Creamy Thai Pumpkin Curry Soup with Tofu
Silky orange pumpkin soup infused with aromatic Thai red curry, coconut milk, and crispy tofu. A warming, plant-based main that's ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 14 oz extra-firm tofu
- 1 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 tbsp fresh ginger
- 3 clove garlic cloves
- 2 tbsp Thai red curry paste
- 2 cup pumpkin puree
- 2 cup vegetable broth
- 1.5 cup coconut milk
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 2 tbsp lime juice
- ½ unit red bell pepper
- ¼ cup fresh cilantro
- 2 unit Thai bird chilies
Instructions
- 1
Drain the tofu and wrap it in a clean kitchen towel to remove excess moisture. Press gently for 1-2 minutes, then cut into 0.75-inch cubes.
- 2
Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add tofu cubes in a single layer and sear undisturbed for 2-3 minutes per side until golden brown on all sides, then transfer to a plate.
- 3
Add the remaining 1 tbsp oil to the same pot over medium heat. Mince the ginger and garlic, then add to the pot and cook for 30-45 seconds until fragrant.
- 4
Stir in the Thai red curry paste and cook for 1-2 minutes, stirring constantly, until it deepens in color and becomes very aromatic. The paste should coat the bottom of the pot.
- 5
Add the pumpkin puree and stir well to combine with the curry paste for about 1 minute. Pour in the vegetable broth and coconut milk, stirring until smooth and no lumps remain.
- 6
Bring the soup to a gentle simmer over medium heat, stirring occasionally for 8-10 minutes. The soup should be silky and the pumpkin fully incorporated.
- 7
Season with fish sauce, palm sugar, and lime juice, tasting as you go. Adjust the balance to your preference—more lime for brightness, more fish sauce for umami depth.
- 8
Return the seared tofu to the pot and gently fold it in, heating through for 1-2 minutes. The tofu should warm but stay intact.
- 9
Dice the red bell pepper into small pieces and slice the Thai bird chilies thin. Ladle the soup into bowls and top with diced pepper, fresh cilantro, and chilies.
Tools you’ll need
- Large pot or Dutch oven
- Whisk
- Wooden spoon
- Tofu press or kitchen towels
- Ladle
- Microplane or box grater
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