- prep: 5 min
- cook: 15 min
- total: 20 min
Summary
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.
Ingredients
- 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
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 124 % Daily Value *
- Total Fat: 10 g 16.01%
- Saturated Fat: 7 g 37.22%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 844 mg 35.18%
- Calcium: 15 mg 1.5%
- Potassium: 100 mg 2.85%
- Magnesium: 0 mg 0%
- Iron: 2 mg 9.52%
- Zinc: 0 mg 0%
- Total Carbohydrate: 7 g %
- Dietary Fiber: 2 g 6.03%
- Sugar: 3 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 23.33%
- Vitamin C 1.6%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq