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Thai Spiced Pumpkin Soup | dairy-free and healthy! #paleo
Thai Spiced Pumpkin Soup
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Author: Julia
  • 2-1/2 cups pumpkin mashed roasted pumpkin 1 small pie pumpkin
  • 2 tablespoons grapeseed or olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 tablespoons fresh ginger peeled and grated
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • ¼ teaspoon turmeric
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • 1-1/3 cup low-sodium vegetable broth or chicken broth
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon sriracha optional
  • 1 honeycrisp apple peeled, cored and chopped
  1. Preheat the oven to 400 degrees F.
  2. Chop the tip and tail off of the pumpkin and scoop out the insides.
  3. Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.
  4. Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.
  5. In a medium-sized skillet, heat the grapeseed (or olive) oil over medium heat and add the chopped onion. Saute, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and saute an additional 2 to 3 minutes.
  6. Add the sautéed garlic and onion to the blender with the pumpkin.
  7. Add the remaining ingredients to the blender and blend until completely smooth.
  8. Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.
  9. Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.