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Overhead view of Thai Pumpkin Soup in white bowls garnished with lime slices and pumpkin seeds on a gray background
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5 from 1 vote

Dairy-Free Thai Pumpkin Soup Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Soup
Cuisine: Thai
Servings: 4 servings (as a main dish)
Calories: 515kcal
Author: Gluten Free & More

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
US Customary - Metric

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

Calories: 515kcal | Carbohydrates: 27g | Protein: 11g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 22mg | Potassium: 524mg | Fiber: 5g | Sugar: 6g | Vitamin A: 16059IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 7mg