15 minute Thai pumpkin Soup

15 minute Thai Pumpkin Soup

Yield: 8 cups, Serving Size: 2 cups


  • Cooking spray
  • 3 cloves garlic, minced
  • 2 teaspoons Thai red curry paste
  • 3 cups vegetable broth
  • 2 15-ounce cans pumpkin puree
  • ½  14-ounce can light coconut milk
  • 2 tablespoons maple syrup or brown sugar
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • ¼ cup chopped cilantro
  • ¼ cup chopped scallions


  1. Heat cooking spray in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.

Nutrition Info per Serving:  Calories 135, Fat 7.2g, Carbs 15.5g, Fiber 3.8g, Protein 3.7g, Sodium 650mg

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