Thai Pumpkin Soup for a Thanksgiving Twist!

If you’re looking for something this Holiday Season, try this Thai Pumpkin Soup for a Thanksgiving Twist!

It can be Vegan and is gluten free. This recipe makes 8 cups.

2 – 15 oz. cans of pumpkin pureè

1 – 14 oz. can of coconut milk

2 tsp. Thai red curry paste

2 Cups of broth – vegetable for a vegan soup – chicken for regular

2 tsp. coconut oil

2 Tbs. maple syrup

2 Tbs. lime juice

3 cloves of garlic, minced

1/4 cup chopped white onion

1/2 tsp. sea salt

1/4 tsp. cayenne – or more to taste

1/4 cup toasted pepitas for garnish

Heat the 2 tablespoons coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
Add the pumpkin, Thai red curry paste, and cayenne pepper (if using). Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
Once the pumpkin mixture is done cooking, stir in the coconut milk, lime juice and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot for a creamier texture.
Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter). Transfer the puréed soup to a serving bowl.
Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve.
Any leftover soup can be refrigerated for up to 4 days (leftovers taste even better the next day!). Or, freeze it for up to 3 months