Pumpkin Curry Soup Recipe (Vegan, Gluten-Free, Dairy-Free Soup)

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while providing a creamy texture.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: canned pumpkin

Canned pumpkin is often cheaper and more convenient.

Heat 1 tbsp light olive oil in a large pot over medium heat.

Add ½ cup chopped red onions and 1 tsp minced garlic; cook for 2-3 minutes.

Stir in 2 tbsp Thai red curry paste and cook for 1 minute.

Add 1½ cup pumpkin puree and ½ cup vegetable broth; mix well.

Add 1 tsp minced ginger, 1 tsp light brown sugar, and 1 tsp red pepper flakes; season with salt and pepper to taste.

Cook the soup on medium heat for 4-5 minutes.

Add the remaining 2 cups vegetable broth and 2 cups coconut milk; check for salt and pepper once again.

Bring the soup to a boil, then switch off the heat immediately once it comes to a boil.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary