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Thai Pumpkin Soup

Thai Pumpkin Soup
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Indulge in the comforting warmth of Thai Pumpkin Soup, a vibrant blend of sweet pumpkin and aromatic spices that will transport your taste buds to a cozy Thai café. This soup is creamy, rich, and infused with the exotic flavors of red curry paste and coconut milk, making it perfect for chilly evenings or festive gatherings. Not only is it quick to prepare in under an hour, but it’s also versatile enough to be served as a starter or paired with crusty bread for a hearty meal. Enjoy the nourishing goodness of this delightful dish that’s both satisfying and easy to customize according to your spice preferences.

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)

Instructions

  1. Prepare the pumpkin by peeling and cutting it into cubes.
  2. In a large pot, heat coconut oil over medium heat. Sauté the onion until translucent, then add garlic and ginger for about a minute.
  3. Stir in Thai red curry paste and cook for another minute.
  4. Add the pumpkin cubes, stirring to coat them with the spices; let them cook for a few minutes.
  5. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer until pumpkin is fork-tender (15-20 minutes).
  6. Blend the mixture until smooth using an immersion blender or by transferring to a traditional blender.
  7. Return to low heat, stir in coconut milk and lime juice, then season with salt.

Nutrition

Find it online: https://recipzy.com/thai-pumpkin-soup/