Jul 14 2026
Restaurants›Moonshine 152›Chef's Whim Soup For The Soul (grande) Recipe

Chef's Whim Soup For The Soul (grande) Recipe

Inspired by Moonshine 152
Time50m
Serves4

Thai Coconut-Pumpkin Green Curry: Cilantro-Basil Thai-Inspired Mild Simmered Potato & Pumpkin Curry, Coconut Milk, Pineapple (VEGAN/GF)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Coconut Milk and Spices

Fruits and Herbs

Method

Preparation

  1. 1

    Chop Vegetables

    Peel and chop the potatoes and pumpkin into small cubes. Slice the green bell pepper and carrots. Chop the onion.

  2. 2

    Prepare Herbs

    Chop the cilantro and basil finely, and set aside for garnish.

Cooking

  1. 3

    Sauté Vegetables

    In a large pot, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

  2. 4

    Add Remaining Vegetables

    Add the potatoes, pumpkin, green bell pepper, and carrots to the pot. Stir and cook for 5 minutes.

  3. 5

    Incorporate Coconut Milk and Broth

    Pour in the coconut milk and vegetable broth. Stir well to combine.

  4. 6

    Add Spices

    Stir in the green curry paste, salt, and black pepper. Bring the mixture to a boil.

  5. 7

    Simmer

    Once boiling, reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

Finishing Touches

  1. 8

    Add Pineapple

    Add the diced pineapple to the pot and stir gently. Let it simmer for an additional 5 minutes.

  2. 9

    Garnish

    Remove the pot from heat and stir in the chopped cilantro and basil. Adjust seasoning if necessary.

More from Moonshine 152