Thai Curry Pumpkin Soup

Thai Curry Pumpkin SoupGluten-Free, Dairy-Free

  • 4 c vegetable stock
  • 4 c pureed pumpkin
  • 2 stalks lemon grass
  • 1 Tbsp minced garlic (~4-5 gloves)
  • 1-2 inches ginger root, grated
  • 2.5 Tbsp Thai Red curry paste
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp brown sugar or maple syrup (Grade B)
  • 1 yellow onion minced
  • 2 Tbsp Bragg’s liquid amino’s
  • 1/2 can coconut milk

Optional add-ins / garnishes:

  • 2 handfuls kale
  • handful brussel sprouts, halved,
  • large carrot, chopped
  • 12-19 med tiger prawns
  • 2 heads of baby bok choy, larger leaves cut in half
  • roasted pumpkin seeds as garnish
  1. Place stock in large stock pot/soup pot over high heat.  Add pumpkin puree.
  2. Add lemongrass, garlic, ginger, 1/2 your minced onion.  Bring to a boil; boil 1 min.
  3. Reduce to simmer (medium-low heat), add & mix in Thai red curry paste, coriander, turmeric, maple syrup
  4. Cover and let simmer at least 10 min.  If you’re using roasted pumpkin from scratch, simmer until the roasted pumpkin is soft enough to be blended with your immersion blender.
  5. Turn heat off, blend until smooth with your immersion blender or in blender.
  6. Mix in thoroughly Bragg’s liquid amino’s, coconut milk and rest of minced onion.
  7. Taste test soup.  Add more Bragg’s if not salty enough.  Add more coconut milk if too spicy.  For more curry taste, add a little chili powder, cumin, coriander, turmeric,
  8. This is where you can add any veggies or meat.  Put in soup, cover and cook for for an additional 3 min, or util meat looks cooked and veggies tender to your liking.
  9. Ladle into bowls.  Sprinkle with fresh basil, pumpkin seeds, etc.  Maybe over fresh quinoa, rice or noodles.  Enjoy!

Adapted from Thai Recipes

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