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Pumpkin Red Curry Soup

Pumpkin Red Curry Soup - recipe card
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This velvety pumpkin red curry soup is the ultimate cold-weather comfort food. The natural sweetness of roasted pumpkin meets the bold, aromatic heat of Thai red curry paste, balanced by creamy coconut milk and a bright squeeze of lime. It’s rich, warming, and deeply satisfying—yet completely meat-free and alcohol-free.

Ingredients

Scale
  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp Thai red curry paste (adjust to taste)
  • 4 cups pumpkin purée (canned or homemade)
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp pure maple syrup
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh lime juice (from 1 lime)
  • For garnish: fresh cilantro leaves, sliced green onions, toasted pumpkin seeds, extra coconut milk drizzle

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown or it will turn bitter.
  3. Stir in the red curry paste and cook for 1 minute, mashing it into the onions. This blooms the spices and deepens the flavor.
  4. Add the pumpkin purée, vegetable broth, coconut milk, soy sauce, maple syrup, salt, and pepper. Stir well to combine, scraping up any browned bits from the bottom.
  5. Bring the soup to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, to meld the flavors and thicken slightly.
  6. Remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a stand blender, filling it no more than halfway, and blend until smooth, then return to pot.
  7. Return the puréed soup to low heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. The soup should be creamy, slightly sweet, and mildly spicy.
  8. Ladle into bowls and garnish with cilantro, green onions, toasted pumpkin seeds, and a drizzle of coconut milk. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until hot; do not boil or the coconut milk may separate. If soup is too thick after refrigeration, thin with a splash of vegetable broth or water.

Nutrition

Keywords: pumpkin red curry soup, Thai pumpkin soup, coconut curry soup, vegan soup, gluten-free soup, easy pumpkin recipe, fall soup, winter soup, Thai red curry, creamy pumpkin soup, dairy-free soup, meatless soup

Find it online: https://gordonramsayeats.com/pumpkin-red-curry-soup/