Well Plated · by Erin Clarke★ 4.8 (43)

Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 4, 4 –6 servings, about 8 cups
Cuisine: thai
Ingredients: 2 teaspoons coconut oil ( or extra-virgin olive oil); 1 ½ cups chopped sweet yellow onion (about 1 medium); 3 cloves garlic (minced (about 1 tablespoon)); 1 tablespoon minced fresh ginger; 3 tablespoons Thai red curry paste; 2-3 cups low-sodium vegetable broth (or low-sodium chicken broth if the soup being vegetarian is not a concern, divided); 2 tablespoons almond butter ( or peanut butter, I used natural drippy peanut butter); 2 cans pumpkin purée ((15 ounce cans) not pumpkin pie filling); ½ tablespoon coconut sugar ( or light brown sugar. Do not omit, as it balances the flavor of the soup); 1 teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ⅛ to ¼ teaspoon cayenne pepper (plus additional to taste); 1 can light coconut milk ((14 ounces)); For topping: chopped roasted peanuts or pepitas (chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt)

NUTRITION · PER SERVING30M COOK

CAL 17%·PRO 12%

CARBS 34G41% OF CAL

8G FIBER12G OTHER14G TOTAL SUGAR

FAT 19G53% OF CAL

11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, aromatic Thai curry soup made with pumpkin, coconut milk, and warming spices. Rich and comforting with a mild heat.

mainthaisoupdairy freegluten free

View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

2 teaspoons coconut oil ( or extra-virgin olive oil)
1 ½ cups chopped sweet yellow onion (about 1 medium)
3 cloves garlic (minced (about 1 tablespoon))
1 tablespoon minced fresh ginger
3 tablespoons Thai red curry paste
2-3 cups low-sodium vegetable broth (or low-sodium chicken broth if the soup being vegetarian is not a concern, divided)
2 tablespoons almond butter ( or peanut butter, I used natural drippy peanut butter)
2 cans pumpkin purée ((15 ounce cans) not pumpkin pie filling)
½ tablespoon coconut sugar ( or light brown sugar. Do not omit, as it balances the flavor of the soup)
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ to ¼ teaspoon cayenne pepper (plus additional to taste)
1 can light coconut milk ((14 ounces))
For topping: chopped roasted peanuts or pepitas (chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt)

At a glance

PER SERVING · TIME 30M

CAL 17%·PRO 12%

CARBS 34G41% OF CAL

8G FIBER12G OTHER14G TOTAL SUGAR

FAT 19G53% OF CAL

11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 5m
Cook: 20m
Sodium: 543mg
Total sugar: 14g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 316mg
Calcium: 96mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 5M
SODIUM: 543MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Pumpkin Curry Soup

Nutrition & ingredients

Ingredients

At a glance