Description
Indulge in the warmth of this Thai Pumpkin Soup, a harmonious blend of creamy coconut milk and spicy Thai red curry that envelops you in comfort. This soup showcases the natural sweetness of pumpkin, beautifully enhanced by aromatic spices, making it an ideal dish for chilly evenings or casual gatherings. The rich texture and vibrant flavors will transport your taste buds straight to Thailand without ever leaving your kitchen. Plus, it’s easy to make, healthy, and customizable to suit your spice preference!
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 (for garnish)
- Toasted pumpkin seeds (for garnish)
Instructions
- Prepare the pumpkin by peeling, seeding, and cubing it.
- In a large pot, heat coconut oil over medium heat and sauté diced onions until translucent.
- Add minced garlic and grated ginger; cook until fragrant before adding Thai red curry paste.
- Stir in pumpkin cubes, coating them with the mixture for a few minutes.
- Pour in vegetable broth and bring to a gentle boil; simmer until pumpkin is tender.
- Blend the soup until smooth using an immersion blender or traditional blender.
- Return to low heat; stir in coconut milk, lime juice, and seasonings. Warm through without boiling.
- Serve garnished with cilantro and toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg