Pumpkin Curry Soup

5 from 3 votes

As a fall soup, I love the flavors of pumpkin with some added spices; the Asian Thai curry marries perfectly with the pumpkin and the coconut. The added bonus is that the soup is very healthy, being GF, vegan, and paleo.

Prep Time10

Cook Time20

Total Time30

Course: Soup Recipes

Cuisine: American

Keyword: curry, pumpkin curry soup, pumpkin soup, soup, Thanksgiving

Servings: Servings

Calories: 397kcal

Author: Tara Noland

Equipment

Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz
amHomel Cereal Bowls Set of 6 with Embossed Texture, 24 Ounce Porcelain Deep Bowls for Salad, Soup, Rice and Oatmeal, Ceramic Bowls for Kitchen, Lead-Free, Dishwasher & Microwave Safe - White, 6Inch
Vitamix Immersion Blender, Stainless Steel, 18 inches

Ingredients

1 tbsp coconut oil
2 small shallots peeled and diced
4 cloves of garlic peeled and minced
2- inch piece of ginger grated (about 1 rounded tbsp grated)
3 large carrots peeled and chopped (280 g, about 2 rounded cups)
4 celery ribs chopped (105 g, about 1 cup)
1 jar of Thai red curry paste 4 oz
1/2 tsp black pepper
1/2 tsp coriander
1/8 tsp cayenne pepper more if you like things spicy
2 tbsp coconut sugar
4 cups vegetable broth
2 tbsp coconut aminos
2 15- oz. can pumpkin puree 850 g
1 15- oz. can coconut milk full fat
1 lime juiced

Suggested toppings

Pepitas
Fresh cilantro chopped
Coconut cream
Lime wedges

Instructions

1. Begin by preparing vegetables. Peel and dice shallots and garlic cloves. Peel the carrots and slice them into 1/4-inch rounds, discarding ends. Chop the celery ribs. Peel and grate the ginger.
2. Heat 1 tbsp of coconut oil in a large stock pot or Dutch oven on the stovetop over low-medium heat. Add diced shallot and minced garlic and sauté for 2-3 minutes, allowing the shallot to slightly caramelize but not burn.
3. Add the diced carrots, chopped celery, and grated ginger to the pot with the shallot. Cook for a few minutes until the ginger becomes fragrant.
4. Add in the black pepper, coriander, cayenne pepper, coconut sugar, and curry paste. Sauté for a minute or two while stirring and allowing flavors to develop.
5. Top the vegetables with the broth, deglazing the bottom of the pan. Increase the heat and bring to a boil. Once boiling, reduce the heat, lowering it to a simmer. Simmer veggies for about 15 minutes or until carrots are fully softened and tender, stirring occasionally.
6. Add the pumpkin purée, coconut milk, and coconut aminos to the pot and stir. Continue to cook until the soup returns to a low boil, stirring throughout.
7. Once hot, remove the pot from the heat. Allow the soup to cool slightly, and then puree the soup with an immersion blender or standup blender until the soup is a smooth, uniform texture with no chunks.
8. Top with chopped cilantro, pepitas, lime wedges, and a swirl of coconut cream, and enjoy.

Notes

See the post for great tips and tricks for this recipe.

Nutrition