Thai-style pumpkin soup with coconut milk is a zesty alternative to traditional pumpkin soup — plus it’s naturally vegan and gluten free!Jump to Recipe
Whether you call it pumpkin or butternut squash soup, you’ll love this Thai-style version. A warm, savory soup with bright flavors is a perfect bridge between winter and spring! We kick up the flavor of the traditional by using coconut milk, ginger and curry paste.
I love the flavor of green curry, so I started experimenting with that. The flavor was super tasty but the color was super BLAH! Yes, I know, red + green = brown, but I didn’t expect such a small amount to make a big difference. Anyway, if you don’t mind the color, you can use green curry paste and it WILL be delicious.