25-Minute Curried Thai Pumpkin Soup
Indulge in a cozy, restaurant-quality meal with this 25-minute Curried Thai Pumpkin Soup. This vibrant vegan dish merges the earthy sweetness of pumpkin puree with the punch of Thai red curry, silky coconut milk, and a unique touch of mango nectar. Designed for busy nights, it offers a sophisticated balance of heat, spice, and savory richness that feels like a warm hug. It is a hearty, foolproof bowl that brings gourmet Thai-inspired flavors to your table in a fraction of the time.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Thai-inspired
- Diet: Vegan
Ingredients
2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh-grated ginger
3 tablespoons Thai red curry paste
2 cups vegetable stock
15 ounce can pumpkin puree (pure pumpkin)
1 cup mango nectar
1/4 cup smooth peanut butter
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, ginger, and Thai red curry paste, cooking for 1 minute until fragrant.
Pour in the vegetable stock and deglaze the pan, stirring to incorporate any bits.
Whisk in the pumpkin puree, mango nectar, and peanut butter until the mixture is smooth and combined.
Bring the soup to a gentle simmer and cook for 10-12 minutes to allow flavors to meld.
Stir in the rice vinegar, hot sauce, salt, and pepper.
Taste and adjust seasoning or heat level if desired before serving.
Notes
Ensure you use pure pumpkin puree and not pumpkin pie filling which contains added sweeteners and spices. For extra creaminess, you can stir in a splash of coconut milk just before serving. Leftovers store well in an airtight container in the refrigerator for up to 3 days.