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Thai Pumpkin Soup

Thai Pumpkin Soup
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Indulge in the warmth and exotic flavors of Thai Pumpkin Soup, a comforting dish that seamlessly blends the natural sweetness of pumpkin with the vibrant spice of Thai red curry paste. This creamy soup, enriched with luscious coconut milk, is not only easy to prepare but also incredibly versatile—perfect as a cozy dinner or a sophisticated starter at your next gathering. With its bold flavors and nutritious ingredients, this soup will delight your taste buds while warming you from the inside out. Whether you’re enjoying a chilly evening at home or entertaining guests, this Thai Pumpkin Soup is sure to impress.

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/400ml)
  • 2 cups vegetable broth
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Prepare the pumpkin by cutting it in half, removing seeds, peeling the skin, and cubing it into 1-inch pieces.
  2. In a large pot, heat coconut oil over medium heat and sauté diced onions until translucent.
  3. Add minced garlic and grated ginger; cook for an additional minute until fragrant. Stir in the Thai red curry paste.
  4. Add pumpkin cubes to the pot, stirring to coat with the mixture. Cook for about 2-3 minutes.
  5. Pour in vegetable broth and bring to a gentle boil; reduce heat and simmer until fork-tender, approximately 15-20 minutes.
  6. Blend the soup until smooth using an immersion blender or transfer to a blender.
  7. Return to low heat; stir in coconut milk and lime juice, warming through without boiling.
  8. Adjust seasonings as desired before serving.

Nutrition

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

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