Roasted Pumpkin Coconut Curry Soup
I’m eating this soup out of a pumpkin shaped bowl right now because THAT’S HOW I ROLL. But actually, this soup would be a warm, tasty soup hug no matter what kind of a bowl you eat it out of. Soup hug. Is that a thing? I just made it a thing.
I had some sugar pie pumpkins just lying around, like you do, and decided that a coconut curry soup would be a good place for them to end up. At first I was planning on cubing up the pumpkin and then cooking it in the broth, but wow.
Doesn’t peeling and cubing a pumpkin just sound like the biggest PITA ever? Throwing them in the oven makes them so much easier to work with.
ALSO I decided to make some curry roasted pumpkin seeds as a garnish. Shouldn’t let those tasty seeds go to waste. I posted a super quick and easy recipe for the curry roasted pumpkin seeds over on Steller, go check it out HERE! And if you aren’t following me on Steller yet, will you please? It is such a fun app, I’m loving it.
This soup is Vegan AND Gluten Free – just make sure that your curry paste is vegan and/or gluten free. For this recipe I used Thai Kitchen brand and it is both. I normally prefer to use Mae Ploy brand, however one thing to note is that it is spicier than the Thai Kitchen brand. So I tend to use more curry paste when using Thai Kitchen brand, or else the dish might turn out too bland. Mae Ploy is not vegan, so keep that in mind.
The soup itself doesn’t take long to make, but roasting the pumpkin takes a little longer. It could easily be done ahead of time, or in a large batch if you want to make other pumpkin goodies. I used two sugar pie pumpkins which yielded about 4 cups of cooked pumpkin.
To roast them, just slice them in half and scoop out the seeds. Save the seeds for roasting! Rub the pumpkins with olive oil and lay cut side down on a baking sheet ( I lined mine with foil to make cleanup easier). Roast at 350 for about 45 minutes.
Hello Beautiful.
Let them cool enough to handle, then you can easily scoop the flesh away from the skin. I used a spoon to peel the skin off.
While the pumpkins are roasting, you can start your soup. Heat oil in a Dutch oven or large soup pot over medium high heat. When hot, add the onions and shallot, sauté for about five minutes until they start to get soft and translucent, about five minutes. Add the ginger and garlic and stir for about a minute, then stir in the curry paste. Cook for another minute or so, then add the coconut milk and broth. Bring to a simmer, then reduce heat and add pumpkin. Simmer for 10-15 minutes. Puree the soup using an immersion blender or by very carefully transferring to a blender and blending in batches. (I have THIS immersion blender and it is totally awesome – that’s an affiliate link btw).
Top with a little extra coconut milk and roasted pumpkin seeds if desired. I liked the pumpkin seeds as a garnish but Mr. Briar wasn’t a fan of them in the soup.
Roasted Pumpkin Coconut Curry Soup
This vegan and gluten free soup is so warm and filling. Perfect for fall!
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Servings: 8 Servings
Calories: 151kcal
Ingredients
- 2 small pie pumpkins yields about 4 cups cooked pumpkin
- 1 teaspoon olive oil
- 1 tablespoon canola oil
- 1 onion diced
- 1 shallot diced
- 1-2 tablespoon freshly grated ginger
- 5 cloves garlic minced
- 1/2 tablespoon tumeric
- 1/4 cup red curry paste
- 2 15 ounce cans light coconut milk can use light or regular. Set a little off to the side if you want to garnish your soup with it
- 4 cups vegetable broth
- salt
- fresh ground pepper
Instructions
- Preheat oven to 350°F
- Cut pumpkins in half and scoop out seeds. Rub olive oil on both sides and lay sliced side down on a baking sheet. Roast for about 45 minutes or until pumpkin is tender.
- Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. Set aside.
- Heat tablespoon of canola oil in a dutch oven or large soup pot over medium high heat.
- Add onion, shallot and salt to taste, cook for about 5 minutes, until they are soft and starting to turn translucent.
- Add the ginger and garlic, cook for about a minute.
- Add the curry paste and stir everything together, cooking for another minute.
- Add the coconut milk, broth and tumeric, stirring to combine.
- Bring to a simmer and then reduce heat to medium low.
- Add the pumpkin, allow to simmer for about 15 minutes.
- Using an immersion blender, carefully blend soup until it is a smooth consistency.
- Add more salt, pepper to taste.
- Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired.
Notes
*If gluten free or vegan, be sure you use curry paste that fits your needs
**Light or regular coconut milk will work. I used one can of light and one of regular because I accidentally grabbed regular at the store!
***I used Thai Kitchen Brand curry paste for this recipe. If you are using a different brand, you may need to adjust curry paste amount to taste, as some brands are more spicy. I did not find this soup to be spicy with this amount of curry paste.
**Light or regular coconut milk will work. I used one can of light and one of regular because I accidentally grabbed regular at the store!
***I used Thai Kitchen Brand curry paste for this recipe. If you are using a different brand, you may need to adjust curry paste amount to taste, as some brands are more spicy. I did not find this soup to be spicy with this amount of curry paste.
Nutrition
Calories: 151kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 561mg | Potassium: 246mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6350IU | Vitamin C: 7.8mg | Calcium: 29mg | Iron: 0.9mg
