Description
A cozy and nourishing Thai-inspired soup blending pumpkin and coconut with a spicy kick of red curry.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion, garlic, and ginger over medium heat until softened.
- Add the red curry paste and cook for another minute, letting those aromatic spices bloom.
- Stir in the pumpkin puree, coconut milk, and vegetable broth.
- Bring the mixture to a simmer and let it cook for about 10-15 minutes.
- Add the soy sauce and lime juice, then season with salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth.
- Serve hot, garnished with fresh cilantro.
Notes
Serve with warm, crusty bread or a light salad for a complete meal. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg