Directions

Ingredients

Thai-Style Curried Pumpkin Soup

Fierce Food Facts: This recipe's superpower is Vitamin A, coming in at 125% of the daily recommended value. It is also loaded with Selenium and Iron, helpful for healthy blood cells, thyroid, and immune systems.

Nutrition:
Calories: 225
Fat: 15 grams
Net Carbs: 16 grams
Protein: 8 grams

‍Directions

Heat a stockpot over medium heat. Add olive oil when hot, then add onions, ginger, and mushrooms. Sweat the mixture for 5 minutes or until onions are translucent. Add flour to the mixture and cook for 5 minutes. Add bone broth, pumpkin puree, curry, salt, and pepper. Bring to a boil and simmer for 20 minutes, then turn heat to low.

Temper the coconut milk to avoid curdling it by shaking your can of room-temperature coconut milk and pouring it into a bowl. Slowly add a half cup of soup mixture to the coconut milk while stirring steadily. Add another half cup and whisk steadily. Return the coconut milk mixture to stockpot with remaining soup and continue to stir.

Finish with honey, nutmeg, and chiffonade Thai Basil and serve immediately. Allow to cool before storing for leftovers.

InstaPot version: Press Sauté on the InstaPot and add the olive oil. Once the oil is hot but not smoking, add the onion, ginger, and mushrooms, and sauté until softened, about 5 minutes. Press Cancel and stir in the flour while the pot is still hot. Add the broth, pumpkin puree, curry,  salt, and pepper to the pot.

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 5 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid. Stir in the coconut milk, season with a drizzle of honey, dusting of nutmeg, and a few pieces of Thai Basil.

For carbohydrate conscious: Reduce pumpkin to 1 fifteen-ounce can. This will reduce net carbohydrate grams to 9 grams per serving.

Kids Can Cook Tips: Younger kids will enjoy watching these ingredients transform into a beautiful golden color. Include the kids in the discussion of spices, trialing multiple versions to get it just "right." Talk about the mellow taste of the basil compared to the tang of the curry and the sweetness of the honey. Have kids help describe the flavors in their own words, encouraging a new language and awareness of food.

‍

Thai-Style Curried Pumpkin Soup

2 tablespoons olive oil

1/2 cup yellow onion, diced

1 tablespoon ginger, minced

8 ounces crimini mushrooms, sliced thin, stems removed

2 tablespoons gluten-free flour

32 ounces chicken bone broth

2 fifteen-ounce cans pumpkin puree

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon curry powder

16 ounces unsweetened coconut milk

1/8 teaspoon nutmeg

2 tablespoons Thai Basil, fresh, chiffonade slices

1 tablespoon honey

Directions

Ingredients

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Thai-Style Curried Pumpkin Soup

Warm, comforting, and nutritious, we're sure that you and your family are going to fall in love with this curried pumpkin soup!

By

Chef Andrew Johnson

October 11, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

90 Total Minutes

6 Servings

Ingredients

2 tablespoons olive oil

1/2 cup yellow onion, diced

1 tablespoon ginger, minced

8 ounces crimini mushrooms, sliced thin, stems removed

2 tablespoons gluten-free flour

32 ounces chicken bone broth

2 fifteen-ounce cans pumpkin puree

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon curry powder

16 ounces unsweetened coconut milk

1/8 teaspoon nutmeg

2 tablespoons Thai Basil, fresh, chiffonade slices

1 tablespoon honey

2 tablespoons olive oil

1/2 cup yellow onion, diced

1 tablespoon ginger, minced

8 ounces crimini mushrooms, sliced thin, stems removed

2 tablespoons gluten-free flour

32 ounces chicken bone broth

2 fifteen-ounce cans pumpkin puree

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon curry powder

16 ounces unsweetened coconut milk

1/8 teaspoon nutmeg

2 tablespoons Thai Basil, fresh, chiffonade slices

1 tablespoon honey

2 tablespoons olive oil

1/2 cup yellow onion, diced

1 tablespoon ginger, minced

8 ounces crimini mushrooms, sliced thin, stems removed

2 tablespoons gluten-free flour

32 ounces chicken bone broth

2 fifteen-ounce cans pumpkin puree

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon curry powder

16 ounces unsweetened coconut milk

1/8 teaspoon nutmeg

2 tablespoons Thai Basil, fresh, chiffonade slices

1 tablespoon honey

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Reading time:

5 minutes

Fierce Food Facts: This recipe's superpower is Vitamin A, coming in at 125% of the daily recommended value. It is also loaded with Selenium and Iron, helpful for healthy blood cells, thyroid, and immune systems.

Nutrition:
Calories: 225
Fat: 15 grams
Net Carbs: 16 grams
Protein: 8 grams

‍Directions

Heat a stockpot over medium heat. Add olive oil when hot, then add onions, ginger, and mushrooms. Sweat the mixture for 5 minutes or until onions are translucent. Add flour to the mixture and cook for 5 minutes. Add bone broth, pumpkin puree, curry, salt, and pepper. Bring to a boil and simmer for 20 minutes, then turn heat to low.

Temper the coconut milk to avoid curdling it by shaking your can of room-temperature coconut milk and pouring it into a bowl. Slowly add a half cup of soup mixture to the coconut milk while stirring steadily. Add another half cup and whisk steadily. Return the coconut milk mixture to stockpot with remaining soup and continue to stir.

Finish with honey, nutmeg, and chiffonade Thai Basil and serve immediately. Allow to cool before storing for leftovers.

InstaPot version: Press Sauté on the InstaPot and add the olive oil. Once the oil is hot but not smoking, add the onion, ginger, and mushrooms, and sauté until softened, about 5 minutes. Press Cancel and stir in the flour while the pot is still hot. Add the broth, pumpkin puree, curry,  salt, and pepper to the pot.

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 5 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid. Stir in the coconut milk, season with a drizzle of honey, dusting of nutmeg, and a few pieces of Thai Basil.

For carbohydrate conscious: Reduce pumpkin to 1 fifteen-ounce can. This will reduce net carbohydrate grams to 9 grams per serving.

Kids Can Cook Tips: Younger kids will enjoy watching these ingredients transform into a beautiful golden color. Include the kids in the discussion of spices, trialing multiple versions to get it just "right." Talk about the mellow taste of the basil compared to the tang of the curry and the sweetness of the honey. Have kids help describe the flavors in their own words, encouraging a new language and awareness of food.

‍

Fierce Food Facts: This recipe's superpower is Vitamin A, coming in at 125% of the daily recommended value. It is also loaded with Selenium and Iron, helpful for healthy blood cells, thyroid, and immune systems.

Nutrition:
Calories: 225
Fat: 15 grams
Net Carbs: 16 grams
Protein: 8 grams

‍Directions

Heat a stockpot over medium heat. Add olive oil when hot, then add onions, ginger, and mushrooms. Sweat the mixture for 5 minutes or until onions are translucent. Add flour to the mixture and cook for 5 minutes. Add bone broth, pumpkin puree, curry, salt, and pepper. Bring to a boil and simmer for 20 minutes, then turn heat to low.

Temper the coconut milk to avoid curdling it by shaking your can of room-temperature coconut milk and pouring it into a bowl. Slowly add a half cup of soup mixture to the coconut milk while stirring steadily. Add another half cup and whisk steadily. Return the coconut milk mixture to stockpot with remaining soup and continue to stir.

Finish with honey, nutmeg, and chiffonade Thai Basil and serve immediately. Allow to cool before storing for leftovers.

InstaPot version: Press Sauté on the InstaPot and add the olive oil. Once the oil is hot but not smoking, add the onion, ginger, and mushrooms, and sauté until softened, about 5 minutes. Press Cancel and stir in the flour while the pot is still hot. Add the broth, pumpkin puree, curry,  salt, and pepper to the pot.

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 5 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid. Stir in the coconut milk, season with a drizzle of honey, dusting of nutmeg, and a few pieces of Thai Basil.

For carbohydrate conscious: Reduce pumpkin to 1 fifteen-ounce can. This will reduce net carbohydrate grams to 9 grams per serving.

Kids Can Cook Tips: Younger kids will enjoy watching these ingredients transform into a beautiful golden color. Include the kids in the discussion of spices, trialing multiple versions to get it just "right." Talk about the mellow taste of the basil compared to the tang of the curry and the sweetness of the honey. Have kids help describe the flavors in their own words, encouraging a new language and awareness of food.

‍

Fierce Food Facts: This recipe's superpower is Vitamin A, coming in at 125% of the daily recommended value. It is also loaded with Selenium and Iron, helpful for healthy blood cells, thyroid, and immune systems.

Nutrition:
Calories: 225
Fat: 15 grams
Net Carbs: 16 grams
Protein: 8 grams

‍Directions

Heat a stockpot over medium heat. Add olive oil when hot, then add onions, ginger, and mushrooms. Sweat the mixture for 5 minutes or until onions are translucent. Add flour to the mixture and cook for 5 minutes. Add bone broth, pumpkin puree, curry, salt, and pepper. Bring to a boil and simmer for 20 minutes, then turn heat to low.

Temper the coconut milk to avoid curdling it by shaking your can of room-temperature coconut milk and pouring it into a bowl. Slowly add a half cup of soup mixture to the coconut milk while stirring steadily. Add another half cup and whisk steadily. Return the coconut milk mixture to stockpot with remaining soup and continue to stir.

Finish with honey, nutmeg, and chiffonade Thai Basil and serve immediately. Allow to cool before storing for leftovers.

InstaPot version: Press Sauté on the InstaPot and add the olive oil. Once the oil is hot but not smoking, add the onion, ginger, and mushrooms, and sauté until softened, about 5 minutes. Press Cancel and stir in the flour while the pot is still hot. Add the broth, pumpkin puree, curry,  salt, and pepper to the pot.

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 5 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting. When the floating valve drops, remove the lid. Stir in the coconut milk, season with a drizzle of honey, dusting of nutmeg, and a few pieces of Thai Basil.

For carbohydrate conscious: Reduce pumpkin to 1 fifteen-ounce can. This will reduce net carbohydrate grams to 9 grams per serving.

Kids Can Cook Tips: Younger kids will enjoy watching these ingredients transform into a beautiful golden color. Include the kids in the discussion of spices, trialing multiple versions to get it just "right." Talk about the mellow taste of the basil compared to the tang of the curry and the sweetness of the honey. Have kids help describe the flavors in their own words, encouraging a new language and awareness of food.

‍

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