Red Curry Pumpkin Soup

Love, love, love this! We were camping at a campground that had a Halloween party for all the kids and families. Lutz happened to notice several pumpkins left on the table after clean up. He grabbed a couple of them and now I am on a pumpkin rage recipe find. Of course, I had to make soup. My pumpkins were about 8 inch in diameter. I steamed them both and froze half of it for future cooking activities. Basically, I used about 3 cups of puréed pumpkin for the soup (you can use canned pumpkin, too). I doubled the recipe since we were feeding a tribe!

Even though the sun came peeking out, this soup still hits the spot. This dish is great for breakfast as well! Yummmmmy for the tummy. Try it over seasoned Indian Seasoned Cauliflower Rice!

 

 

Red Curry Pumpkin Soup
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Servings Prep Time
6 servings 45 minutes
Cook Time
1 hour or
Servings Prep Time
6 servings 45 minutes
Cook Time
1 hour or
Red Curry Pumpkin Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 45 minutes
Cook Time
1 hour or
Servings Prep Time
6 servings 45 minutes
Cook Time
1 hour or
Ingredients
Pumpkin Puree
  • 1 small pumpkin pureed seeded, cut into 4X2 pieces (don't peel yet)
Soup Base
  • 1 32 oz pure coconut cream reserve 1/4 cup to drizzle on top
  • 1 32 oz organic chicken broth
  • 2 medium potatoes peel and dice-optional for thickening
  • 1 white onion diced
  • 4 tsp red curry powder
  • 2 tsp fresh ginger grated
  • 1 tsp ground turmeric
  • 2 tsp himalayan salt
Optionals
  • 1/4 cup cilantro optionals finely chopped for the top
  • 1 cup fresh shrimp or crab optional
  • 4 tsp toasted pumpkin seeds on top. Optional: see below
  • 2 cups steamed rice optional
  • 2 cups cauliflower rice optional
Servings: servings
Units:
Instructions
Pumpkin Puree
  1. Wash the pumpkin and clean out the seeds (save them to toast later. See the tip below). Cut the pumpkin into 2X4 inch pieces
  2. Steam the pumpkin with the skin on for 45 minutes.
  3. When the pumpkin is soft to the stab of a fork it is done. Remove from the heat, drain the water and let it cool.
  4. Once it is cooled, use a spoon and scoop out the soft pumpkin. I had Autumn, my niece, as my assistant and instead of turning her lose with the immersion blender I placed the pumpkin in a gallon freezer bag and let her mash it. You could also use an immersion blender to puree as well.
Soup Base
  1. Add all the ingredients to a large pot plus the pumpkin puree you just made.
  2. Simmer on low with the lid tilted for 1 hour or more. Give it a stir now and then. I made this in the morning and placed it in my crockpot on low for the day! It was a hit for the camping crowd.
  3. If you are including potatoes to thicken the soup, you can use an immersion blender half way through the cooking time and puree the entire contents until creamy. By pureeing the potatoes it makes the soup thicker. You can also add 2 Tbsp of potato flour instead to thicken the soup. Mix it in cold water first then drizzle into the soup half way through cooking time until you get the consistency you like.
  4. Serve and garnish with a drizzle of the reserved coconut cream on top or add one of the optional ideas below.
Optional Ideas
  1. Shrimp or Crab: Before serving add and heat for 3-4 minutes, just until the shrimp turn pink.
  2. Add cilantro during cooking time or sprinkle on top before serving! Add a slice of lime as well.
  3. If you eat rice or prefer cauliflower rice, place a 1/2 cup in your soup bowl and then top it off with a ladle of warm pumpkin soup!
Recipe Notes

Pumpkin Seed Tip: While your pumpkin puree is cooking, clean the pumpkin seeds and remove the pumpkin veins.Turn your oven to 400 degrees and place the wire rack in the middle of the oven.  Toss the cleaned pumpkin seeds in a bowl with 1 Tbsp of avocado or coconut oil, 3 Tbsp amino soy, 1 tsp of salt, 1 tsp of dry red curry powder.  Use a slotted spoon and scoop them out onto a cookie sheet. Toast in the hot oven for 15 minutes turning occasionally so they done burn. Once they are golden brown turn off the oven and crack the door. They will dry out while you finish up the soup.

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