Vegan Red Curry Pumpkin Noodle Soup

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 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.

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.

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 baked potato soup.

I mean, it’s horrible for you but sweet baby J is it delicious!

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.

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.

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.

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!

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.

Zoup! started out as fast-casual restaurants and now brings restaurant-quality broth to the supermarket and your home. You can find their broth nationwide at Albertsons, The Fresh Market, Giant, Giant Eagle, Kroger, Rouse’s, Gelson’s, Central Market, Fresh Thyme and Safeway. Also, find Zoup! Broth on Facebook, Instagram and Twitter.

Oh and don’t forget to snag a coupon!

GIVEAWAY: Want to try Zoup! Good, Really Good broth for yourself? Just leave a comment letting me know your favorite way to use broth! I’ll pick a winner next week!

{Looking for more soup recipes? Try my Chilean Carbonada SoupChicken Avocado Cilantro Lime SoupCreamy Red Lentil Carrot SoupChicken and Chard Tortilla SoupButternut Squash Minestrone Soup or my Roasted Cauliflower Fennel Leek Soup}

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Vegan Red Curry Pumpkin Noodle Soup

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.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 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 (31 ounce) jar Zoup! Good, Really Good™ Veggie Broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 pound cooked Thai noodles (I used pre-cooked Pad Thai noodles)
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh basil leaves
  • Chopped peanuts, for topping, optional

Directions:

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, veggie broth and coconut milk. Lower the heat and simmer for about 10 minutes to just help bring the flavors together.

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.

7 Responses to “Vegan Red Curry Pumpkin Noodle Soup”

  1. #
    1
    Amy @ Little Dairy on the Prairie — October 3, 2017 at 5:36 pm

    What a great soup! I love your flavor combo!

  2. #
    2
    jen — October 3, 2017 at 6:50 pm

    Wow, this really does sum up fall flavors in a bowl! Looks fantastic and love that there are noodles in there!

  3. #
    3
    Delaney | Melanie Makes — October 3, 2017 at 8:11 pm

    This is the perfect fall soup!

  4. #
    4
    Amanda — October 3, 2017 at 8:25 pm

    This is one soup that I definitely need to try!

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    5
    Dorothy at Shockingly Delicious — October 3, 2017 at 9:49 pm

    I love making savory pumpkin dishes. There are so many possibilities outside of my coffee cup!

  6. #
    6
    Michelle — October 4, 2017 at 7:10 am

    I love soup so much…it is definitely a meal here too! This looks SO good! And I’m with you on the weather…it’s been weird here too. We’ve been having a lot of summer weather as well.

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    7
    Tim — October 4, 2017 at 5:34 pm

    My favorite way to use broth is for gravy, but that is usually a beef broth.

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