Preheat the oven to 350F. I couldnt find the recipe that I used a few years ago, but my wife thought this one was even better. Soup was probably the reason I started cooking and at first, it was just a Sunday thing. Vegetable broth, coconut milk, and the lemongrass stalk go in the pot and are simmered. Cover and cook on low until vegetables are very tender, about 7 hours. 3. I had this dish at a local Thai restaurant and fell in love. It is made with canned pumpkin, coconut milk, coconut oil, onion, garlic, ginger, broth, and curry powder. Sprinkle cumin and salt to taste over the top of pumpkin seeds. Swirl 1 teaspoon coconut milk into each; garnish with pepitas and red pepper. Stir in the coconut milk, and taste again, adding more salt and pepper to taste. Thank you, Susannah! Remove the lime leaves and pour the soup into a high speed blender (you may have to work in batches), and puree until smooth. Then add garlic and chopped onion. Cover and cook on low until vegetables are very tender, about 7 hours. If you dont have pumpkin seeds, also known as pepitas, you can top this soup with toasted nuts such as pine nuts instead. After a hectic work day, I wanted nothing but to sit down at a restaurant and have someone bring me food. I only had one can of pumpkin. Continue cooking until the soup reaches a simmer. Also, be sure to taste again tomorrow I find that flavors develop after the soup sits which may tame the sweetness. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Save my name, email, and website in this browser for the next time I comment. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes. Taste like pumpkin water. Add the pumpkin and liquid vegetable stock. Preheat oven to 425F (if using fresh pumpkin) Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Garnish with roasted pumpkin seeds and fresh cilantro. Reduce heat to low, cover and simmer for about 10 minutes. Add broth, pumpkin and tamari or soy sauce. Brush with olive oil; sprinkle with salt, allspice, and white pepper. Serve warm, sprinkled generously with your favorite toppings. Place soup in a medium bowl. Follow Hostess At Heart on Pinterest! Any tips on how to cool it down lol. This is a great soup but too liquidy for my taste. pumpkin seeds). Bake in the preheated oven until soft, about 45 minutes. Add coconut milk, vegetable broth, maple syrup or . Heat oil in a Dutch oven over medium heat. This soup makes a lovely first course and also works well on its own for a hot lunch or dinner. Cook, stirring often, until mixture browns slightly, 3 to 5 minutes . salt, thyme, celery, fresh ginger, olive oil, parsley, chicken stock and 7 more. Hi Shelley, I used a 400ml can, you could go with half if you wanted less coconut flavor (I personally really like coconut)l. Very good. Salt and pepper to taste. Super yummy! Add vegetable stock and coconut milk, and stir to combine. Peel and cube the sweet potatoes as well. How to make potato, pumpkin and spinach in creamy coconut curry sauce . Turn lid valve to seal, and set to high pressure for 10 minutes. You can freeze it individually or in a large batch. Use a hand blender or transfer in batches to a blender and puree soup until creamy. Ingredients For The Thai Pumpkin Soup Recipe, Grilled Thai Chicken Sandwich with Peanut Sauce, Pumpkin Apple Bread with Streusel Topping, Turtle Thumbprint Cookies Recipe {Blossoms}, Shortbread Cookies Recipe (5 Ingredients), Pretzel Chocolate Bark Recipe with Sea Salt, Chocolate Mousse Cake Recipe From Scratch. When I failed to bookmark the recipe, I freaked (as did my husband) because I thought the recipe had been lost forever. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, cinnamon, and ginger. It takes about 20 minutes on high pressure with a half cup of water in the bottom. This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Directions In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the pumpkin puree and vegetable stock. Stir in the heavy cream, reduce the heat to low, and cook the soup until hot. I used Trader Joes Miso Ginger Broth, as that is what I always have on hand. more about me . Serve with extra coconut milk and roasted pumpkin seeds as a garnish if desired. Instructions. Cook until onion softens and browns. Drizzle with coconut milk and top the soup with freshly ground coriander and pumpkin seeds. Allow that to sweat down for 3-4 minutes on low heat. Use a scoop or spoon to scrape out the pulp and seeds from the center. 1 Preheat oven to 275 degrees fahrenheit. Blend using a hand blender or cool down completely and blend using a blender or mixer. 1 litre vegetable stock 1/4 tsp chili flakes 1 and half tsp maple syrup 3 leaves fresh sage salt and pepper to taste Instructions Wash the pumpkin. Bring to a boil; cook and stir for 2 minutes or until thickened. Pie filling contains spices that are not used in this recipe. I omitted the maple syrup because the pumpkin was on the sweet side already. Delicious! Pumpkin can be switched out for butternut squash or a mix of sweet potato and butternut squash as long as the quantities remain the same. Mix pumpkin seeds, cumin and salt together until pumpkin . Turn lid valve to seal, and set to high pressure for 10 minutes. Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring. If you are following a strict diet please note changing anything will cause the nutritional info to change. I added Thai fish sauce to taste, generally 2-4 tbsp for this size soup, to add additional umami. Pepitas, cilantro and a dollop of sour cream finished this dish nicely. Can you give me a tip: My soup went slightly too spicy cause I added one dried little chili. Transfer the mixture to a blender. Add remaining ingredients, including the pumpkin, and bring to a simmer. Add the coconut milk as you serve it. I only know to add more milk or water, but I dont want the soup to become more watery. Stir to combine. It's even better the next day. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. And best of all, those warming Thai curry flavors paired perfectly with the pumpkin, resulting in the coziest blend of sweet, savory, and spicy flavors that we both loved. 1 (14-oz) can unsweetened coconut milk (not low-fat) 1/4 cup olive oil 2 teaspoons brown mustard seeds 8 fresh curry leaves Step 1 Cook onions in butter in a wide 6-quart heavy pot over. Nutrition Facts To my knowledge, theres actually only one store in Barcelona that sells imported canned pumpkin. In a large pot over medium heat, heat the coconut oil. Any thoughts on how to cut the sweetness? Use a spoon to scrape out the pumpkin seeds. Add the maple syrup and a pinch of cayenne pepper. Click here for the recipe. Hi Kendra, Id try adding extra salt (if its not too salty already) & pepper (a little at a time) to taste to help balance the sweet. Heavenly taste! Cooking Light is part of the Allrecipes Food Group. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. Instructions. Really super cozy and perfect for this time of year! Stir in 1 cup coconut milk and lime juice. Add the coconut milk and lime juice and cook for a further 5 minutes. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. You can find additional info here. Then place flesh-side down on a foil-lined cookie sheet and roast for 45 minutes or until flesh is tender when . I just wanted to let everyone know that Ive been making this recipe for about a year now and its our absolute favorite. Topped it with cilantro and roasted pepitas. A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste. And all the better with some seriously tasty food to bring us all together. For 35 ounces of pumpkin you will need about a five pound pumpkin. Next add the pureed pumpkin and mix with all the other ingredients. What size can of coconut milk do you use? Thanks for your healthy, simple and delicious recipes. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Add the pumpkin. The soup is so delicious already. Then add the fresh ginger. 3 Add pumpkin seeds and toss to coat. I made it with homemade puree rather than canned, but still an excellent soup! Step 2 Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Please read my disclosure policy. Copyright 2022 Meredith Corporation. ingredients: water, pumpkin puree, coconut milk (coconut extract, water), sweet potatoes, onions, carrots, celery, apples, curry powder (turmeric, coriander, cumin, garlic, ginger, cinnamon, allspice, nutmeg, red chile pepper), cornstarch*, sea salt, brown cane sugar, vegetable broth (natural flavor, water, salt, olive oil expeller pressed palm This will take about 20 minutes, and will make your house smell incredibly good. Hi there, quick question I find that the maple syrup makes the soup a bit sweet for my taste but too late I added it and am ready to serve it to 15 people tomorrow! I made the recipe mostly as written, with a couple of exceptions: 1.) 3.) Let the pumpkin cook a few more minutes, breaking apart the larger pieces with your wooden spoon or spatula. Salt and pepper to taste. See notes above for possible ingredient variations. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. And wow, itended up being a total hit. :/ but after all that, it turned out pretty good. If the soup thickens in the fridge overnight, stir in some water to think it a little and thatll help dilute the flavors a bit. Heavy cream works as well as coconut milk. Return the soup to a simmer, and cook it, uncovered, stirring often, until heated through, 3-5 more minutes. Instructions. Add pumpkin and water or stock and boil pumpkin till soft and tender. Delicious! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Looks delicious! A few Id strongly recommend here include: You will also need some sort of blender to puree the soup (if youd like). If you cannot find lemongrass stalks which are seasonal and hard to find in some areas of the country, you can use lemongrass paste. Cook for 2-3 minutes. Place soup in a medium bowl. Stir in curry, cinnamon, nutmeg,. Take a stalk of lemongrass and slice off the bottom. Preheat the oven to 180C/350F/Gas Mark 4. Recipes Thai Pumpkin Soup with Coconut Milk. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. I cannot eat nothing too hot so I take the curry off and it taste fantastic. Melt butter and oil in large pan and sweat the onions under a lid until softened. I prefer preparing my own cubed pumpkin for this recipe, but you can substitute it for an equal amount of pumpkin puree. Great served with fresh coriander, pumpkin seeds and crusty bread. Thank you, Love and Lemons! Make sure you remove the lemongrass first. Made this soup. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Your email address will not be published. STEP2: In a medium or large skillet heat up 1 tablespoon coconut oil and add diced potatoes, fry them for about 5-7 minutes on medium heat. I would reduce a cup of veggie broth next time. Once they have cooled a bit, blend the pumpkin chunks (with the "pumpkin water" that remains in the pot). Place half of pumpkin mixture in a blender; remove center piece of blender lid to allow steam to escape. I did have a soup at a festival where the coconut and ginger were more pronounced but had very similar flavors and I was curious if I could do 2 cans of coconut milk and maybe halve the veggie stock and use fresh ginger but twice as much. Remove from the oven. Made this for a friends birthday and we all enjoyed it so very much! Is delicious. If you cant find Thai Red Curry Paste local to you, it can be ordered on Amazon. Yes, you can. STEP 2: Onion + Garlic. Finally add the can of coconut milk and simmer for another 10 minutes. Perfect for Fall, our Thai Pumpkin Soup Recipe is such a refreshing change of pace with warm spices and a smooth velvety texture. Your email address will not be published. By the way, your website is so beautiful I visit it often. Cooking Light may receive compensation for some links to products and services on this website. Ive seen them lately at my specialty markets, but I wouldnt necessarily go hunting for them if you have to look too hard, just leave them out. and mix it until the flour has dissolved. Open and stir until creamy and smooth. 2. Stir in curry leaves, coriander, salt, garam masala, asafoetida, and turmeric. This was so delicious!! Warms your whole body. I harvested the meat from a pumpkin my son won at a local fair so I thought it needed some additional warmth. Added 3 more tablespoon s of thai red curry paste and another cup of coconut milk. Add the garlic cloves, lime leaves, curry paste, and ginger. Some of the juice had caramelized when baking the pumpkin, so it added some sweet and caramel flavors. Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Absolutely delicious! Ive only used curry paste made with shrimp. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). Wow. worked great! Dice the onion and mince the garlic. This flavorful soup made with coconut milk and spices, is perfect to warm you up on a chilly fall day! Drizzle with grapeseed oil, toss to coat. Garnish with chives. This soup is naturally vegan, dairy-free, and gluten-free. In a pan heat some oil on medium heat. -used cashew milk instead of coconut (it was on super sale at Grocery Outlet) and I used about TWICE as much as the recipe called for. I actually also added some fresh grated ginger. Then add the curry powder and ground coriander. It is quite spicy for my scale but soooooo delicious. Stir in curry paste and pumpkin pie spice and cook for 1 minute. I added half a jalapeno, Berbere (tsp) as well as Vindaloo (Tbsp) which are powdered spices you can order from Penzeys. Heat the coconut oil in a deep pot over medium-high heat. Puree the soup in a food processor or with an immersion blender. Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. Instructions. Whisk in the coconut milk and pumpkin. Once hot, add oil, shallots, and garlic. Mine was so thick, creamy and flavorful. To make this curried pumpkin soup recipe, you will need: Plus, of course,toppings! My other thought was to lessen the curry but I love the flavor and do not want to change the curry and cumin. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. I made the following changes: This was one delicious soup! All the flavour was lost. Using a hand blender or a traditional blender, puree the soup until smooth. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Pour in the coconut milk and vegetable stock, along with the lemongrass, and bring to a simmer. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Sprinkle with teaspoon of the salt, and pepper. Trusted Results with Curry coconut milk pumpkin soup. My calculations are intended as a guide only. Gradually add the broth. This soup is so easy, especially for the great taste! Add coconut milk, salt to taste and simmer. Line a baking sheet with parchment paper. Carefully uncover, and stir in 1 cup coconut milk and lime juice. Vegan, gluten free, easy, and warming on fall evenings. Preheat oven to 350 degrees F (175 degrees C). Add the broth and coconut milk to the pot. Stir in the coconut milk and maple syrup. Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Cooking Light is part of the Allrecipes Food Group. Pumpkin is a squash after all. Taste and season with salt and black pepper if desired. Add the curry powder, salt and pepper and cook, stirring,. Add the pumpkin, allow to simmer for about 15 minutes. Add vegetable stock and coconut milk, and stir to combine. All Rights Reserved. In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened. Drizzle the quarters with olive oil and season with salt and pepper and continue roasting in the oven for 35-50 minutes (depending on size) until the flesh is really soft. Secure lid on blender. Roast at 350 F degrees for 45-50 minutes. Natalie. 2.) But on lazy Sunday afternoons, I started to enjoy the peaceful process of chopping and stirring (with a glass of red wine nearby) and all the warm fuzzy feelings that come with making soup. Add garlic and ginger, stirring, until fragrant, 1 minute. It also happened to be naturally gluten-free and vegan, thanks to the addition of some creamy coconut milk and good vegetable stock. Instructions. Hope this helps! Click here for the recipe. *To cook the pumpkin (you can do this in advance): I find raw pumpkins difficult to cut into, so I start by softening mine in the oven. This soup its gonna be one of my favorites. In a large sauce pan, heat oil over medium heat. First of all, thewhole recipe was a breeze and came together from start to finish in less than 20 minutes, thanks to using canned pumpkin instead of roasting a fresh one from scratch. Once oil is hot add bay leaf and cook for a minute. Reheat refrigerated or frozen soup in the microwave or on the stovetop. Thai food always gets our vote!! Increase heat to high and bring to a boil. Remove it from the oven, and when it's cool enough to touch slice it into quarters. Swirl 1 teaspoon coconut milk into each serving; garnish with pepitas and additional red pepper. Ill definitely make this again. Optional additions as desired. Before things start sticking to the bottom of your pot, add the coconut milk and the veggie broth. 4 garlic cloves (I add them whole, the blender will do the work later), 3 lime leaves (or a bit of lemongrass, or omit), 3 cups roasted pumpkin or butternut squash, skin and seeds removed*, 1 can coconut milk, light or full fat, either is fine. But hey, for our little household that cant stop making healthy pumpkin muffins, pumpkin rolls, and pumpkin cookies this time of year, a pumpkin-stocked pantry is a must. Add onion and saut for 5 minutes, stirring occasionally, until softened. salt, pumpkin soup, pumpkin, chili flakes, garlic cloves, medium onion and 9 more. Its exactly the kind of quick, easy, and healthy dinner recipe that I love this time of year. Stir in the Tikka Masala curry paste and fry for a minute. Mix in a can of pureed canned pumpkin or an equal amount of roasted pumpkin. Add red curry to sauteed onion Red curry added to sauteed onion mixture Step 2: Layer flavors in the pot for the perfect Pumpkin Thai Soup Recipe Saute the onion first, then add ginger. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. I really love its divine taste xD one of the best treatment for sick people :) Thanks again! Repeat with remaining pumpkin mixture. Instructions for Pumpkin Soup Chop the onion finely. Looking forward to freezing and having it for months to come! It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. Heat the oil in a heavy-bottomed pot. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash, 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups), 1 (1-inch) piece fresh ginger, peeled and thinly sliced, 1/4 teaspoon crushed red pepper, plus more for garnish, 1 cup plus 4 tsp. Cook the onion, garlic and ginger until soft and translucent. Delicious Thai Carrot Soup with Coconut Milk, combines carrots and pumpkin with Thai curry, coconut and coconut milk. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Curious as to what you use for red curry paste. Use a rolling pin to bash the woody top end and soften the lemongrass. My favorite thing in life is time spent around the table. There are 3 easy and simple steps for making healthy soup with pumpkin and coconut milk: Saut onion, garlic and ginger. Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients (celery, garlic and onion). 5-Part Guide to Delicious Vegetarian Eating! Spread the pumpkin wedges out on a baking sheet. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste. Curried Tomato-Carrot Soup with Coconut Milk Lolibox salt, curry powder, water, pepper, onion, tomatoes, coconut milk and 2 more Cream of Sweet Potato Soup with Red Curry and Coconut Milk La Cocina de Babel olive oil, cilantro, red curry paste, garlic cloves, chicken stock and 4 more Thai Green Curry Chicken Soup KitchenAid Place half of pumpkin mixture in a blender; remove center piece of lid to allow steam to escape. Cook white onion until softened, 5 minutes. Loved this and so simple to make. Bring to a boil and then reduce to a simmer. Chop the pumpkin into 2-inch pieces. Red curry is one of my favorite things, especially mixed with creamy coconut. Then reduce heat to medium-low. Allow to simmer for 10-15 minutes then blend until smooth. Add the vegetable stock, coconut milk, salt & pepper. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This is soooo good! Add black pepper powder. Remove from the oven. Please note, that the recipe card has more complete instructions. YUM! Yes. I finished it off with some fish sauce (Tbsp) which I know sounds weird but instead of adding more salt, there is a nice complexity to a good fish sauce that can really round out the corners of milder flavored dishes. Add the pumpkin, lime juice, and sugar. It will be made again and again, thats for sure. Add garlic, curry and coriander; continue to stir for 1 minute. Cover with lid, and turn to manual. I made this soup and is absolutely delicious. This recipe was calculated using the exact brands and measurements I used to make this recipe. Couldnt tell the difference even in pumpkin pie. Nice and creamy, and a great vegan option. Place a whole pumpkin in the oven for 15-20 minutes at 400 degrees. Add more salt, pepper to taste. Step 5 Cooking the Spicy Pumpkin Soup. Any idea/tip? Add coconut oil to a large pot over medium-high heat. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Stir in broth, pumpkin, maple syrup, and almond butter. Bring to a boil, then reduce heat (to about medium-low heat) to a simmer and cook for 8 to 10 minutes. Set aside in a bowl. I'm Julie and I believe cooking doesn't have to be hard it just has to taste good. Cook until fragrant, about 2-3 more minutes. Notes *If gluten free or vegan, be sure you use curry paste that fits your needs Cut up the pumpkin into 8-10 larger chunks and roast the in the oven on 180 Celsius for about 30 minutes. Bring to a bubble, reduce to a simmer and . Hope that helps! I found that they added a nice brightness, although I realize theyre not always easy to find. Heat some oil in a large soup pot or dutch oven over medium heat. Then for dinner, Barclay and I decided to fiddle around with a more savory curried pumpkin soup recipe. Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes. 1 (13.5-oz.) Repeat until you get all the seeds and pulp out. Stir in 1 cup coconut milk and lime juice. Stir in the pumpkin pure, broth and coconut milk. Bake until the edges are beginning to brown, about 20 minutes. It will take about twenty minutes in the oven with a drizzle of oil, or it can be done in an Instant Pot. Simmer again. This will definitely be in my regular rotation! Want to make it in your Instant Pot? Weekday cooking didnt stand a chance. I immediately put our new stock to use this week, testing out a new recipe for pumpkin bread (recipe coming soon!) Place into the oven and bake all together for 40-45 minutes. Thank you SO much for getting back to me so quickly with these excellent tips! Hi Then peel off the skin and scoop out the flesh. Thank you for visiting! I thought vegans did not eat shrimp. This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. After a little bit add the curry paste. -used HALF the red curry paste, and it was plennnty spicy. i had to add the whole can of coconut milk another tablespoon of curry paste and a tablespoon of flour to get the consistency i wanted. If you dont want to heat up the kitchen, you can soften the pumpkin in a pressure cooker instead of the oven. Drizzled with coconut milk and topped with toasted pumpkin seeds, this gorgeous curried pumpkin soup will impress every guest at your table. Roasted Chickpea, Cauliflower and Arugula Salad, optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles. I just tried it for lunch and the combination of pumpkin, coconut milk, and curry is just great! Im not sure if it would work but I used a full can of coconut milk (1 and 2/3 cup) and just could not taste coconut over the curry. Chop parsley and . without this, it tasted like water. So the next time youre at the store or the next time you expats make a pilgrimage across town to those special import stores pick up a few cans and lets make a batch together! This is intended as an overview. Remove lid and discard lemongrass. Offers may be subject to change without notice. Want to make it in your slow cooker? Pour in the stock and coconut milk then add the roasted pumpkin. Gently simmer for 20 minutes to allow the flavors to develop. (And/or if its not too coconutty, you could stir in more coconut milk, if its not too spicy, you could stir in more curry). Divide soup evenly among 4 bowls. Im guessing the soup would have been a bit thicker if I had used two cans as the recipe calls for? Pure soup in blender . Add the chopped onion, and leeks. Ingredients 2 tablespoons olive oil 1 small onion, diced 2 cloves of garlic, minced 1 teaspoon ginger, minced 1 tablespoon mild curry powder teaspoon garam masala spice blend 3 cups vegetable stock Defrost well before reheating the soup. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Add onion and cook until tender, 4 to 5 minutes. 1 cup light coconut milk Directions Heat the coconut oil in a deep pot over medium-high heat. Cook, stirring occasionally, for 20 minutes. Saut for 2 minutes, stirring frequently. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. Rub pumpkin halves with coconut oil, ghee, or butter. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in a 5- to 6-quart slow cooker. Add pumpkin cubes, their canning liquid and the coconut milk. Add the Thai red curry paste and stir for a couple of minutes until fragrant. Using an immersion blender, carefully blend soup until it is a smooth consistency. Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Please refer to mydisclosure pagefor more information about these affiliate programs. Step 2 Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Using an immersion blender, puree soup until smooth. canned light coconut milk, well shaken and stirred, divided, 1/4 cup raw pumpkin seed kernels (pepitas). Step 1 Heat oil in large pot over medium-high heat. Peel the pumpkin and scoop out the seeds. Maybe they had some expired curry paste and cumin. I added fresh lime and cilantro and it was sooo delicious, i made this recipe yesterday and let me tell you it is my new favorite thing. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash, 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups), 1 (1-inch) piece fresh ginger, peeled and thinly sliced, 1/4 teaspoon crushed red pepper, plus more for garnish, 1 cup plus 4 tsp. Read More. As an Amazon Associate, I earn from qualifying purchases. Add the cubed pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. 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