Description
A creamy and flavorful Thai-inspired pumpkin soup with aromatic spices and coconut milk.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can (13.5 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups vegetable broth
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp salt
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until softened.
- Stir in curry paste and cook for 1 minute until fragrant.
- Add pumpkin puree, coconut milk, and vegetable broth. Bring to a simmer.
- Stir in brown sugar, lime juice, and salt. Simmer for 15 minutes.
- Blend soup until smooth using an immersion blender.
- Serve hot, garnished with fresh cilantro.
Notes
- Use canned pumpkin puree for convenience
- Adjust curry paste amount for preferred spice level
- Store leftovers in refrigerator for up to 3 days
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg