School is back in session and although, here in Florida, it may not feel like autumn yet, there's no reason why we can't jump start pumpkin spice season. This vegan, Paleo, and Whole30 friendly recipe will definitely get you into the fall spirit. Thai curry paste and curry powder give this pumpkin soup a little kick. Make a double or triple batch and freeze the extra soup to last you all season long!
Prep Time: 10 Minutes | Total Time: 35 Minutes
- 2 yellow onions, diced
- 8 cloves garlic, minced
- 30 ounces canned pumpkin (about 2 cans)
- 30 ounces canned coconut milk
- 4 cups vegetable broth
- 1/4 cup red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon nutmeg
- sea salt to taste
- black pepper to taste
- red chili pepper flakes to taste
- nonstick cooking spray
1- Spray a large pot with nonstick cooking spray, add the onions to the pot, and cook on medium heat, until the onions are translucent (about 3 minutes).
2- Mix in the canned pumpkin and garlic cloves and cook (4-5 minutes).
3- Mix in the canned coconut milk, vegetable broth, curry paste and spices (excluding the nutmeg, salt, and peppers) and cook until the soup comes to a low boil, then lower the heat so the soup simmers for another 20-25 minutes.
4- Take the pot off of the stove and take out the bay leaves. Add the nutmeg, sea salt, and black pepper.
5- Blend the soup with a high-speed blender. Serve warm with pomegranate seeds, pumpkin seeds, and fresh cilantro!