Thai Pumpkin and Sweet Potato Soup is a hearty yet healthy soup made with Thai flavors and healthy ingredients. It combines Thai curry with creamy, comforting pumpkin soup, making it the perfect cold-weather comfort food. It is easy to make and reheated, making it perfect for the cooler winter months.
In a large soup pot or Dutch oven, heat coconut oil over medium high heat. Add shallot, onion, ginger, garlic, lemongrass, and jalapeno and stir. Lower heat to medium and cook for 5 minutes, stirring frequently. Add yellow curry powder, turmeric, cayenne powder, salt, and vegetable stock and cook for an additional minute or two.
Turn heat to high and add sweet potatoes, carrots and pureéd pumpkin. Reduce heat to low and simmer for 20 minutes. Pureé soup until smooth, being careful not to overfill. Return to stove over medium heat.
Gently stir in soy sauce, fish sauce (optional, but HIGHLY recommended), brown sugar and fresh lime juice to find the right balance.
Add coconut milk, soy sauce, fish sauce, and sugar to a soup before serving. Stir in coconut milk to get a richer soup, but vary in preference for creamier, richer soup.
Garnish with chopped pistachios, chopped fresh cilantro or green onion, lime juice or coconut milk.