Thai Pumpkin Soup
Experience the warmth of autumn with this Thai Pumpkin Soup, a creamy delight that combines the natural sweetness of pumpkin with the vibrant flavors of Thai red curry paste. This dish is perfect for those chilly evenings when you need a comforting bowl of goodness. The rich coconut milk adds a luscious texture, while fresh lime juice brightens each spoonful. Whether you serve it as a main course or a starter at your next gathering, this soup is sure to impress with its exotic flair and satisfying taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Blending
- Cuisine: Thai
Ingredients
Scale
- 2 pounds pumpkin or butternut squash, peeled and cubed
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons Thai red curry paste
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro and toasted pumpkin seeds for garnish
Instructions
- Prepare the pumpkin: Halve and seed the pumpkin, then peel and cube it into 1-inch pieces.
- Sauté aromatics: In a large pot, heat coconut oil over medium heat. Add diced onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and grated ginger; cook until fragrant (30 seconds).
- Add flavor boosters: Mix in Thai red curry paste and stir for 1-2 minutes.
- Cook pumpkin: Add the cubed pumpkin to the pot, stirring to coat with the curry mixture and letting it caramelize slightly (2-3 minutes).
- Simmer: Pour in vegetable broth, bring to a boil, then reduce heat and simmer until pumpkin is fork-tender (15-20 minutes).
- Blend: Remove from heat, cool slightly, then blend until smooth using an immersion blender or traditional blender.
- Final touches: Stir in coconut milk and lime juice; warm through without boiling.
- Serve: Adjust seasonings to taste and garnish with cilantro and toasted seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://musttrymeals.com/thai-pumpkin-soup/