Name: Thai Pumpkin Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Roasted Pumpkin:; 3 pound (1.3 kg) pumpkin or winter squash (we like kabocha squash best)*; ½ tablespoon coconut oil, or neutral-flavored oil of choice; ½ teaspoon kosher salt; ½ teaspoon white pepper; ¼ teaspoon ground cinnamon; Soup:; 1 teaspoon cumin seeds (or ¾ teaspoon ground cumin); 1 teaspoon coriander seeds (or ¾ teaspoon ground coriander); 1/2 teaspoon white pepper (or freshly cracked black pepper); ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; 1 ½ tablespoons coconut oil, or neutral-flavored oil of choice; 3 large shallots, chopped (or 1 small yellow onion); 6 garlic cloves, chopped; 2 inch piece ginger, grated or minced (okay to leave peel on); 2 stalks fresh lemongrass** outer papery layers removed, then minced; 1 13.5-ounce (400 mL) can full-fat coconut milk; 2 tablespoons red curry paste; 3 cups (720 mL) vegan “chicken” broth or good-quality vegetable broth***; 12 dried Makrut lime leaves or 6 fresh lime leaves****; 1 ½ tablespoons coconut sugar or organic brown sugar, more as needed; 1 tablespoon + 1 teaspoon Thai soy sauce (or 2 TBSP + 1 tsp regular soy sauce); 1 handful of Thai basil leaves, chopped or torn; For serving:; Crusty bread, toasted; Peanut Chile Crunch (optional, see next recipe card)

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Ingredients

(Servings: 4)

3 pound (1.3 kg) pumpkin or winter squash (we like kabocha squash best)*

½ tablespoon coconut oil, or neutral-flavored oil of choice

½ teaspoon kosher salt

½ teaspoon white pepper

¼ teaspoon ground cinnamon

1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)

1 teaspoon coriander seeds (or ¾ teaspoon ground coriander)

1/2 teaspoon white pepper (or freshly cracked black pepper)

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

1 ½ tablespoons coconut oil, or neutral-flavored oil of choice

3 large shallots, chopped (or 1 small yellow onion)

6 garlic cloves, chopped

2 inch piece ginger, grated or minced (okay to leave peel on)

2 stalks fresh lemongrass** outer papery layers removed, then minced

1 13.5-ounce (400 mL) can full-fat coconut milk

2 tablespoons red curry paste

3 cups (720 mL) vegan “chicken” broth or good-quality vegetable broth***

12 dried Makrut lime leaves or 6 fresh lime leaves****

1 ½ tablespoons coconut sugar or organic brown sugar, more as needed

1 tablespoon + 1 teaspoon Thai soy sauce (or 2 TBSP + 1 tsp regular soy sauce)

1 handful of Thai basil leaves, chopped or torn

Crusty bread, toasted

Peanut Chile Crunch (optional, see next recipe card)

Nutrition Facts

Calories

250kcal

12%
Fat

18g

0%
Saturated Fat

14g

0%
Carbohydrates

23g

1%
Fiber

4g

0%
Sugar

6g

0%
Protein

4g

0%
Cholesterol

0mg

0%
Sodium

600mg

30%

Percent Daily Values are based on a 2,000 calorie diet.

Thai Pumpkin Soup

Ingredients

Roasted Pumpkin

Soup

For Serving

Steps

Nutrition Facts

Comments

Thai Pumpkin Soup

Ingredients

Roasted Pumpkin

Soup

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Comments

Nutrition Facts