- Diabetic
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- Low Carb
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Thai Pumpkin Curry Soup
- Servings: 6
- Calories: 176 kcal
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Warm up your fall meals with this tasty, heart-healthy soup. Try the recipe now!
Ingredients
- 1 tablespoon olive oil
- 1 white onion, chopped
- 3 tablespoons minced garlic
- 1 tablespoon red curry paste
- 2 15-ounce cans pumpkin puree
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Heat oil in a large stockpot over medium heat. Add onion and sauté until softened. Add the garlic and red curry paste and stir to combine. Continue to sauté for 2 minutes.
- Add vegetable stock and coconut milk. Stir to combine.
- Using a traditional blender (or an immersion blender), puree the soup until smooth. If using a traditional blender, blend the soup in batches and return to stockpot.
- Add in the pumpkin puree, cumin, ginger, and salt. Stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low and simmer for 10 minutes.
Notes
For a gluten-free option, use gluten-free curry paste and vegetable stock.
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