Ginger, garlic, lemongrass, red curry, and coconut brighten up this plant-based pumpkin soup. Sometimes you just gotta respect a soup that is full-flavored but low effort! The light pumpkin broth allows a smooth, creamy texture without any cloying viscosity. The flavors work harmoniously enough that if you dislike or cannot eat some of these ingredients, some well-placed substitutions provide similarly savory results.
A bowl stimulates those taste buds yet still soothes the mind and body. Feel free to garnish with textured toppings or sip it straight from a mug when you’re feeling unwell, lazy, or if spoons are just too much effort.
PUMPKIN, GINGERLY SPICED
Prep:
5 min
Cook:
25 min
Total:
30 min
Makes 6 bowls of soup.
INGREDIENTS:
- 2 tsp coconut oil
- 1 tbsp finely chopped fresh ginger (or grated into a ginger paste)
- 2 tsp grated garlic as a paste (3 small cloves)
- 1 tbsp thai red curry paste
- 1 tsp salt
- optional: 1 tbsp lemongrass paste
- 4 cups vegetable stock or lemongrass tea (950 ml)
- 2 cans of 15 oz canned pumpkin or 4 cups homemade puree* (~900 g)
- 1 ¾ cups canned coconut milk** (~349 g)
- juice of 1 lime
- ¾ cup (~46 g) finely chopped fresh cilantro, to garnish***
[OPTIONAL TOPPINGS]
- toasted unsweetened coconut flakes
- thinly sliced scallions
- edamame
- bean sprouts
- chopped peanuts or cashews
*Make sure to use 100% pure canned pumpkin, not the sugary canned pumpkin pie filling!
**I use the leftover coconut milk while garnishing if I opened a fresh 15 oz can.
***Cilantro can be controversial. Consider Thai basil as an alternative fresh herb if you dislike cilantro.
STEP BY STEP:
It’s a pretty lean soup, so here are some additional plant-based protein options you could incorporate with the meal:
- Lean into the Southeast Asian inspiration and have a fluffy bánh mì filled with seitan or tofu (though it’s a Vietnamese sandwich and more of the flavors here are Thai-inspired). It’ll taste nice dipped in the spicy soup. Then again, I’m so gauche that I’ve dunked a crusty tofu Pub Sub. Zero regrets.
- Add some tofu spring or summer rolls on the side.
- Make Bibb lettuce rolls stuffed with cooked cashews, mushrooms, peanuts, water chestnuts, garlic, and chopped snow peas. You could quickly cook the filling on the stove in about 10 minutes while the soup simmers.
- Serve with dumplings filled with veggies, mushrooms, and beans/tofu.
NUTRITION FACTS
Number of Servings: 6
Fiber: 4.94 g
Carbs: 18.2 g
Calories per Serving: 181.73 kcal
Sugar: 8.17 g
Protein: 2.88 g
Weight per Serving: 366 g
Fats: 12.5 g
Iron: 2.51 mg
All servings and nutritional measurements are approximate and exclude optional toppings or rice. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.
Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.
