Today I bring you the easiest homemade pumpkin soup recipe you’ll ever find: 15-Minute Lazy Thai Ginger Pumpkin Soup with Coconut Cream. And perfect timing because apparently yesterday was National Pumpkin Day. I’m not even sure that should be capitalized because it’s a mystery to me as to how all of these national food-related days come to be. I mean, who is responsible for making these declarations and assigning certain foods to be celebrated on a specific day?
Is that job available because sign me up!
Interestingly enough, I did some digging and it appears that no one knows who declared yesterday as National Pumpkin Day (or at least no one is claiming it publicly). Obviously that didn’t stop anyone on social media from celebrating (nor should it!). Because according to this site, yesterday was also National Mincemeat Day, but I definitely didn’t see anyone talking about that on social media.
Fear not—this Lazy Thai Ginger Pumpkin Soup with Coconut Cream recipe has nothing to do with mincemeat whatsoever.
It’s all about the pumpkin, which is something I’ve been celebrating since late September and plan to continue celebrating until the end of next month. Because PUMPKIN. And because pumpkin is in season and eating seasonally is at the heart of the Honestly Nourished philosophy. Y’all with me?
FIST PUMP FOR PUMPKIN
This pumpkin soup is filled with warming flavors—curry, ginger, garlic—and comes together with minimal effort.
That’s exactly why I call it “lazy.” Instead of using a whole sugar pumpkin, this recipe uses good ‘ol trusty organic canned pumpkin. I think canned goods get a bad rap as being processed or something, but I’m here to tell you they don’t deserve to be vilified. Especially when you make an effort to buy BPA-free canned goods.
After all, we’ve all got standards and high expectations regarding what we put in our bodies, right?
And sure, while I’d love to make every single meal from scratch, that ain’t going to happen anytime soon. I don’t always have copious amounts of free time and I know neither do you. So when I use the word “lazy,” I simply mean that it’s a recipe you can whip together in a matter of minutes and still feel really good about it.
In fact, I made another batch last night. I initially developed and photographed this recipe a month ago, but I figured I better make it one more time to be extra sure it was as legit as I remembered before I went spreading it around the interweb to you fine people.
Yesterday was one of those Mondays that uncharacteristically flew by and at 8:30 p.m. I had yet to start cooking dinner. Truthfully, at that time I had yet to even think about what I wanted to cook for dinner.
That’s when I remembered seeing a post on Instagram about it being National Pumpkin Day, which led me to making this soup again. Talk about Kismet though because I was already planning to share this recipe today. And even more important is that by 9 p.m. last night, I was sitting down with a delicious bowl of soup that was nutrient-rich, filling yet not too heavy (important since I was eating so late and didn’t want to tax my digestion right before bed).
HEALTH BENEFITS OF PUMPKIN
Rich source of beta-carotene, which is converted to vitamin A by the body and is essential for healthy vision. Vitamin A also boosts immune function.
A good source of this potent antioxidant that improves skin by supporting collagen production and can also decrease the length of a common cold.
This micronutrient is also great for immune health, digestion, managing stress levels, and wound healing.
It’s high fiber content makes it filling but pumpkin is still low calorie due to its high water content.
May reduce the risk of cancer and essential for blood clotting.
The warming and grounding flavors of ginger, curry, and garlic enhance its immune-boosting powers making it the perfect fall and winter soup and are what make it a Thai soup. It’s a relatively low carbohydrate vegetable and when paired with the healthy fats from the coconut milk, it will satisfy without sending your blood sugars through the roof.
The pumpkin seeds offer more than a pretty garnish—they are amazing sources of protein, zinc, magnesium, and more fiber. So sprinkle ‘em on!
I also used kaffir lime leaves to add even more flavor to this pumpkin soup. Have you ever seen these pretties before? I first encountered them in a Cambodian market on our honeymoon. Kaffir lime leaves are commonly used in Southeast Asian cuisine—specifically Thai, Cambodian, and Balinese dishes—since that is the plant’s native land. To release the subtle lime flavor, gently rub the leaves in your hands before placing into the soup. They will add a very distinct lemony-lime flavor that’s really impossible to replicate but if you can’t find them at your local Asian market or natural foods store, the zest of a lime will suffice.
I love all of the bold Southeast Asian flavors of this soup and feel they work oh-so perfectly with pumpkin. The other thing that I love about this soup is that it freezes really well. If you have a pot that’s big enough, I suggest making a big batch and freezing the leftovers for nights when even making soup this simple feels like too much.
// RECIPE //
15-MINUTE LAZY THAI GINGER PUMPKIN SOUP WITH COCONUT CREAM
Serves: 4 | Prep time: 15 minutes | Cook time: 30-45 minutes (inactive)
Gluten free, Dairy free, Vegan, Paleo
1 tbs coconut oil
3 organic carrots, peeled and chopped*
2 organic celery sticks, chopped
1/2 medium yellow onion, diced
2 tbs freshly grated ginger root
1 garlic clove, pressed
2 BPA-free cans organic pumpkin puree (be careful not to buy pumpkin pie filling!)
16-ounces organic vegetable broth
1-2 tsp curry powder
1/2 tsp red chili pepper flakes
1-2 tsp sea salt
black pepper to taste
1 can light coconut milk (reserve 1-2 tablespoons for garnish)
2-3 kaffir lime leaves**
1 bunch organic cilantro, rosemary, or flat leaf Italian parsley
1/4 cup pumpkin seeds
1-2 tbs coconut milk
// STEPS //
- Add the coconut oil, curry, ginger, garlic, red chili pepper flakes and the mirepoix to a large soup pan and heat on medium high until the vegetables are translucent.
- Add the two cans of pumpkin puree, 2 cups of vegetable broth, and the can of coconut milk to the pot and stir until well incorporated. Also add sea salt and pepper to taste.
- Bring soup to a boil and cook for 5 minutes before reducing heat to a simmer. Add the kaffir lime leaves to the pot. Allow soup to continue to cook uncovered for 30-40 minutes, until the volume is reduced by about half.
- Once the soup is sufficiently cooked down, remove the kaffir lime leaves (they act like a bay leaf in this soup and shouldn’t be eaten) and allow it to cool for 15 minutes.
- Use an immersion or high-speed blender to blend the mirepoix and pumpkin until creamy. If using a Vitamix (or other high-speed blender), carefully transfer the hot soup in small batches and mix to prevent overheating.***
- Pour soup into bowls and garnish with a handful of pumpkin seeds and a drizzle of leftover/reserved coconut milk or olive oil.
// NOTES //
* Alternatively, you can use 1/2 a container (about 1 cup total) of Trader Joe’s pre-diced mirepoix. I just spoon it out and try to get as close to half of each layer (celery, carrot, onion).
** These may be difficult to find and if so, simply omit them. BUT if you can find them, they will add such a lovely and subtle lime flavor that compliments the coconut.
*** Because the soup is hot, be careful not to overfill the blender and always be sure to leave the air hole open for hot air to escape while blending a hot recipe! Otherwise you may end up with soup all over your kitchen counters and walls (not that I know from experience…).
And in case you’re wondering, National Soup Day is not until February 4, 2016, and I definitely just marked it on my calendar because I can’t think of anything better than a comforting bowl of warm soup to celebrate in February. OK, maybe chocolate, but I don’t have to wait that long…Tomorrow—Wednesday, October 28—is National Chocolate Day, which was declared by the National Confectioners Association and is not to be confused with “Chocolate Day” (July 7) or “International Chocolate Day” (December 28). OK?
YOUR THOUGHTS >>>
How do you all feel about all these food holidays? What’s your favorite one to celebrate? Do you celebrate any of them? Tell me all your thoughts on this important matter below in the comments!
And more importantly, should I declare a National Cinnamon Day?
Because according to this, it looks like all I have to do is pay $19.99 and then I can pick whatever day I want to be dedicated to all things cinnamon. Tempting. Very tempting!
GET SOCIAL >>>
I hope you enjoy this super simple soup and when you make it, please tag me @honestlynourished and #honestlynourished – I love seeing your spin on my recipes!
PS: Looking for more pumpkin goodness? Hop over to the post for my Simple Pumpkin Smoothie — it’s a winner if I do say so myself. Or even better? This post for Paleo Pumpkin Spiced Muffin Mix Truffles. Oooooooh yes.