Pumpkin Red Curry Soup

Pumpkin Red Curry Soup

It's time for squash EVERYTHING, and we LOVE IT! Cold weather flavor are always a win with Miracle Noodle. Break out the soup pot, and make sure you have our noodles on hand.

"My new favorite ingredient for a delicious, creamy red curry soup? Anyone, Anyone? PUMPKIN! No joke, pumpkin adds such a nice subtle sweetness and a TON of silky creaminess (and I just can't get enough pumpkin right now.) This soup is soooo tasty, like maybe my new fav or all time. Do yourself a favor, and DEFINITELY make it ASAP!"

Thanks to Jackie from @jackfruitfulkitchen on Instagram for the recipe!ā£


1 red onion, slicedā£
3 carrots, peeled and slicedā£
5 cloves garlic, mincedā£
3 tablespoons of ginger, mincedā£
1 head of broccoli, cut into small floretsā£
2 bell peppers, thinly slicedā£
8 oz mushrooms, quarteredā£
1 C snow peas, halvedā£
1 can baby corn, drained and slicedā£
2 tablespoons of Thai Kitchen red curry pasteā£
1 tsp turmericā£
3 tablespoons of chili garlic pasteā£
1 can pumpkin pureeā£
6 cup Ocean Shalo Vegan No Chicken Brothā£
1 can full-fat coconut milkā£
2 packages Miracle Noodle Angel Hair
2 limes, juicedā£
1 tablespoon Wholesome Sweet Agave or maple syrupā£
1 bunch cilantro, choppedā£
Sriracha or hot sauce, to tasteā£
1. Prepare Miracle Noodle according to package and set aside.ā£
2. Heat 1 TBSP coconut oil in a dutch oven over medium heat. Add in onion and sautĆ© until fragrant. Add in carrots, garlic, and ginger and sautĆ© for 3 minutes or so.ā£
3. Add remaining veggies, sautĆ© for 2-3 minutes and stir in curry paste, turmeric, and pumpkin to combine.ā£
4. Pour in broth and coconut milk and bring to a boil. Add in noodles and reduce heat, letting simmer for 10 minutes.ā£
5. Add lime juice, agave, cilantro, and Sriracha to taste!

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