One pot Spicy Thai Pumpkin Soup – loaded up with veggies, spices and hearty flavours. Made in 30 minutes or less! Gluten Free + Vegan + Paleo + Whole30
If anyone ever tries to tell you that healthy food is boring then you should serve them up a bowl of Thai Pumpkin Soup. This soup is a lot of things:
Boring, it is not. Let’s get to it!
Thai Pumpkin Soup
Altogether this soup is pretty easy to make – it’s made all in one pot in about 30 minutes. The coconut lime soup base is kind of a variation on a theme based off of my Chickpea Lime & Coconut Soup which is also based off of my Coconut Lime Chicken. Both of those are very popular recipes and if you tried and liked those then you’ll also love this!
Unlike more traditional pumpkin soups that are silky smooth this one does still retain a lot of texture which means that you don’t need to worry about blending it all up to enjoy.
This recipe also works great as an everything-but-the-kitchen-sink kind of recipe.
If you’ve got any odd bits and pieces of veggies that need using, go ahead and throw them in here. Add more or less veggies based on what you like and what you have on hand.
Once you’ve got your base coconut pumpkin soup worked out feel free to play around with what you have in and make this your own. In the end you’ll be left with a clean fridge, full bowls and healthy food.
Don’t forget to #asaucykitchen on instagram if you try this Spicy Thai Pumpkin Soup! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 tablespoon coconut oil
- 1/2 cup red onion, chopped
- 2 teaspoons crushed garlic (about 2 medium cloves)
- 1 tablespoon chopped fresh ginger or 1 teaspoon ground
- 1 red chili, chopped & deseeded
- 1 teaspoon ground turmeric
- 1 teaspoon ground corriander
- 1/2 teaspoon salt
- 1 15 ounce can pumpkin puree (or 2 cups)
- 1 can full fat coconut milk
- 2 cups vegetable stock, (aim for a lower sodium stock so you can control the spiciness)
- 2 tablespoons lime juice
- 2 cups leafy greens (like kale, spinach etc) chopped
- 2 cups cauliflower florets chopped into bite sized piece
- fresh cilantro for topping
- Heat the coconut oil in a large, heavy bottom pot over medium heat. When the oil is hot add the onion. Cook until very soft, translucent and breaking down, about 5 minutes. Add the garlic, ginger and chilli pepper. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
- Add the spices (turmeric, coriander, and salt) and pumpkin and cook another minute.
- Stir in the coconut milk, vegetable stock and lime juice. Bring the mixture to a simmer. Stir in the cauliflower florets. Cover and let the cauliflower cook and soften in the soup for 15 minutes.
- Stir in the leafy greens and cook uncovered an additional 5 minutes at least. Taste and adjust seasoning as needed (add more salt, pepper, lime juice as you see fit).
- Top with additional fresh cilantro and lime wedges and/or a drizzle of coconut milk and enjoy!