Thai red curry and roasted pumpkin are a match made in heaven. Warm spices perfectly complement sweet pumpkin for a hearty, comforting soup that I could eat every day of the week. (We had it for four meals last week, so I can testify to that!)
The crispy tofu alone is another reason to make this soup ASAP – it’s addictive and relatively simple. If you’re not vegan or vegetarian, you could top this with shredded chicken for a bit of extra protein. Honestly, though, even our meat-eating family members enjoyed the crispy tofu. Maybe you can get everyone on board for a meatless Monday! For a heartier meal, you can also serve with white rice or rice noodles.
Fresh roasted pumpkin is the star of this soup. It’s such much more flavorful than store-bought puree and it’s easy to prepare. Simply remove the stem, cut in half lengthwise, scoop out the seeds with a large spoon (you can clean and roast them for snacking to reduce food waste!), and drizzle with a bit of olive oil, salt and pepper before roasting for about 30 minutes. Once they have cooled down, you can puree the flesh in a blender. Any leftovers can be frozen for future use in a reusable silicon bag.
Alternatively, you can just make this Vegan Pumpkin Mac and Cheese the next day!Print
For a more filling meal, serve this soup with crispy tofu and rice noodles or rice.
- 2 tbsp sesame oil (or vegetable oil)
- 2 cups diced yellow onion
- 5 cloves minced garlic
- 1 1/2 tbsp fresh grated ginger
- 2 dried Thai chili peppers, crushed
- 2 tbsp Thai red curry paste
- 4 cups roasted fresh pumpkin, mashed (sugar or pie pumpkins work well – alternatively, you can use Kuri or Kabocha squash)
- 4 cups vegetable broth
- 2 1/2 cups full fat coconut milk
- 1 small lime, juiced
- 2 tbsp peanut butter
- 1 tsp salt
- 1/4 tsp cayenne
- 2 4-inch stalks of lemongrass, cut in half
- 14 oz extra firm tofu, drained and patted dry with paper towel
- 3 tbsp vegetable oil
- 1 tbsp gluten free all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 375 F.
- Wash pumpkins well. Remove tops (with stem), slice in half and scoop out the seeds. Place flesh side up on a sheet pan, brush with a bit of olive oil, and sprinkle with salt and pepper. Roast until fork tender – about 20-22 minutes. Once cool, scoop flesh out and mash in bowl.
- Meanwhile, heat sesame oil in large stock pot over medium heat. Add onions and sauté 7-10 minutes, stirring frequently. Add minced garlic, crushed Thai chili peppers and ginger and cook 3-4 more minutes.
- Add curry paste, mashed pumpkin, broth, coconut milk, lime juice, peanut butter, salt, and cayenne. Stir well and add both lemongrass stalks.
- Cover and let simmer for 40-45 minutes, stirring occasionally. Remove lemongrass stalks and puree using immersion blender or heat resistant high speed blender.
- Serve with rice noodles (optional), garnish with a drizzle of coconut milk, crispy tofu (recipe below), chopped peanuts, and cilantro.
- Drain tofu and pat dry with paper towel. If you have the time, wrap tofu in a few sheets of paper towel, place a book or heavy object on top and let drain for 30 minutes-1 hour to remove as much moisture as possible.
- Slice tofu into bite-sized cubes, then transfer to a plastic bag or bowl. Add flour, salt, and pepper and shake bag to coat tofu evenly.
- Heat oil in a large sauté pan to medium high. Add tofu and let cook on each side (without stirring) for about 3 minutes or until golden brown and crispy. Cook on all sides, or until most pieces are completely crispy. Remove from heat and enjoy!
Pumpkin can be substituted for squash if you desire – we’ve made it both ways and it’s still delicious. Kabocha squash works especially well!