Why you’ll love this pumpkin curry soup:
Easy Prep: Only 10-minutes to whip this soup up before you cook it Nutritious: There are so many great health benefits of pumpkins (more on that below) Comforting: This recipe is seriously the ultimate comfort food. It’s so warming & delicious
Ingredient Notes:
Pumpkin: Pumpkin is so good for you. It has an impressive list of nutritious benefits and is especially rich in vitamin A, antioxidants, and can even help boost your immunity (perfect for cold & flu season). Throw it into smoothies, cooking, baking, the list goes on. Don’t like or have pumpkin? You can use butternut squash instead which is equally as wonderful! Spices: Curry and spices go hand in hand. A good curry-flavored dish has a good mix of spices. This Thai pumpkin curry soup recipe is no different. Play with the spices here if you want, but don’t skip any because they add so much body and flavor!
How to make pumpkin curry soup:
I don’t have coconut milk! If you do not have coconut milk (from a can) on hand for this pumpkin soup recipe, then use coconut milk from a carton or any other milk that best suits you and your family. The coconut milk does add a nice flavor but would be fine without it! What can I use instead of veggie stock? If you do not have vegetable stock, then use 900mL of water and 2 tbsp. of vegetable stock paste. Any stock would work here depending on your diet. Can I skip the curry paste? No! The coconut paste is crucial in this recipe, it’s so easy and versatile. I find mine in the Asian aisle at the grocery store. What can I use if I don’t have a lime? If you don’t have lime then use lemon or apple cider vinegar (around 2 tbsp.). I can’t handle spice. No worries. Swap out spicy curry powder just for regular curry powder.
Other soup recipes you’ll love:
Simple Carrot Soup Vegetable Orzo Soup The Detox Kale + Cauliflower Soup Vegan Broccoli Cheese Soup Creamy Vegan Greek Lemon Rice Soup
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