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
Heat olive oil in a pan.
Once the oil is hot, add onion and garlic and cook for 5-6 minutes on medium heat.
Add thai red curry paste and cook for 2 minutes.
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.
Now add the remaining broth and coconut milk and check for salt and pepper once again.
Bring the soup to a boil and switch off the heat immediately once it comes to a boil.
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.
Ladle the soup in the serving bowls and garnish with coconut cream, roasted peanuts, sliced red chilli and cilantro.