Red Curry Pumpkin Soup

4.56 from 9 votes

So warming, it's perfect for a cold winter meal. Serve with crusty whole-grain sourdough bread to dunk and a salad for a complete meal.

Course: Main Course, Soup

Cuisine: Asian, Gluten-Free, Nut-Free, Soy-Free

Keyword: Pumpkin, Winter Squash

Servings:

Calories: 215.9kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

4 pound Pumpkin or Other Winter Squash or 4½ cups (3 15-oz. cans) Pumpkin Puree
1 Onion chopped
3 inch Fresh Ginger peeled, sliced into thick coins
2 tbsp Thai Red Curry Paste
3 cloves Garlic minced
6 cups Vegetable Stock
2 cans Coconut Milk or 3½ cups other plant-based milk (soy, hemp, oat, almond, etc.)
1 Lime zested
1 tbsp Fresh Lime Juice or lemon juice
Salt to taste, about 1 tsp
Cilantro for garnish, optional
Pepitas just a pinch per bowl for garnish, optional
Sriracha Sauce for serving

Get Recipe Ingredients

Cook winter squash as desired. Remove pulp and set aside.
Saute onion and ginger in a large Dutch oven over medium heat. Add water or vegetable stock if starts to stick. Cook until onion is soft.
Add curry paste and garlic. Stir to combine and becomes fragrant, about a minute.
Add stock, squash, coconut milk, lime zest and juice. Stir well, bring to a boil and then simmer about 30 minutes. Note, if you taste it at this point it will seem a little bland. Don't panic and add more seasonings or salt—everything changes after blending, so wait until then to adjust the seasonings!
Remove to a blender in batches or use an immersion blender in the pot to blend until smooth. Season with salt to taste.
Serve with cilantro and Sriracha Sauce, if desired.