Have you been to a pumpkin patch yet this fall? According to my Facebook feed, I might be the only person who hasn’t, and I am definitely the only one of our neighbors who doesn’t have a big orange pumpkin cheerily placed on the front porch. Sorry neighbors! I promise there has been plenty of pumpkin happening inside my home, this creamy and healthy Pumpkin Curry Soup included.
This easy vegan pumpkin soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and peanut. It’s healthy, happens to be gluten and dairy free, and is also ready in 30 minutes flat, thanks to the use of a super speedy shortcut ingredient, canned pumpkin.
Between friends, I’ve had the idea for a spiced Thai Pumpkin Curry Soup floating about in my brain for a long while but avoided it for two reasons.
One, I was worried that the only way to make a richly flavored, satisfying pumpkin soup was to roast an actual, whole pumpkin. I had visions of an enormous, Cinderella-sized squash becoming lodged in my oven, breaking a sweat while attempting to slice it, and stringy pumpkin goo coating every surface of my kitchen. Nightmare.
Two, I felt that if I avoided the above scenario by using canned pumpkin instead of a whole, fresh pumpkin, I was somehow cheating.