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Thai Coconut Pumpkin Curry

Thai Coconut Pumpkin Soup


* 3 tablespoons coconut oil

* 1 medium pumpkin, roasted, cubed

✨Veggies of choice. We used:

* 1 broccoli head

* 1 large red bell pepper, thinly sliced

* 1 large yellow bell pepper, thinly sliced

* 1 large lotus root, sliced

* 2 tomatoes, diced

* 1 cup sliced shiitake mushrooms

* 1 medium red onion, thinly sliced

* 6 tablespoons red curry paste

* 1 tablespoon freshly grated ginger

* 3 cloves garlic, minced

* 3 cups vegetable stock

* 1 (8-ounce) can tomato sauce

* 4 teaspoons coconut sugar sugar

* 1 (13.5-ounce) can coconut milk

* 1 1/2 pounds medium shrimp, peeled and deveined

* 1/4 cup chopped fresh Thai basil leaves

* 1/4 cup chopped fresh cilantro leaves

* 2 tablespoons freshly squeezed lime juice

* Sea salt and freshly ground black pepper, to taste


* Slice pumpkin in half, coat with oil, salt, and pepper. Roast at 350 F for 35 minutes. Let cool to touch and roughly chop.

* Heat coconut oil in a large stockpot medium heat.

* Add vegetables and onion and cook, stirring occasionally, until just tender, about 3-4 minutes.

* Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.

* Whisk in stock, tomato sauce, and coconut sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.

* Stir in coconut milk and roasted pumpkin. Simmer until reduced and slightly thickened, about 10 minutes.

* Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.

* Serve over rice, pasta, or quinoa.

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