Velvety creamy with warm and cozy flavors, this Pumpkin Curry Soup is super easy to make and can be done in under 20 minutes. It is naturally gluten-free, vegan, dairy-free and the recipe is very flexible. We love to add Udaram/Ugra Mix to this, but feel free to add any Vana Natural Mix of your choice.
What you'll need:
1 tbsp Olive (Oil)
½ cup Red Onion (Chopped)
1 tsp Garlic (Minced)
2 tbsp Thai Red Curry Paste
1 and ½ cup Pumpkin Puree
1 tsp Ginger (Minced)
1 tsp Light Brown Sugar
1 tsp Red Chilli Flakes
Salt & Pepper
4 cups Vegetable Broth
2 cups Light Coconut Milk
1 tsp of Udaram/Ugra Mix
Instructions
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Heat olive oil in a pan.
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Once the oil is hot, add onion and garlic and cook for 5-6 minutes on medium heat.
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Add thai red curry paste and cook for 2 minutes.
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Add pumpkin puree, ½ cup vegetable broth, ginger, brown sugar, red chilli flakes, salt and pepper and cook the soup on medium heat for 4-5 minutes.
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Now add the remaining broth and coconut milk and check for salt and pepper once again.
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Bring the soup to a boil and switch off the heat immediately once it comes to a boil.
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Let the soup sit for a while until it is warm and not boiling, once warm add Udaram/Ugra mix or any Vana Natural Mix of your choice and mix well.
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Ladle the soup in the serving bowls and garnish with coconut cream, roasted peanuts, sliced red chilli and cilantro.
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Serve warm.