DAIRY FREE Easy Blender Thai Pumpkin Soup


  • 1/2 large onion, peeled, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon red Thai curry paste
  • 1 15oz can pure pumpkin puree
  • 1 tablespoon minced ginger root
  • 1 large garlic clove, peeled, chopped
  • 1 cup vegetable broth
  • 1 1/2 cups full-fat coconut milk
  • 2 slices of your favourite plain or whole-grain gluten-free bread, ripped into pieces*
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice


  • drizzle of coconut cream
  • drizzle of sesame oil
  • sprinkle of chili flakes
  • sprinkle of pumpkin seeds


  1. Heat a pan over medium-high heat.
  2. Add in olive oil.
  3. Sauté onion, garlic, and ginger in olive oil until soft.
  4. Add tomato paste, red curry paste, pumpkin puree, vegetable broth, and coconut milk to the pan and stir until thoroughly heated through.
  5. Transfer soup mixture to a blender and add in lemon juice, sugar, salt, pepper, and the bread chunks.
  6. Blend on low and slowly increase to the highest setting and blend for 30 seconds to 1 minute on high or until completely smooth.
  7. Divide between 3-4 bowls and garnish each bowl with the optional garnishes.
  8. Enjoy!

Recipe and photo from nutritioninthekitch.com

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