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Thai Spiced Pumpkin Soup

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Just keeping my promise to you by incorporating pumpkin into all of my recipes from the first day of Fall until the New Year! It’s almost Halloween and although, I am not doing anything this year, I will be at home cooking that day for a special event. A dear friend of mine is having a get-together to celebrate some great news that has come her way this Saturday. I had been asked to make a few desserts for the event, and you bet I will be adding pumpkin to them. I will make it my personal duty to turn any pumpkin nay-sayers into pumpkin worshipers this season. I would bring some of this Thai Pumpkin Soup  to the event, but considering that I have already eaten a few bowls just an hour after making it, I doubt I will have leftovers on Saturday.

I can only imagine how much more enjoyable this pumpkin soup would be if it were actually cold outside. I live in the desert in Southern California, and although it gets down to 30 degrees most Fall mornings, by the afternoon it feels like Summertime. I almost wanted to cover myself in ice cubes while sipping on this soup just to heighten that warm and satisfying feeling in my stomach. I am such a drama queen. It does not need to be frigid outside in order for you to enjoy the magical effects this pumpkin soup will have on your heart. If you are a vegetarian, you can easily replace the beef broth with a vegetable broth. Other than that, I wouldn’t recommend making any amendments to this recipe. Besides, I wouldn’t want you to feel any less satisfied than I do right now, with three empty bowls at my side and a huge grin matching my [not too huge] belly.

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Print Recipe

Thai Spiced Pumpkin Soup

Ingredients
  • 2 tablespoons ghee grassfed butter or coconut oil (I used Tin Star Foods ghee)
  • 2 cans of pureed pumpkin
  • 2 1/2 cans coconut milk
  • 2 yellow onions diced
  • 8 cloves of garlic minced
  • 1 teaspoon curry powder
  • 1/4 cup red curry paste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 4 cups beef broth or vegetable broth if you'd like
  • 2 bay leaves
  • 1/2 teaspoon nutmeg
  • sea salt and black pepper to taste
  • a few sprinkles of red chili flakes
Info
Cook Time 25 minutes
Prep Time 5 minutes
Servings
-8
Recipes Main Dishes
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe Notes

Top off the soup with some fresh cilantro, pepitas or goat cheese. Whatever you like.

Info
Cook Time 25 minutes
Prep Time 5 minutes
Servings
-8
Recipes Main Dishes
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe Notes

Top off the soup with some fresh cilantro, pepitas or goat cheese. Whatever you like.

Ingredients
  • 2 tablespoons ghee grassfed butter or coconut oil (I used Tin Star Foods ghee)
  • 2 cans of pureed pumpkin
  • 2 1/2 cans coconut milk
  • 2 yellow onions diced
  • 8 cloves of garlic minced
  • 1 teaspoon curry powder
  • 1/4 cup red curry paste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon white pepper
  • 4 cups beef broth or vegetable broth if you'd like
  • 2 bay leaves
  • 1/2 teaspoon nutmeg
  • sea salt and black pepper to taste
  • a few sprinkles of red chili flakes
Instructions
  1. Cook down the onions first. Heat a large pot on medium and cook the onions in your butter/oil until translucent. Then, add in the fresh garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell. In a good way.
  2. Then, add in the canned coconut milk, broth, red curry paste, curry powder, white pepper, thyme, red chili flakes, and the bay leaves. Cook on medium until the soup comes to a low boil. Then, lower the heat so the soup is simmering for another 20-25 minutes.
  3. Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (but preferably with an immersion blender if you have one.) Adjust the salt and pepper accordingly to your taste preferences.
There is no Nutrition Label for this recipe yet.

 

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4 comments

  • Jenny Castaneda

    November 6, 2014 at 1:08 pm

    Drama queen, lol this is a nice new twist to pumpkin soup! (i’m stalking your blog, is it obvious?)

    1. The Movement Menu

      November 6, 2014 at 4:25 pm

      LOL!!!!!!! Wait, I was being a drama queen? What’s new…

  • realfoodwithdana

    December 5, 2014 at 1:08 pm

    This sounds delicious! Funny I was just thinking last night of coming up with some kind of thai pumpkin soup…but now you have the recipe for me already :)) How’s your 21DSD going??

    1. The Movement Menu

      December 5, 2014 at 1:46 pm

      It’s going super well… Day 5 and no complaints. This go around, no headaches or cravings ((WHAT’S GOING ON?!)) how is yours??

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