Thai Pumpkin Soup
This Thai Pumpkin Soup is a warm and comforting dish that combines the natural sweetness of pumpkin with the aromatic kick of Thai red curry paste. The creamy coconut milk enriches every bowl, making it perfect for chilly evenings or gatherings. Easy to prepare and packed with vitamins, this soup offers a delightful blend of flavors that will impress everyone at your table. Whether enjoyed as a starter or main course, it’s sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- 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/400ml)
- 2 cups vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro (for garnish)
Instructions
- Prepare the pumpkin by peeling and cubing it. Microwave for 2–3 minutes to soften skin.
- Heat coconut oil in a large pot over medium heat. Sauté onions until translucent, then add garlic and ginger.
- Stir in the Thai red curry paste for 1–2 minutes.
- Add pumpkin cubes, cooking for an additional 2–3 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat to simmer until pumpkin is tender (15–20 minutes).
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk and lime juice, warming through without boiling before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 9g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://dailyrecipetime.com/thai-pumpkin-soup/