium heat. Add a can of drained & rinsed chickpeas, smoked paprika, ginger powder and a pinch of garlic salt. Sauté for 5-10 minutes, or until crispy.
Put the chickpeas in a bowl and set aside while we finish the soup.
Step Three: Finish the Soup
Once the veggies are done cooking, transfer them to a standing blender. Add in a can of pumpkin puree. Blend everything until super smooth.
Pour the soup back into the stock pot over medium heat. Add a can of coconut milk and stir to combine. Add soy sauce and lime juice to taste – play around with this combo until it tastes good to you!
Step Four: Serve
Once the soup is heated through and it tastes amazing, it is time to serve it up! You obviously have the chickpeas ready to go to top the soup, but you can also add some cilantro and pepper.
AND, in addition to those toppings, you can also have some bread on the side for dipping. I would go with naan or pita, but even french bread would be good!
This soup can be stored in the fridge or freezer for easy lunches or dinners. This is going to be a fall staple I know you will love!
Tips & Tricks
I used 4 tablespoons of curry paste and the soup is not spicy at all, but does have a bold flavor. If you prefer a more mild flavor, use less curry paste.
You can also use an immersion blender to blend the veggies. Just add the pumpkin puree to the stock pot and blend until smooth.
Need more recipe inspo? Check these out:
Thai Curry Pumpkin Soup
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion quartered
- 2 carrots peeled & cut in 2" pieces
- 3 stalks celery cut in 2" pieces
- 6 cloves garlic peeled and smashed
- 1 inch piece fresh ginger peeled and halved
- 2-4 tablespoons red curry paste to taste, see notes
- 2 cups broth I used vegan chicken broth
- 1 15-ounce can pumpkin puree
- 1 15-ounce can coconut milk
- low sodium soy sauce to taste
- lime juice to taste, start with 1/2 lime
- cilantro, pepper, pita or naan for serving
FOR THE CRISPY CHICKPEAS
- 1 teaspoon oil
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ginger powder
- garlic salt to taste
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, carrots, celery, garlic, ginger and curry paste. Cook for 2 minutes, stirring frequently. Pour in the broth and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes – be sure that it stays at a gentle boil to ensure the veggies get tender.
- While the veggies are cooking, heat the remaining oil in a skillet over medium heat. Add the chickpeas, smoked paprika, ginger powder and a pinch of garlic salt. Sauté for 5-10 minutes, or until crispy. Transfer to a bowl and set aside.
- Transfer the veggies & broth to a standing blender and add the pumpkin. Blend until smooth.
- Pour the soup back into the stock pot over medium heat. Add the coconut milk and stir to combine. Add soy sauce and lime juice to taste. Cook the soup until heated through.
- To serve, ladle the soup into bowls and top with chickpeas, pepper & cilantro. Serve with bread on the side for dipping.
Video
Notes
- I used 4 tablespoons of curry paste and the soup is not spicy at all, but does have a bold flavor. If you prefer a more mild flavor, use less curry paste.
- You can also use an immersion blender to blend the veggies. Just add the pumpkin puree to the stock pot and blend until smooth.
This soup is so delicious! I made it for my parents and it’s now in their regular rotation, too.
Yayyyy! So glad it was a hit for your whole family Bethany!
Amazing!! Followed recipe exactly and did the whole 4tbsp of red curry paste. Truly delicious!
Thanks so much! So glad you liked it!