Thai Pumpkin Soup
Indulge in the rich and comforting flavors of Thai Pumpkin Soup, a delightful fusion of sweet pumpkin and spicy Thai red curry. This soup is not only a feast for the senses but also a healthy option packed with nutrients, making it perfect for chilly evenings or gatherings with loved ones. The creamy texture from coconut milk combined with vibrant aromatic spices creates a bowl of warmth that tantalizes your taste buds. Whether served as a starter or main course, this versatile dish is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Blending
- 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
- Fresh cilantro and toasted pumpkin seeds for garnish
Instructions
- Prepare the pumpkin by cutting it in half, removing seeds, peeling, and cubing.
- In a large pot, heat coconut oil over medium heat. Sauté onions until translucent.
- Add garlic and ginger; cook until fragrant. Stir in the Thai red curry paste.
- Incorporate pumpkin cubes and let them caramelize slightly.
- Pour in vegetable broth; bring to a boil and simmer until pumpkin is fork-tender.
- Blend the soup until smooth using an immersion blender or traditional blender.
- Return to heat, stir in coconut milk, lime juice, and season with salt.
- Garnish with cilantro and toasted pumpkin seeds before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://goldenrecipetime.com/thai-pumpkin-soup/