Thai Curried Pumpkin Soup
This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to make, it's naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. See notes above for possible ingredient variations.
Ingredients
6 servings
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
- Add vegetable stock and coconut milk, and stir to combine.
- Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. I would recommend pureeing the soup in two batches. Then return it to the stockpot.)
- Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
- Serve warm, sprinkled generously with your favorite toppings. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.
💰 Cost Estimate
Total Ingredients
$1032.00
$1032.00
Per Serving
$172.00/serving
$172.00/serving
🏠 Savings
~$2064.00 vs buying!
~$2064.00 vs buying!
📋 Price Breakdown (82% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 1 tbsp | $21.00 |
| white onion | 1 small | $50.00 |
| garlic | 3 cloves | $593.00 |
| red curry paste | 2 tbsp | $4.00 |
| vegetable stock | 4 cups | $319.00 |
| coconut milk | 1 cup | $12.00 |
| 2 | - | |
| ground cumin | 1 tsp | $27.00 |
| ground ginger | 1 tsp | $5.00 |
| sea salt | 0.5 tsp | $1.00 |
| optional toppings | - | - |
*Estimated market prices, may vary by region
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