Ingredients

  • 1 Tbsp. vegetable oil
  • 1 yellow onion, finely diced
  • 2 Tbsp. Red Thai Curry
  • 1 Tbsp. fish sauce
  • 1 Tbsp. water
  • 2-15 oz. cans pumpkin puree
  • 6 cups vegetable (or chicken) stock
  • 2 to 3 makrut lime leaves
  • 1-14 oz. can coconut milk
  • 1 Tbsp. fresh minced cilantro

Directions

Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 to 6 min. In a small bowl, mix together curry, fish sauce and water to make a paste. Stir paste into onions and cook for 1 min. or until fragrant. Add pumpkin puree and stir until combined. Add stock and stir to combine. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk and simmer for 10 more min. Remove lime leaves before serving.

Serving Suggestions

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.

Yields

8 cups

Thanks To

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager

Make This Recipe!

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Savory Spice Shop Ingredients
Red Thai Curry 1 oz bag $3.30
Fines Herb Bouillon Cubes $5.05
Lime Leaves, Makrut, Dried 1/4 oz bag $6.50

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

Items in this Recipe

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"I received the order...the spices are wonderful. I'm looking forward to trying all kinds of new things with them. I will be ordering again. Thanks!"
-Kathy H. of Gillette, WY

Customer Reviews ( Add a Review )

5 stars 1/9/14 sbullen
I used to despise pumpkin but this recipe has definitely changed my mind. I absolutely love this recipe. I did use a little less broth to make it a bit thicker and creamier. I'll be making this again. It's super easy and a crowd pleaser!