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!⁣



1 red onion, sliced⁣
3 carrots, peeled and sliced⁣
5 cloves garlic, minced⁣
3 tablespoons of ginger, minced⁣
1 head of broccoli, cut into small florets⁣
2 bell peppers, thinly sliced⁣
8 oz mushrooms, quartered⁣
1 C snow peas, halved⁣
1 can baby corn, drained and sliced⁣
2 tablespoons of Thai Kitchen red curry paste⁣
1 tsp turmeric⁣
3 tablespoons of chili garlic paste⁣
1 can pumpkin puree⁣
6 cup Ocean Shalo Vegan No Chicken Broth⁣
1 can full-fat coconut milk⁣
2 packages Miracle Noodle Angel Hair
2 limes, juiced⁣
1 tablespoon Wholesome Sweet Agave or maple syrup⁣
1 bunch cilantro, chopped⁣
Sriracha or hot sauce, to taste⁣


1. Prepare Miracle Noodle according to package and set aside.⁣

2. Heat 1 TBSP coconut oil in a dutch oven over medium heat. Add in onion and sauté until fragrant. Add in carrots, garlic, and ginger and sauté for 3 minutes or so.⁣

3. Add remaining veggies, sauté for 2-3 minutes and stir in curry paste, turmeric, and pumpkin to combine.⁣

4. Pour in broth and coconut milk and bring to a boil. Add in noodles and reduce heat, letting simmer for 10 minutes.⁣

5. Add lime juice, agave, cilantro, and Sriracha to taste!

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