This vegan red curry pumpkin noodle soup is the perfect way to celebrate fall. Creamy pumpkin mixed with vegetable broth, coconut milk, mushrooms, and baby bok choy all mixed together with Thai flavors and noodles for slurping.
This post is sponsored by Zoup! Broth. All opinions are 100% my own.
Ok, listen. I’m not sure what’s going on with the weather but it was 90 degrees today and that is not cool. It’s September. I want windows open, AC off, all the soup, and I want to be able to rock some leggings with a big oversized sweater.
This late summer weather is really harshing my fall time mellow.
I mean, if I’m being honest I’ll eat soup in any weather BUT it just feels better when it’s cold out.
My husband is a huge Seinfeld fan and there is an episode where they debate whether soup is considered a meal. In our house, it’s 100% a meal. We are such big soup eaters that it’s safe to say I probably make at least one batch of soup a week.
Some weeks I’m rocking something brothy, some days it’s thick and creamy and then there is the occasional fat bomb soup which usually means it’s packed with tons of potatoes, bacon, cheese and heavy cream. Basically, I’m talking about when I make loaded baked potato soup.
I mean, it’s horrible for you but sweet baby J is it delicious!
Now, this vegan red curry pumpkin noodle soup is sort of a cross between a brothy and creamy soup. It’s packed full of mushrooms, baby bok choy, and pureed pumpkin. Yes, this soup is vegan BUT don’t let that turn you off. You can totally add meat if you want or even bulk it up more with added vegetables.
I didn’t even set out to purposefully make it vegan I just had TONS of mushrooms on hand and wasn’t about to let them go bad.
Annnnnnnd what is good soup without good broth? I teamed up with Zoup! Broth to showcase their broths. For this vegan red curry pumpkin noodle soup, I used Zoup! Good, Really Good™ Veggie Broth but they also make chicken broth, beef bone broth, and chicken bone broth. The best part is that it tastes homemade because it’s cooked in kettles in small batches and it’s low in calories, paleo-friendly/zero carbs and completely free of hormones, gluten, GMO’s, fat, trans fat and saturated fat.
Basically, this broth is THE BEST!
Love this vegan red curry pumpkin noodle soup?
Why don’t you give some of my other delicious soup recipes a try!
- Chilean Carbonada Soup
- Chicken Avocado Cilantro Lime Soup
- Creamy Red Lentil Carrot Soup
- Chicken and Chard Tortilla Soup
- Butternut Squash Minestrone Soup
- Roasted Cauliflower Fennel Leek Soup
- 2 tablespoons olive oil
- 1 small yellow onion, peeled and small dice
- 1 pound sliced baby bella mushrooms
- 2 cups chopped baby bok choy
- 3 cloves garlic, grated
- 3 tablespoons red curry paste
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 1 (15 ounce) can pureed pumpkin
- 1 (32 ounce) container vegetable broth or stock
- 1 (13.5 ounce) can full-fat coconut milk
- 1 pound cooked Thai noodles
- 1/4 cup minced fresh cilantro
- 2 tablespoons minced fresh basil leaves
- Chopped peanuts, for topping, optional
- In a 6-quart soup pot add olive oil and set over medium-high heat.
- When the oil is hot add in the onion and mushrooms.
- Cook for about 5 minutes or just until they start to soften.
- Add in the baby bok choy, garlic, red curry paste, ginger, and lemongrass.
- Saute for about a minute to just help combined the flavors.
- Stir in the pumpkin, vegetable broth, and coconut milk.
- Lower the heat and simmer for 10 minutes.
- Add in the cooked noodles and let them warm for a few minutes in the hot soup.
- Stir in minced cilantro and basil and serve hot with a sprinkle of chopped peanuts and more chopped cilantro if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 94mgSodium: 856mgCarbohydrates: 31gFiber: 6gSugar: 11gProtein: 23g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.