Farmer’s Market Thai Basil Pumpkin Soup

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Farmer’s Market Thai Basil Pumpkin Soup

A hearty, quick and gluten-free pumpkin soup that can easily be modified for a vegan version!

  • 2 cans Farmer's Market Pumpkin Puree
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 1 tbsp Thai green curry paste
  • 2 cloves garlic (minced)
  • 2½ cups chicken stock
  • 1 can coconut milk
  • 1 lime (juiced )
  • 1 tbsp fish sauce or vegan fish sauce substitute
  • 2 tbsp Thai basil (minced)
  • 2 tbsp cilantro (minced)
  • salt and pepper to taste

  1. Sauté the onions in 1 Tbsp olive or coconut oil until soft. 

  2. Add the Thai curry paste and garlic and continue to cook over low heat for 1-2minutes.

  3. Add the pumpkin puree, chicken stock, and coconut milk, bring to a simmer. Season with salt and pepper.

  4. Process until smooth in a blender. Taste and correct seasoning, add lime juice and fish sauce or vegan substitute.

  5. Reheat soup and add the Thai basil and fresh cilantro just before serving to taste.