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Thai Pumpkin Soup

Thai Pumpkin Soup
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Indulge in the comforting warmth of Thai Pumpkin Soup, a perfect blend of creamy coconut milk and vibrant Thai red curry paste. This delightful dish harmonizes the earthiness of pumpkin with aromatic spices, making it an ideal choice for chilly evenings or cozy gatherings. Easy to prepare and rich in flavor, this soup invites you to explore its customizable heat levels, ensuring everyone can savor its unique taste. With nutritious ingredients packed into every bowl, it’s not just a meal—it’s an experience that brings joy and satisfaction.

Ingredients

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  • 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
  • Toasted pumpkin seeds for garnish

Instructions

  1. Prepare the pumpkin by cutting it in half, removing seeds, peeling, and cubing.
  2. In a large pot, heat coconut oil over medium heat. Sauté diced onions until translucent, then add garlic and ginger for about 30 seconds.
  3. Stir in Thai red curry paste and cook for another minute.
  4. Add pumpkin cubes to the pot and sauté for 2-3 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 soup until smooth using an immersion blender or traditional blender.
  7. Return soup to low heat; stir in coconut milk, lime juice, and season as needed.
  8. Serve hot, garnished with cilantro and toasted pumpkin seeds.

Nutrition

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

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