Thai Curry Pumpkin Soup
Creamy and comforting, this Thai Curry Pumpkin Soup is a dairy-free fall soup that everyone will love. Topped with crispy chickpeas!
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.
Nutrition
Calories: 463kcal | Carbohydrates: 37g | Protein: 13g | Fat: 32g