Ingredients:

  • 1 tbsp coconut oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (30g) Thai red curry paste
  • 3 cups (710g) pumpkin puree
  • 4 cups (950ml) vegetable broth
  • 1 tsp (2g) curry powder
  • 1/2 tsp (3g) ground coriander
  • 1/4 tsp (1g) red pepper flakes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Heat the coconut oil over medium heat in a large pot. Add the diced onion and cook until translucent.
  2. Stir in the minced garlic, grated ginger, and red curry paste. Sauté for 2 minutes until the paste smells fragrant and darkens slightly to unlock the flavors.
  3. Whisk in the curry powder, coriander, and red pepper flakes. Pour in the vegetable broth and pumpkin puree, stirring constantly until the mixture is smooth.
  4. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes to allow the flavors to meld.
  5. Remove the lid and stir in the coconut milk and maple syrup. Heat through for another 5 minutes, ensuring it does not reach a rolling boil to prevent the coconut milk from separating.
  6. Stir in the lime juice, salt, and pepper. Use an immersion blender directly in the pot until the texture is velvety and smooth.