Pumpkin Soup with a Thai Twist (Vegan) (Dairy Free) | The Soothing Process of Soup


Soup is something that I enjoy a lot! I found the process (almost) therapeutic- There's something in the process of making soup that makes me feel instantly relaxed. It is the kind of process that can take my mind away and make me ponder about life and family as soon as I start gathering, slicing, and chopping the vegetables. 

I can't help myself but think about 'Abuela Lucia' my grandmother Lucia while making soup, she was an absolute inspiration in the kitchen, and besides how much I loved seeing her cooking she would make the most heartwarming soup. In fact, it was one of her favorite lunch meals to prepare for the whole family! Her soup was a delight for those cool-gray, rainy days of the year when the body is in the search for additional warmth and comfort. It would brighten up the day immediately from the first sip! But it would turn out to be even more exciting when served with a sandwich, a slice of toasted bread, or before lunch. It was a 'Soup Party'! Soup just wasn't only for the time of sickness in grandma's home, not at all.  Lots of vegetables and lots of flavors that my palate would never forget. And going back to those memories by making something so humble and uplifting like a soup it really is a beautiful thing to treasure. 

So I do the same in my family, I follow Grandma's soup philosophy. And when days are rainy and cool, I make soup, whatever the season, whatever the day.

That's what I did this last weekend after a few cool rainy days around here, I made soup! It's a pumpkin soup with a touch of Thai in it. It could be served as a side meal at lunch or dinner and it tastes great when served with fresh cilantro on top. I hope you would enjoy making this, it's very easy to make, you can use any kind of pumpkin you like, and its completely vegan, lactose and dairy-free and very nutritious. 

Happy Weekend friends 😊

Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography



makes 4 servings

1 Kg Pumpkin, cut into cubes
1 Medium Onion, chopped
3 Scallions, finely chopped
1 Garlic clove, chopped
1 Celery stalk, finely chopped
2 tsp. fresh ginger, grated
1-2 Tbsp Red curry paste or to taste
500 ml Vegetable stock
400 ml Coconut milk
Fresh cilantro/coriander
Salt to Taste
Vegetable oil
In a saucepan heat about 1/4 cup of vegetable oil, add garlic, scallions, onion, celery, ginger and the red curry and stir for a couple of minutes, add pumpkin cubes and stock, bring everything to a boil and reduce heat to low. 

Cover and simmer for 15-20 minutes or until pumpkin is cooked and soft. Set aside and when this is slightly cool, pour everything in a blender or food processor and make a smooth and creamy mixture. Season with salt and then return to the saucepan and add the coconut milk, and cook for a couple more minutes until warm. Serve with fresh cilantro on top!

Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography