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Grabbing a mug of Pumpkin Thai Curry Soup garnished with cilantro
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Pumpkin Thai Curry Soup

A deliciously quick meal full of flavor and nutrients made in just 5 minutes in a blender, this pumpkin Thai curry soup will make a great weeknight meal!
Course Appetizer, Main Course, Soup
Cuisine American, dairy free, gluten free, thai, vegan
Cook Time 5 minutes
Servings 4

Equipment

  • Blender

Ingredients

  • 1 cup bone broth
  • 1 can organic coconut milk
  • 1 jar thai red curry paste
  • 1 1/4 cup Pumpkin puree
  • fresh cilantro optional for garnish
  • dash sesame seeds optional for garnish

Instructions

  • Put all ingredients in a blender. Blend on soup mode or for 1 minute, making sure everything is combined
  • Pour into bowls and garnish with fresh cilantro and sesame seeds

Notes

Alterations:
Want a little thicker soup? Add more pumpkin puree. 
Want a thinner, brothier soup? Add more bone broth. 
Want more veggies? Sub 1/2 the coconut milk for steamed cauliflower
Want some extra veggies or meat? Try sauteeing italian sausage or charring brocoli to serve on top with the cilantro leaves and sesame seeds.