Ingredients
Scale
- 2 cans (15 oz each) pumpkin puree (not pumpkin pie filling)
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon sea salt (plus more to taste)
- Fresh cilantro and pumpkin seeds for garnish
Instructions
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat and add the oil. Once the oil is shimmering, add the diced onion. Sauté for about 5 minutes until the onion becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant. Add the red curry paste to the pot and stir constantly for 2 minutes. This “toasts” the spices in the paste, releasing their full flavor and aroma.
- Simmer the Soup Base: Pour in the pumpkin puree, vegetable broth, and coconut milk. Whisk the mixture thoroughly to ensure the pumpkin and curry paste are fully integrated into the liquid. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 10 to 12 minutes. This allows the flavors to meld together. Stir in the maple syrup and sea salt during the last few minutes of simmering.
- Season and Plating: Remove the pot from the heat and stir in the fresh lime juice. This adds a necessary brightness that cuts through the richness of the coconut milk. Taste the soup and add more salt or lime juice if needed. Ladle the hot soup into bowls. Top each serving with a swirl of extra coconut milk, a sprinkle of toasted pumpkin seeds (pepitas), and fresh cilantro leaves. Serve immediately with a side of warm naan or crusty bread.
- Cook Time: 30 minutes