Thai Pumpkin Soup
Indulge in a bowl of our Thai Pumpkin Soup, a delightful fusion of sweet pumpkin and aromatic Thai spices. This creamy soup is crafted with rich coconut milk and a touch of Thai red curry paste, delivering a warm, comforting experience ideal for chilly evenings or cozy gatherings. Each spoonful offers a harmonious blend of flavors that will excite your taste buds while nourishing your body. Perfect as a main course or starter, this versatile soup is not only easy to prepare but also makes for excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 portions 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)
- 2 cups vegetable broth
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Prepare the pumpkin by peeling and cubing it into 1-inch pieces.
- In a large pot, heat coconut oil over medium heat, add diced onions, and sauté until translucent.
- Add minced garlic and grated ginger; cook for an additional minute.
- Stir in the Thai red curry paste and cook for another minute to release its aroma.
- Mix in the pumpkin cubes, allowing them to caramelize slightly for about 3 minutes.
- Pour in the vegetable broth; bring to a boil, then reduce heat and simmer until fork-tender (15-20 minutes).
- Blend the mixture using an immersion blender until smooth.
- Stir in coconut milk and lime juice; warm gently without boiling.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://juliataste.com/thai-pumpkin-soup-2/