Description
A warm and comforting Thai Pumpkin Soup combining the sweetness of pumpkin with rich coconut milk and the exotic flavors of red curry.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the aromatics by heating olive oil in a pot over medium heat. Add chopped onion and minced garlic, sauté until softened.
- Stir in the red curry paste, cooking for about 1 minute.
- Add the pumpkin puree, coconut milk, and vegetable broth to the pot. Stir well to combine.
- Increase the heat slightly and bring the mixture to a boil. Then lower the heat and let it simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender in batches.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
For a smoother texture, blend the soup thoroughly. Adjust the spiciness by modifying the amount of red curry paste. You can substitute pumpkin puree with roasted butternut squash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg