Description
This velvety, aromatic soup brings a vibrant glow to your weeknights, blending the earthy richness of pumpkin puree with the complex warmth of Thai red curry paste. Featuring creamy coconut milk, fresh ginger, and a subtle touch of mango nectar for sweetness, this nourishing bowl is entirely plant-based and dairy-free. Perfect for busy schedules, it delivers a sophisticated, restorative meal that is as satisfying to make as it is to eat, offering a balance of fiber, healthy fats, and cozy, comforting spices.
Ingredients
2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
2 cups vegetable stock
15 ounces pumpkin puree
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 can full-fat coconut milk
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, ginger, and red curry paste, cooking for 1 minute until fragrant.
Pour in the vegetable stock, pumpkin puree, mango nectar, peanut butter, rice vinegar, hot sauce, and salt.
Whisk until smooth and bring the mixture to a gentle simmer.
Stir in the coconut milk and cook for another 5-7 minutes to meld the flavors.
Serve warm, optionally garnished with fresh herbs.
Notes
Ensure you use pure pumpkin puree, not pre-spiced pumpkin pie filling. The peanut butter adds a savory depth, but can be swapped for almond butter if preferred. You can adjust the heat by reducing or increasing the hot sauce.