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Thai pumpkin curry over rice with cilantro and lime

Vegan Thai Pumpkin Red Curry

Sweet, savory, and spicy with pumpkin adding a plant based velvety richness.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 tbsp coconut oil
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2-3 tbsp red curry paste adjust to taste
  • 14 oz coconut milk (full fat for creaminess)
  • 2 cups vegetable broth
  • 15 oz can pumpkin puree (or roasted fresh pumpkin)
  • 2 cups squash (Kabocha, sugar, butternut) peeled and cut
  • 1 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp maple syrup or brown sugar
  • 1 lime, juiced
  • Fresh basil and cilantro for garnish
  • Optional: sliced Thai chilies for extra heat

Instructions

  1. Peel the squash, remove the seeds and cut into 1/4 inch slices. Dice onions.

    diced onions on a cutting board
  2. Sauté the aromatics – Heat coconut oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, and cook for another minute until fragrant.
  3. Add the curry paste – Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to develop.
    Sautéed onions with thai red curry paste

  4. Add liquids, pumpkin and squash – Pour in the coconut milk and vegetable broth, followed by the pumpkin puree and cubed squash. Stir to combine, making sure the curry paste is fully mixed in. Bring the mixture to a simmer.

  5. Season – Add soy sauce, maple syrup/brown sugar, and lime juice. Let the soup simmer, covered on low for about 15 minutes, allowing the flavors to meld together and the squash to cook.

  6. Adjust to taste – Taste the soup and adjust the seasoning as needed. If you prefer a spicier soup, add more curry paste or sliced Thai chilies. Check the squash for doneness, you want it to be tender not mushy (you can easily poke a fork into it).

  7. Serve – Ladle the soup into bowls and garnish with fresh basil, cilantro, and an extra squeeze of lime. Enjoy with a side of rice.

Recipe Video