Thai Pumpkin Soup
Experience the warmth of Thai cuisine with this delightful Thai Pumpkin Soup. This creamy, spicy soup blends the natural sweetness of pumpkin with rich coconut milk and a kick from Thai red curry paste, resulting in a comforting dish perfect for chilly evenings or cozy gatherings. With its enticing flavors and nourishing ingredients, this soup is not only satisfying but also versatile enough to be served as a main dish or appetizer. Quick and easy to prepare, it can be on your table in just 40 minutes, making it an ideal option for busy weeknights. Garnish with fresh cilantro and toasted pumpkin seeds for added crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- 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
- Salt to taste
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
Instructions
- Prepare pumpkin by peeling and cubing.
- Sauté diced onion in coconut oil until translucent.
- Add garlic, ginger, and curry paste; cook until fragrant.
- Stir in pumpkin cubes; let caramelize slightly.
- Pour in vegetable broth; simmer until pumpkin is tender.
- Blend soup until smooth; return to heat.
- Mix in coconut milk, lime juice, and sugar.
- Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwithmia.com/thai-pumpkin-soup/