Blender Thai Pumpkin Soup (vegan & gluten free!)
Prep time
Cook time
Total time
Serves: 3
  • ½ large onion, peeled, chopped
  • 1 Tablespoon olive oil
  • ½ Tablespoon tomato paste
  • 1 Tablespoon Red Thai Curry Paste (ensure this is gluten free if needed)
  • 1¼ cups (305 g) canned pumpkin
  • 1 Tablespoon minced ginger root
  • 1 garlic clove, peeled, chopped
  • 1½ cups vegetable broth (gluten free if needed)
  • 1 cup light coconut milk (canned)
  • ½ Tablespoon lemon juice
  • ½ teaspoon salt
  • Pinch of pepper
  1. Sauté onion in olive oil until soft. Add tomato paste, red curry paste, pumpkin, ginger, garlic, broth, and coconut milk. Combine until thoroughly heated through.
  2. Place mixture, lemon juice into your blender.
  3. Blend on low and slowly increase to the highest setting and blend for 30 seconds to 1 minutes on high or until smooth.
  4. Season to taste with salt and pepper.
  5. Serve garnished with green onion and a sprinkle of chili powder!
  6. Enjoy!
Nutritional Information
Serving size: 1½ cups Calories: 111 kcal Fat: 4g Carbohydrates: 14g Sugar: 7g Fiber: 3g Protein: 3g
Recipe by Nutritionist in the Kitch at