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Thai Pumpkin Curry Noodle Soup with Rice Noodles and Chickpeas
A warm and comforting vegan noodle soup perfect for a chilly autumn evening. Creamy pumpkin puree blends seamlessly with a fragrant Thai red curry broth, rice noodles, and hearty chickpeas for a satisfying and flavorful meal.
Prep Time
15 minutes
Total Time
45 minutes
Calories
567 kcal
Difficulty
Easy
Equipment
1 item
Cost
£2.48/serving
Ingredients
Servings
4
8ozRice Noodles(Thin or medium-width rice noodles work best)
£1.50
15ozCanned Chickpeas(Drained and rinsed)
£0.65
15ozPumpkin Puree(Not pumpkin pie filling!)
£1.75
13.5ozCoconut Milk(Full-fat for a richer flavor, or light for fewer calories)
£1.50
4cupsVegetable Broth(Low sodium is recommended)
£0.75
2tablespoonsRed Curry Paste(Adjust to your spice preference. Use a vegan red curry paste.)
£0.50
2tablespoonsSoy Sauce or Tamari(Tamari for gluten-free)
£0.15
1tablespoonMaple Syrup or Agave Nectar(Optional, for a touch of sweetness to balance the spice)
£0.25
1tablespoonLime Juice(Freshly squeezed)
£0.10
1tablespoonGinger(Freshly grated)
£0.15
2clovesGarlic(Minced)
£0.10
1Red Bell Pepper(Sliced)
£0.70
5ozSpinach or Bok Choy(Roughly chopped)
£1.00
2Green Onions(Sliced, for garnish)
£0.30
0.3cupFresh Cilantro(Chopped, for garnish)
£0.40
1teaspoonSesame Oil(For stir-frying)
£0.10
Total Cost
£9.90
£2.48 per serving
Instructions
- 1.Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger and cook for about 1 minute, until fragrant.
- 2.Stir in the red curry paste and cook for another minute, allowing the flavors to bloom.
- 3.Add the pumpkin puree, coconut milk, vegetable broth, soy sauce (or tamari), and maple syrup (if using). Bring to a simmer.
- 4.Add the sliced red bell pepper and chickpeas to the soup. Simmer for 10 minutes to allow the flavors to meld.
- 5.Add the rice noodles to the pot and cook according to package directions (usually about 5-7 minutes). Be careful not to overcook the noodles.
- 6.Stir in the spinach or bok choy during the last minute of cooking, until wilted.
- 7.Remove from heat and stir in the lime juice.
- 8.Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro.
- 9.Serve immediately and enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (460g)
567 kcal / 2372 kJ
Carbs
71g
27% of RDA
Fat
25g
36% of RDA
Protein
18g
36% of RDA
Detailed Breakdown
Fibre
11 g
37% of RDA
Sugar
22 g
24% of RDA
Sodium
1120 mg
49% of RDA
Saturated Fat
16 g
80% of RDA
Chef's Tips
Adjust the amount of red curry paste to control the spiciness of the soup.
For a creamier soup, use full-fat coconut milk.
Feel free to add other vegetables such as mushrooms, carrots, or broccoli.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The noodles may absorb some of the broth upon reheating, so you may need to add a splash of water or broth when reheating.
Cooking Equipment
Large pot or Dutch oven
Wine Pairings
No wine pairing suggestions available for this recipe.
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