Add the vegetable stock, coconut milk, salt & pepper. pumpkin seeds). Simmer again. Do you use a 200 ml can? Save my name, email, and website in this browser for the next time I comment. 3. Saute until softened; 5 to 7 minutes then stir in garlic and ginger. I added some cubed tofu along with the pumpkin and spices I made this two nights ago, and its delicious! Add the Thai red curry paste and stir for a couple of minutes until fragrant. Taste and season with salt and black pepper if desired. This will take about 20 minutes, and will make your house smell incredibly good. Any tips on how to cool it down lol. Add pumpkin cubes, their canning liquid and the coconut milk. This is a great soup but too liquidy for my taste. Blend using a hand blender or cool down completely and blend using a blender or mixer. Using a hand blender or a traditional blender, puree the soup until smooth. Add garlic, curry and coriander; continue to stir for 1 minute. Made it for New Years Eve and it went wonderfully! Reduce heat to low, cover and simmer for about 10 minutes. The soup is so delicious already. I had this dish at a local Thai restaurant and fell in love. I tried it as my boyfriend was sick last week, it was a success when he completely loved it and felt better after that. Im salivating just thinking about it! Add the cubed pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Copyright 2022 - Hostess at Heart. Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. Hope this helps! Greetings, Charlotte, Hi Charlotte, vinegar counteracts spice (you have to add it little by little so your food doesnt come out too vinegar-y) here I might try a little splash of white wine or rice vinegar. It's my kind of soup for the Fall. Couldnt tell the difference even in pumpkin pie. Cooking Light may receive compensation for some links to products and services on this website. Heat the oil in Dutch oven over medium heat. Heat a medium stock pot over medium-high heat and spray with cooking spray. When the oil is hot, add the onion, garlic and ginger and stir. Calories: 267kcal Author: Delicious Everyday Ingredients 1 tbsp olive oil 1 onion coarsely chopped 2 cloves garlic grated 3 pounds butternut pumpkin peeled and chopped 1 lemongrass stalk finely chopped or grated 1 tbsp fresh ginger grated 1 bunch cilantro fresh coriander leaves 4 cups vegetable stock 13.5 oz coconut milk For Garnish (optional) I lived in Spain and we used squash instead of pumpkin. My family isnt big on spice, so I did reduce the curry paste a bit, but it was just the right amount of heat for us with about 1 1/2 tbsp instead of 2. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. Add more salt, pepper to taste. This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Turn lid valve to seal, and set to high pressure for 10 minutes. Using an immersion blender, puree soup until smooth. Stir in the pumpkin pure, broth and coconut milk. What size can of coconut milk do you use? This flavorful soup made with coconut milk and spices, is perfect to warm you up on a chilly fall day! Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months. And of course, youd better believe they work their little monopoly and charge for it accordingly. Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. I just wanted to let everyone know that Ive been making this recipe for about a year now and its our absolute favorite. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Delicious! Step 1: Roast your pumpkin until tender. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. Drizzle some olive oil on top and season them with salt and pepper. Whisk until smooth. STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. I found that they added a nice brightness, although I realize theyre not always easy to find. Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. 4 Spread pumpkin seed mixture into a flat layer on a parchment-lined baking sheet. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry powder. Continue cooking until the soup reaches a simmer. Cook the onion gently for about 3 minutes, stirring often, until translucent. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is soooo good! Using an immersion blender, puree soup until smooth. All Rights Reserved. Once hot, add oil, shallots, and garlic. Stir in coconut milk. Thai food always gets our vote!! Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? YUM! Thanks for your healthy, simple and delicious recipes. Made this for a friends birthday and we all enjoyed it so very much! I did have a soup at a festival where the coconut and ginger were more pronounced but had very similar flavors and I was curious if I could do 2 cans of coconut milk and maybe halve the veggie stock and use fresh ginger but twice as much. Your email address will not be published. Hi there, quick question I find that the maple syrup makes the soup a bit sweet for my taste but too late I added it and am ready to serve it to 15 people tomorrow! Looking forward to freezing and having it for months to come! Seasoned with curry powder, coriander, red .. Pumpkin Coconut Curry - All Recipes. This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Add black pepper powder. Im not sure how someone said this tastes like pumpkin water! As an Amazon Associate, I earn a commission from qualifying purchases. Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Leave the seeds - it's easier to remove them after roasting. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. 2.) 1 (13.5-oz.) Wow. Repeat with remaining pumpkin mixture. Cook for 2-3 minutes. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. This time I experimented with lime leaves. Click here for the recipe. Secure lid on blender. Taste like pumpkin water. Vegan, gluten free, easy, and warming on fall evenings. Remove the lemongrass and then carefully blend it with an immersion blender. Recipes Thai Pumpkin Soup with Coconut Milk. In a large stock pot over medium heat, add olive oil and onion to the skillet and cook till softened, about 5 minutes. Pour in chicken broth and continue to whisk until smooth. Instructions. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. I immediately put our new stock to use this week, testing out a new recipe for pumpkin bread (recipe coming soon!) In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Serve the soup with crusty Italian bread, a cheese tray with chutney, homemade crackers, or basmati rice and grilled chicken. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Stir in the pumpkin puree and vegetable stock. Ingredients For The Thai Pumpkin Soup Recipe, Grilled Thai Chicken Sandwich with Peanut Sauce, Pumpkin Apple Bread with Streusel Topping, Turtle Thumbprint Cookies Recipe {Blossoms}, Shortbread Cookies Recipe (5 Ingredients), Pretzel Chocolate Bark Recipe with Sea Salt, Chocolate Mousse Cake Recipe From Scratch. STEP1: First, muddle the cumin seeds using a muddler (or wooden meat pounder/thick wooden spoon makes for a totally acceptable substitute) for a few minutes.Set aside. 1 Preheat oven to 275 degrees fahrenheit. I recommend using either: If you are looking for some side dish inspiration, I would recommend: ThisThai Curried Pumpkin Soup recipe only takes about 20 minutes to make, its naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. Add broth, water and pumpkin; mix well. Itll still be great. Lift off the skins. Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Hostess At Heart participates in affiliate programs. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. I harvested the meat from a pumpkin my son won at a local fair so I thought it needed some additional warmth. Cover with lid, and turn to manual. Your email address will not be published. The chef was kind enough to . Fresh Asian flavors are layered in this dish creating a unique and wonderful pumpkin soup your friends and family will rave about. Once they have cooled a bit, blend the pumpkin chunks (with the "pumpkin water" that remains in the pot). Taste and adjust seasonings. Bring to a boil, then reduce the heat and simmer for 20 minutes. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed. It will keep frozen in airtight containers for up to three months. Once simmering, add in the baked pumpkin, lime juice, and sugar, stir and place a lid on the pan. Cut up the pumpkin into 8-10 larger chunks and roast the in the oven on 180 Celsius for about 30 minutes. With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Then use an immersion blender to puree the soup. more about me . Place half of pumpkin mixture in a blender; remove center piece of blender lid to allow steam to escape. Then reduce heat to medium-low. Mix in a can of pureed canned pumpkin or an equal amount of roasted pumpkin. I made a half batch and forgot to half the spices, but it was not overpowering. Chop the pumpkin into 2-inch pieces. Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Preheat: Preheat oven to 450F (230C). Want to make it in your Instant Pot? Trusted Results with Curry coconut milk pumpkin soup. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. By the way, your website is so beautiful I visit it often. Do not use pumpkin pie filling. Garnish with roasted pumpkin seeds and fresh cilantro. All the flavour was lost. Heat some oil in a large soup pot or dutch oven over medium heat. Already had cooked rice in the fridge, so we added that to our soup bowls, topped with cilantro and pumpkin seeds. First of all, thewhole recipe was a breeze and came together from start to finish in less than 20 minutes, thanks to using canned pumpkin instead of roasting a fresh one from scratch. 2 Mix honey and olive oil together in a bowl until combined. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Uncover the pot and whisk in the coconut milk. can unsweetened coconut milk Sour cream, for serving Pumpkin seeds, for serving Instructions Add the butter to a medium saut pan set over medium-low heat. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. This post may contain affiliate links. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Im guessing the soup would have been a bit thicker if I had used two cans as the recipe calls for? Thanks. In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes. For four people, it equals 2 cups pumpkin (or a can of prepared pumpkin) to one can of coconut milk. Puree the soup in a food processor or with an immersion blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth. Pumpkin (or butternut squash) soup can go a whole bunch of directions. this link is to an external site that may or may not meet accessibility guidelines. Cook for 7-10 minutes, stirring occasionally. I just tried it for lunch and the combination of pumpkin, coconut milk, and curry is just great! While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove. Stir in the Tikka Masala curry paste and fry for a minute. Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes. Heat the oil in a heavy-bottomed pot. Peel and cube the sweet potatoes as well. Any thoughts on how to cut the sweetness? Cover and cook on low until vegetables are very tender, about 7 hours. Add the broth and coconut milk to the pot. I used them as I would bay leaves, taking them out before I blended the soup together. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Add coconut milk, salt to taste and simmer. salt, thyme, celery, fresh ginger, olive oil, parsley, chicken stock and 7 more. In a pan heat some oil on medium heat. Divide soup evenly among 4 bowls. Bring to a bubble, reduce to a simmer and . -used canned pumpkin puree; I used 3 cups of it (could have used more, especially since I added more milk), and put it into the mixture after about 15 minutes of simmering, then simmered for about 10 more minutes. Cook, stirring often, until mixture browns slightly, 3 to 5 minutes . Remove from the oven. Turn lid valve to seal, and set to high pressure for 10 minutes. I added half a jalapeno, Berbere (tsp) as well as Vindaloo (Tbsp) which are powdered spices you can order from Penzeys. Instructions. Allow that to sweat down for 3-4 minutes on low heat. Season with salt and pepper to taste. Mine was so thick, creamy and flavorful. I only had one can of pumpkin. Scallops with Pineapple Salsa Appetizer Recipe. Bring to a boil; cook and stir for 2 minutes or until thickened. This was one delicious soup! Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. Taste, and add salt as needed. Cook, stirring occasionally, for 20 minutes. Add onion and cook until tender, 4 to 5 minutes. Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Return the soup to a simmer, and cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Chop parsley and . Dice the onion and mince the garlic. Step 2 Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. 4 garlic cloves (I add them whole, the blender will do the work later), 3 lime leaves (or a bit of lemongrass, or omit), 3 cups roasted pumpkin or butternut squash, skin and seeds removed*, 1 can coconut milk, light or full fat, either is fine. Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper. Please read my disclosure policy. How do you make Curried Pumpkin Soup? Thank you! Then peel off the skin and scoop out the flesh. To my knowledge, theres actually only one store in Barcelona that sells imported canned pumpkin. It is essential for this recipe. peeled, insides removed & chopped into ~2 chunks. Drizzle with grapeseed oil, toss to coat. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. I thought vegans did not eat shrimp. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Looks delicious! This will bloom the flavor of the seasonings and cook the garlic. Any expat living in Europe (or in most other countries abroad) will be the first to tell you that those convenient little cans of Libbys which I used to so casually toss in my cart back in Kansas City areimpressively hard to track down across the ocean! I finished it off with some fish sauce (Tbsp) which I know sounds weird but instead of adding more salt, there is a nice complexity to a good fish sauce that can really round out the corners of milder flavored dishes. Maybe they had some expired curry paste and cumin. Want more delicious recipes? Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to . Thanks again! Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. It also happened to be naturally gluten-free and vegan, thanks to the addition of some creamy coconut milk and good vegetable stock. Thank you for visiting! Please note, that the recipe card has more complete instructions. Some of the juice had caramelized when baking the pumpkin, so it added some sweet and caramel flavors. Add onion to the oil, stirring until the onion is tender. 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 2 tablespoons curry powder; 1 garlic clove, minced; 2 cans (13.66 ounces each) coconut milk Add the finely chopped garlic, curry powder, and cayenne pepper, if using. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. Serve warm, sprinkled generously with your favorite toppings. This week, I made anotherpilgrimage across the city to stock up on a very special item for our little Spanish pantry. 4.84 from 6 votes Print Save Pin Servings: 5 Calories: 209 Course: Soup Cuisine: American Diet: Gluten-free, Vegan Method: Instant Pot/Pressure Cooker Added 3 more tablespoon s of thai red curry paste and another cup of coconut milk. canned light coconut milk, well shaken and stirred, divided, 1/4 cup raw pumpkin seed kernels (pepitas). Cook until fragrant, about 2-3 more minutes. My other thought was to lessen the curry but I love the flavor and do not want to change the curry and cumin. Remove from the oven. pumpkin seeds). Just made this for lunch as I had recently roasted some pumpkindelicious and super easy! Saut for 2 more minutes, stirring occasionally. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Curious as to what you use for red curry paste. While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Then place flesh-side down on a foil-lined cookie sheet and roast for 45 minutes or until flesh is tender when . Then for dinner, Barclay and I decided to fiddle around with a more savory curried pumpkin soup recipe. Directions Heat oil in a Dutch oven over medium heat. Keep your leftovers in the refrigerator for up to three days in an airtight container. I have a way of often over-spicing my soups too , Just made this soup and it tastes delicious but is way too hot for my liking! Drizzle with coconut milk and top the soup with freshly ground coriander and pumpkin seeds. Remove it from the oven, and when it's cool enough to touch slice it into quarters. Pour in the stock. 5-Part Guide to Delicious Vegetarian Eating! Hope that helps! Add the roasted pumpkin and mix everything together. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Thank you for a great Fall recipe! Quick dinner ideas, nutrition tips, and fresh seasonal recipes. Stir to combine all the ingredients. Stir to combine. Ive read you cannot always switch out fresh ginger with ground but I prefer the taste. The added crunch is very nice to have. Once oil is hot add bay leaf and cook for a minute. Drizzled with coconut milk and topped with toasted pumpkin seeds, this gorgeous curried pumpkin soup will impress every guest at your table. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Cut the pumpkin in half. Worked great. Remove from heat. Super yummy! Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft). I only know to add more milk or water, but I dont want the soup to become more watery. Equal parts cooked pumpkin and canned coconut milk For two people, that comes out to one cup pumpkin, one cup coconut milk. Allow to simmer for 10-15 minutes then blend until smooth. Bring the whole beautiful thing to a boil and then simmer until the pumpkin and squash are cooked through. Pure soup in blender . Line a baking sheet with parchment paper. Open and stir until creamy and smooth. Gradually add the broth. Swirl 1 teaspoon coconut milk into each; garnish with pepitas and red pepper. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. Vegetable broth, coconut milk, and the lemongrass stalk go in the pot and are simmered. Add the curry powder, salt and pepper and cook, stirring,. Then peel the pumpkin and cut it into small pieces. Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips. Reduce the heat to low, cover, and simmer for 10 minutes, to allow the flavors to meld. Add coconut milk, vegetable broth, maple syrup or . Saute the onion first, then add ginger. In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened. Offers may be subject to change without notice. Divide soup evenly among 4 bowls. Very easy and the perfect amount of spice. Add the pumpkin, lime juice, and sugar. Next time I might add a can of white beans during the blending stage to add more protein. Chop the onion finely. Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired. I actually also added some fresh grated ginger. Going on regular rotation this winter. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Use a hand blender or transfer in batches to a blender and puree soup until creamy. Heavy cream works as well as coconut milk. If any of the layers are dried out, peel them away. Nice and creamy, and a great vegan option. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Add the maple syrup and a pinch of cayenne pepper. This was so delicious!! Alternatively, transfer to a traditional blender and puree in batches until smooth. Add garlic and ginger, stirring, until fragrant, 1 minute. If you cant find Thai Red Curry Paste local to you, it can be ordered on Amazon. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash, 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups), 1 (1-inch) piece fresh ginger, peeled and thinly sliced, 1/4 teaspoon crushed red pepper, plus more for garnish, 1 cup plus 4 tsp. My favorite thing in life is time spent around the table. This soup makes a lovely first course and also works well on its own for a hot lunch or dinner. Stir in curry leaves, coriander, salt, garam masala, asafoetida, and turmeric. Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. Pie filling contains spices that are not used in this recipe. Thank you, Love and Lemons! Continue to cook and stir until the soup begins to simmer. And best of all, those warming Thai curry flavors paired perfectly with the pumpkin, resulting in the coziest blend of sweet, savory, and spicy flavors that we both loved. This soup its gonna be one of my favorites. Pumpkin can be switched out for butternut squash or a mix of sweet potato and butternut squash as long as the quantities remain the same. Roasted Chickpea, Cauliflower and Arugula Salad, optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles. Combine onion and coconut oil in a small soup pot. Stir to coat. Cover with lid, and turn to manual. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. Pumpkin and Chicken Soup with Coconut Milk Princess Tafadzwa. Add curry powder and cook until it is fragrant. Transfer the mixture to a blender. For 35 ounces of pumpkin you will need about a five pound pumpkin. 1 (14-oz) can unsweetened coconut milk (not low-fat) 1/4 cup olive oil 2 teaspoons brown mustard seeds 8 fresh curry leaves Step 1 Cook onions in butter in a wide 6-quart heavy pot over. If you cannot find lemongrass stalks which are seasonal and hard to find in some areas of the country, you can use lemongrass paste. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. Spread the pumpkin wedges out on a baking sheet. Stir in 1 cup coconut milk and lime juice. Gently simmer for 20 minutes to allow the flavors to develop. i dont get how the photo looks so creamy? Once translucent, stir in garlic and saut for 30 seconds. Hi Kendra, Id try adding extra salt (if its not too salty already) & pepper (a little at a time) to taste to help balance the sweet. Really super cozy and perfect for this time of year! without this, it tasted like water. Bake in the preheated oven until soft, about 45 minutes. I made it with homemade puree rather than canned, but still an excellent soup! Please refer to mydisclosure pagefor more information about these affiliate programs. I will taste it again tomorrow to see if I actually need to put the tips to use. Copyright 2022 Meredith Corporation. Stir tomato into onion mixture in Dutch oven. We love to eat, travel, cook, and eat some more! Heat a large pot over medium heat. Add broth, coconut milk and pumpkin to the onion/spice mixture. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Melt butter and oil in large pan and sweat the onions under a lid until softened. Remove from oven and let the pumpkin cool down a bit. Stir in the coconut milk and maple syrup. Add the coconut milk and lime juice and cook for a further 5 minutes. If you dont want to heat up the kitchen, you can soften the pumpkin in a pressure cooker instead of the oven. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. Sprinkle cumin and salt to taste over the top of pumpkin seeds. Instructions. Soup was probably the reason I started cooking and at first, it was just a Sunday thing. It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. Add a drizzle of oil to a large pan or stock pot and gently fry the onion for around 5 minutes until softened. With your heat still on low, stir so the curry gets an opportunity to toast and start coating the bottom of the pot. Next add the pureed pumpkin and mix with all the other ingredients. Add the chicken or vegetable broth and simmer for 20 minutes. Also, be sure to taste again tomorrow I find that flavors develop after the soup sits which may tame the sweetness. Heat oil in a Dutch oven over medium heat. To me, Sunday soup making became the calm before the storm a necessary rejuvenatingtime before a new crazy week would begin. If you are following a strict diet please note changing anything will cause the nutritional info to change. Heat on high until it comes to a light boil then reduce to low. Add 2 tsp. Reheat either in the microwave or in a saucepan on the stovetop. 4.) You can find additional info here. Increase heat to high and bring to a boil. Add the coconut milk as you serve it. Stir in the flour and curry powder until blended. Required fields are marked *. Instructions. Add red curry to sauteed onion Red curry added to sauteed onion mixture Step 2: Layer flavors in the pot for the perfect Pumpkin Thai Soup Recipe Saute the onion first, then add ginger. Roast at 350 F degrees for 45-50 minutes. It will be made again and again, thats for sure. Pumpkin Curry Soup with creamy coconut milk and sweet apple features an aromatic blend of ginger, cumin, turmeric and curry powder. :/ but after all that, it turned out pretty good. Cover and simmer for 20-25 minutes, stirring occasionally. Want to make it in your slow cooker? To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Instructions. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. Add the onion and saut for 5 minutes. Stir or whisk until the mixture has a uniform consistency. Cook white onion until softened, 5 minutes. Is delicious. And wow, itended up being a total hit. Thanks for the delicious recipe! Use a spoon to scrape out the pumpkin seeds. I made the recipe mostly as written, with a couple of exceptions: 1.) Add the garlic cloves, lime leaves, curry paste, and ginger. Freeze it without adding the coconut milk. Perfect for Fall, our Thai Pumpkin Soup Recipe is such a refreshing change of pace with warm spices and a smooth velvety texture. So the next time youre at the store or the next time you expats make a pilgrimage across town to those special import stores pick up a few cans and lets make a batch together! Add onion and saut for 5 minutes, stirring occasionally, until softened. Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. Saut for 2 minutes, stirring frequently. Pumpkin is a squash after all. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Repeat with remaining pumpkin mixture. After a little bit add the curry paste. Cook the onion, garlic and ginger until soft and translucent. ingredients: water, pumpkin puree, coconut milk (coconut extract, water), sweet potatoes, onions, carrots, celery, apples, curry powder (turmeric, coriander, cumin, garlic, ginger, cinnamon, allspice, nutmeg, red chile pepper), cornstarch*, sea salt, brown cane sugar, vegetable broth (natural flavor, water, salt, olive oil expeller pressed palm Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Cannot wait to try this! Heat the coconut oil in a deep pot over medium-high heat. Use a scoop or spoon to scrape out the pulp and seeds from the center. I personally love it Thai-spiced. 1 litre vegetable stock 1/4 tsp chili flakes 1 and half tsp maple syrup 3 leaves fresh sage salt and pepper to taste Instructions Wash the pumpkin. Read More. As an Amazon Associate, I earn from qualifying purchases. Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Click here for the recipe. Add the minced garlic, ginger, red curry paste and cook for 1-2 minutes. Preheat the oven to 180C/350F/Gas Mark 4. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. This is intended as an overview. Brush with olive oil; sprinkle with salt, allspice, and white pepper. Reduce heat to low. Cook for another minute. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Nutrition Facts When you put the pumpkin in the oven to soften it, what temperature should you set the oven to? worked great! i had to add the whole can of coconut milk another tablespoon of curry paste and a tablespoon of flour to get the consistency i wanted. Add vegetable stock and coconut milk, and stir to combine. Preheat the oven to 350F. Add vegetable stock and coconut milk, and stir to combine. It is quite spicy for my scale but soooooo delicious. I used part of a large fairytale pumpkin that I had baked and pureed. 3. You'll fall in love with this Creamy Vegan Instant Pot Curried Pumpkin Soup in no time. Stir in broth, pumpkin, maple syrup, and almond butter. salt, pumpkin soup, pumpkin, chili flakes, garlic cloves, medium onion and 9 more. Cooking Light is part of the Allrecipes Food Group. Add chopped onion and garlic and saut until onion is soft and translucent. Peel the pumpkin and scoop out the seeds. 1. Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. Add spices and stir until spices color the oil and become fragrant, about 1 minute. Salt and pepper to taste. Cook until onion softens and browns. Add the pumpkin. Put the chunks of pumpkin on a non-stick or lined baking sheet, add a little drizzle of oil and bake in the oven for 20 minutes or until tender and a fork pierces easily. Step 5 Cooking the Spicy Pumpkin Soup. Thanks Jeanine for the recipe! Cube the pumpkin. Curried Tomato-Carrot Soup with Coconut Milk Lolibox salt, curry powder, water, pepper, onion, tomatoes, coconut milk and 2 more Cream of Sweet Potato Soup with Red Curry and Coconut Milk La Cocina de Babel olive oil, cilantro, red curry paste, garlic cloves, chicken stock and 4 more Thai Green Curry Chicken Soup KitchenAid Add pumpkin and water or stock and boil pumpkin till soft and tender. Preheat oven to 425F (if using fresh pumpkin) Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Made this soup. Optional additions as desired. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Remove lid and discard lemongrass. Coconut Curry Pumpkin Soup - All Recipes. We create & photograph vegetarian recipes Loved this and so simple to make. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste. I made the following changes: It was so hearty and delicious! Then stir in the pumpkin, vegetable broth, and . Offers may be subject to change without notice. from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. Stir in the curry powder, salt, sugar, turmeric, coriander, and red pepper flakes; cook a few seconds more until fragrant. I could have done with half the amount of red curry paste at least. Notes *If gluten free or vegan, be sure you use curry paste that fits your needs Add stock, pumpkin and seasonings; whisk until blended. Add the garlic and red curry paste, and stir to combine. Garnish with chives. Cover and cook on low until vegetables are very tender, about 7 hours. Serve immediately. Any idea/tip? 3.) (And/or if its not too coconutty, you could stir in more coconut milk, if its not too spicy, you could stir in more curry). Add remaining ingredients, including the pumpkin, and bring to a simmer. I love this soup! Thank you SO much for getting back to me so quickly with these excellent tips! Add the chopped onion, and leeks. this link is to an external site that may or may not meet accessibility guidelines. Reheat refrigerated or frozen soup in the microwave or on the stovetop. I prefer preparing my own cubed pumpkin for this recipe, but you can substitute it for an equal amount of pumpkin puree. Let me show you how to keep it simple and make it fun. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. ThisThai Curried Pumpkin Soup recipe only takes about 20 minutes to make, its naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors. Hi Delicious! Stir to combine. This helps to release the aromatic oils of the plant. Thank you, Susannah! When I failed to bookmark the recipe, I freaked (as did my husband) because I thought the recipe had been lost forever. A few Id strongly recommend here include: You will also need some sort of blender to puree the soup (if youd like). Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer. Weekday cooking didnt stand a chance. Bake until the edges are beginning to brown, about 20 minutes. I used one tablespoon of the red curry paste so it wouldnt be too spicy for my 4-year-old, and then my husband and I added cayenne to our bowls. I omitted the maple syrup because the pumpkin was on the sweet side already. Salt and pepper to taste. I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Mix pumpkin seeds, cumin and salt together until pumpkin . Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Secure lid on blender. I used a 400 ml can and it seemed like too much. Pepitas, cilantro and a dollop of sour cream finished this dish nicely. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Add the pumpkin, allow to simmer for about 15 minutes. Take two smallish pumpkins, clean them properly and cut the pumpkin in half. 2. Add up to one coconut milk can of water should it need a bit of thinning. Follow Hostess At Heart on Pinterest! Yes, you can. Place into the oven and bake all together for 40-45 minutes. Ingredients. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Preheat oven to 350 degrees F (175 degrees C). Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth. Red curry is one of my favorite things, especially mixed with creamy coconut. Sprinkle with teaspoon of the salt, and pepper. This soup is naturally vegan, dairy-free, and gluten-free. Stir in the heavy cream, reduce the heat to low, and cook the soup until hot. I really love its divine taste xD one of the best treatment for sick people :) Required fields are marked *, Notify me of follow-up comments via e-mail. Heat the oven to 400. Stir in curry, cinnamon, nutmeg,. Can you give me a tip: My soup went slightly too spicy cause I added one dried little chili. Heat oil in a dutch oven or medium pot over medium heat. I halved it easily for a weeknight. All rights reserved. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Step 1 Heat oil in large pot over medium-high heat. Lends itself well to any sort of protein or garnish addition. To make this curried pumpkin soup recipe, you will need: Plus, of course,toppings! Place soup in a medium bowl. Whisk in the coconut milk and pumpkin. If you dont have pumpkin seeds, also known as pepitas, you can top this soup with toasted nuts such as pine nuts instead. I added a serrano pepper for extra heat and a little honey, it was perfect. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. In a large pot over medium heat, heat the coconut oil. Bring to a boil. I had extra pumpkin juice from cooking and straining the rest of the pumpkin, so I used that instead of vegetable broth. and making a homemade (and healthier) pumpkin spice latte. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. I would reduce a cup of veggie broth next time. Defrost well before reheating the soup. Natalie. Heavenly taste! You can freeze it individually or in a large batch. Cooking Light is part of the Allrecipes Food Group. Add coconut milk, stirring to combine. I used fresh pumpkin that I had cooked myself and pureed so it was nice and thick to begin with. You know me, I always fall in the-more-the-merrier camp when it comes to toppings on soup. 2. 3 Add pumpkin seeds and toss to coat. Then add the fresh ginger. Our soup is shown with fresh cilantro and pumpkin seeds, also known as pepitas, for garnish. Preheat the oven to 350F. Add the spices and cook for another 30 seconds. Bake vegetables: Add onion, carrots, celery, and ginger to a large nonstick baking sheet. Add coconut oil to a large pot over medium-high heat. Then add garlic and chopped onion. I couldnt find the recipe that I used a few years ago, but my wife thought this one was even better. Adjust flavor with bullion as needed. Warms your whole body. And all the better with some seriously tasty food to bring us all together. Directions In a large pot, heat the oil over moderate heat. Delicious! *To cook the pumpkin (you can do this in advance): I find raw pumpkins difficult to cut into, so I start by softening mine in the oven. It's even better the next day. Bake for 30 minutes, or until easily pierced with a knife (through the skin). Saute the onion until translucent and soft. How to make potato, pumpkin and spinach in creamy coconut curry sauce . Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Add broth, pumpkin and tamari or soy sauce. It takes about 20 minutes on high pressure with a half cup of water in the bottom. Repeat until you get all the seeds and pulp out. A little diced red pepper adds a beautiful contrast of color but is optional. canned light coconut milk, well shaken and stirred, divided, 1/4 cup raw pumpkin seed kernels (pepitas). STEP 2: Onion + Garlic. Stir to combine. But hey, for our little household that cant stop making healthy pumpkin muffins, pumpkin rolls, and pumpkin cookies this time of year, a pumpkin-stocked pantry is a must. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. I only put in two cups of stock and it was a nice filling soup, not too thick but nice and creamy. Step 2 Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. -used cashew milk instead of coconut (it was on super sale at Grocery Outlet) and I used about TWICE as much as the recipe called for. Topped it with cilantro and roasted pepitas. Copyright 2022 Meredith Corporation. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Then add the curry powder and ground coriander. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash, 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups), 1 (1-inch) piece fresh ginger, peeled and thinly sliced, 1/4 teaspoon crushed red pepper, plus more for garnish, 1 cup plus 4 tsp. Absolutely delicious! Melt butter in a large saucepan over medium heat. Add the pumpkin and liquid vegetable stock. Instructions for Pumpkin Soup This will definitely be in my regular rotation! Stir in 1 cup coconut milk and lime juice. STEP 1: Prepare the pumpkin. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes. Carefully uncover, and stir in 1 cup coconut milk and lime juice. Scrape the pumpkin flesh from the skin and set aside until youre ready for it to go into the soup. Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients (celery, garlic and onion). Slice the pumpkin into 1 inch thick wedges. I used Trader Joes Miso Ginger Broth, as that is what I always have on hand. Make sure you remove the lemongrass first. Step 2: Add in the broth, red curry paste, pumpkin puree, coconut milk and paprika and stir until smooth. Ive only used curry paste made with shrimp. This recipe was calculated using the exact brands and measurements I used to make this recipe. Stir well for about 30 seconds. Hi Shelley, I used a 400ml can, you could go with half if you wanted less coconut flavor (I personally really like coconut)l. Very good. Let cool and scoop out the seeds and guts. After a hectic work day, I wanted nothing but to sit down at a restaurant and have someone bring me food. If the soup thickens in the fridge overnight, stir in some water to think it a little and thatll help dilute the flavors a bit. and mix it until the flour has dissolved. A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste. This is a classic Fall pumpkin soup with a fresh Thai twist. Copyright 2022 Love and Lemons, LLC. Remove it from the oven, and when its cool enough to touch slice it into quarters. Bring to a boil and then reduce to a simmer. Stir in curry paste and pumpkin pie spice and cook for 1 minute. Stir in the coconut milk, and taste again, adding more salt and pepper to taste. 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