Thai Pumpkin Soup {AIP Paleo}

 

 

 

Thai Pumpkin Soup is a fun mix of traditional fall flavors of butternut and ginger with the exotic taste of Thailand from creamy coconut milk, cilantro and fish sauce. It’s a completely dairy free way to enjoy creamy pumpkin soup. Plus, it’s ready in less that 30 minutes so you can have it on the table this evening. And, it’s packed with veggies for a nutrient dense meal. Serve with some shredded chicken or add a few shrimp in for the last few minutes of cooking for a complete meal.

 

a bowl of thai pumpkin soup on a blue napkin with toppings to the side

 

 

I’m sitting at my parent’s kitchen table looking out the window at leaves turning all shades of red and orange while smelling a curry I’m making full of cinnamon and ginger. Fall is in the air. We’ve been to the pumpkin patch, have plans for carving a pumpkin and a trip to a corn maze. We’re trying to do this fall up right, since it’s our first fall back in the states.

And, you know what fall means right?

Fall means soup weather!

I always find that to be a weird statement for me to make, as I’m of the belief that soup can be enjoyed any time of the year. But, if you’re one of those who only eats soup in the colder months, then welcome to the best time of the year and let’s make soup.

This soup takes the best parts of your traditional pumpkin soup… the pumpkin (or butternut in this case) and adds in a ton of Thai flavors for a fun twist on pumpkin soup that allows you to pair fall flavors with the exotic flavors of Thailand.

This soup is equally good made with any kind of pumpkin or gourd… orange or white pumpkin, acorn squash, or whatever fall squash/ pumpkin you enjoy.

I hope you love this soup as much as my family does! It’s quickly becoming on of our go-to recipes.

 

 

two bowls of thai pumpkin soup sitting on napkins with toppings ready on the side

 

Before I share the recipe, I thought you may want to know about some of my other favorite soup recipes.

Soup Recipes for Fall:

 

 

 

close up of a bowl of thai pumpkin soup topped with coconut, cilantro and lime wedges

 

Ready for some Thai Pumpkin Soup?

Print

Thai Pumpkin Soup {AIP Paleo}


  • Author: Bethany Darwin
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Category: Soup
  • Cuisine: Thai

Ingredients

  • 1 large red onion
  • 1 medium carrot
  • 1 medium butternut
  • 2 yellow squash
  • 1 Tablespoon olive oil
  • 1 teaspoon basil
  • 2 teaspoons garlic
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon pink salt
  • 1 teaspoon turmeric
  • 2-3 cups water or broth (enough to cover veggies)
  • 1/2 -1 can coconut milk (depends on how much you like coconut milk)
  • 1 Tablespoon fish sauce
  • 1/4 cup chopped cilantro/ coriander leaves
  • 3 Tablespoons shredded coconut
  • 1 lime – quartered
  • 3 Tablespoons chopped cashews or peanuts (OPTIONAL – OMIT FOR AIP)

Instructions

Prep

  1. Rough chop onion, carrot, butternut (peeled) and yellow squash.
  2. Finely chop the cilantro/ coriander leaves.

Stove Top Method

  1. Heat olive oil in a large stock pot over medium heat.
  2. Add onions and spices/ herbs and cook until onions are starting to brown (3 minutes).
  3. Add other veggies and water or broth.
  4. Bring to a boil and then reduce to simmer and cook for 18-20 minutes until veggies are tender.
  5. Use an immersion blender to purée.
  6. Add coconut milk and fish sauce and simmer another few minutes.
  7. Serve topped with a squeeze of lime juice, chopped cilantro/ coriander leaves and shredded coconut. If you can tolerate nuts and have reintroduced them it’s also good with a couple of pieces chopped cashews or peanuts for some crunch.

Instant Pot Method

  1. Heat olive oil in an Instant Pot on the sauté setting.
  2. Add onions and spices/ herbs and cook until onions are starting to brown (3-4 minutes).
  3. Add other veggies and water or broth.
  4. Seal the pot and set to pressure for 8 minutes.
  5. Allow to naturally release pressure for 2 minutes, then quick release any remaining pressure.
  6. Use an immersion blender to purée.
  7. Add coconut milk and fish sauce and simmer another few minutes using the sauté setting.
  8. Serve topped with a squeeze of lime juice, chopped cilantro/ coriander leaves and shredded coconut. If you can tolerate nuts and have reintroduced them it’s also good with a couple of pieces chopped cashews or peanuts for some crunch.

Keywords: Thai, Soup, Pumpkin, Butternut, Coconut

 

 

 

a bowl of thai pumpkin soup with a lime wedge, coconut and cilantro with extra toppings to the side

 

 

 

 

 

 

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