• prep: 5 min
• cook: 15 min
• total: 20 min

servings:

This Thai Curried Pumpkin Soup recipe only takes about 20 minutes to make, it’s naturally vegan and gluten-free, and it is full of the best warm and cozy curry flavors.  See notes above for possible ingredient variations.

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 3 cloves garlic, minced
• 2 tablespoons red curry paste
• 4 cups vegetable stock
• 1 cup coconut milk
• 2 (15-ounce) cans pumpkin purée
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt
• optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles

Click Here For Step-By-Step Instructions