Description
Indulge in the warmth of this Thai Pumpkin Soup, a delightful fusion that marries the natural sweetness of pumpkin with the zesty kick of Thai red curry. This creamy, aromatic soup is perfect for cozy evenings, whether you’re entertaining friends or enjoying a peaceful night in. Enhanced with rich coconut milk and fresh lime juice, it offers a comforting bowlful that’s not just delicious but also packed with nutrients. Quick and easy to prepare, this vibrant soup will surely become a staple in your culinary repertoire.
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
- 14 oz can full-fat coconut milk
- 2 cups vegetable broth
- 2 tablespoons fish sauce (or soy sauce for vegan option)
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Prepare the pumpkin by peeling and cubing it into 1-inch pieces.
- In a large pot, heat coconut oil over medium heat. Add onions and sauté until translucent.
- Stir in garlic and ginger, cooking until fragrant. Add Thai red curry paste and mix well.
- Incorporate pumpkin cubes, stirring to coat them in the spices; cook for a few minutes.
- Pour in vegetable broth; bring to a gentle boil then reduce heat and simmer until the pumpkin is tender.
- Blend the mixture until smooth using an immersion blender or traditional blender.
- Stir in coconut milk, fish sauce, lime juice, and season to taste before warming through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 6g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg