Dairy-Free Thai Pumpkin Soup
Pumpkin season is ripe with sweet treats like pumpkin pancakes, pumpkin bread, pumpkin doughnuts, and more. But pumpkin also lends itself well to savory dishes like this Dairy-Free Thai Pumpkin Soup. Combined with a bit of spice from Thai curry paste, a bit of creaminess from coconut milk, and lots of zesty, fragrant ingredients like garlic, ginger, and lemongrass, this soup is a mouthful of flavor in every bite.
This soup is perfect for cool autumn nights and is surprisingly filling. It’s vegan friendly and naturally gluten-free (double check labels on things like vegetable broth). For a touch of saltiness and to add to the creamy texture, I used organic SunButter. This gives the soup a nutty flavor without the use of peanuts/peanut butter, making it a very allergy-friendly soup.
Get more gluten-free pumpkin recipes.
Dairy-Free Thai Pumpkin Soup Recipe
Ingredients
- 2 tablespoons coconut or vegetable oil
- 1 white onion , diced
- 4 cloves garlic , minced or grated
- 1 tablespoon ginger paste
- 1 tablespoon lemongrass paste
- 1-2 tablespoons red Thai curry paste
- 2 cups gluten-free vegetable broth
- 1 (14-ounce) can pumpkin puree
- ½ cup organic SunButter
- 1 (14-ounce) can full-fat coconut milk
- Juice of 1 lime
Optional garnishes:
- Cilantro leaves
- Roasted salted pumpkin seeds
- Lime wedges
- Chili oil
Instructions
- In a large stock pot or Dutch oven, heat oil over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ginger paste, lemongrass paste, and curry paste and cook for about 1 minute or until fragrant.
- Add the vegetable broth, pumpkin, SunButter, and coconut milk. Stir well, reduce heat, and simmer for 20-30 minutes. Stir in the lime juice and serve with optional garnishes.
Nutrition
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