PREP TIME: 5 MIN
PORTION SIZE: 4
This Thai coconut curry soup is made even better with the addition of pure canned pumpkin. Both pumpkin and coconut milk provide dairy-free creaminess to the soup base, which is super satisfying and flavorful.
- 2 Tbsp coconut oil
- 1 Tbsp toasted sesame oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 Tbsp vegan Thai red or yellow curry paste
- 1 Tbsp peeled minced fresh ginger
- 1 (3-inch) stalk lemongrass, bruised
- 2 cups low-sodium vegetable broth, plus more to thin as needed
- 1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree
- 2 Tbsp tamari or soy sauce
- 1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish
- 2 Tbsp lime juice, plus more for serving
- 1/3 cup shredded Thai basil or fresh cilantro
- 3 red Thai chilis, sliced or minced
In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.
Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.
Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.
This recipe was found on www.foodnetwork.ca