Best Super Speedy Vegan Thai Curry Pumpkin Soup with Coconut Milk Recipes

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PTB

2 Tbsp coconut oil

1 Tbsp toasted sesame oil

1 onion, diced

2 cloves garlic, minced

2 Tbsp vegan Thai red or yellow curry paste

1 Tbsp fresh ginger, peeled and minced

1 (3-inch) stalk lemongrass, bruised

2 cups low-sodium vegetable broth, plus more to thin as needed

1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree

2 Tbsp tamari or soy sauce

1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish

2 Tbsp lime juice, plus more for serving

⅓ cup shredded Thai basil or fresh cilantro

3 red Thai chilis, sliced or minced

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