How To Make Thai Pumpkin Soup
A creamy and flavorful soup made with fresh pumpkin, coconut milk, and Thai spices.
Serves:
Ingredients
- 1 small pumpkin, peeled and diced
- 1 can of coconut milk
- 2 cups of vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp of red curry paste
- 2 tbsp of soy sauce
- 1 tbsp of brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat some oil and sauté the onion and garlic until fragrant.
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Add the red curry paste and cook for another minute.
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Add the diced pumpkin and stir well to coat it with the curry paste mixture.
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Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is soft and cooked through.
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Using a blender or immersion blender, blend the soup until smooth and creamy.
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Return the soup to the pot and add the soy sauce, brown sugar, lime juice, salt, and pepper. Stir well to combine and simmer for another 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 210kcal
- Total Fat : 10g
- Saturated Fat : 9g
- Cholesterol : 0mg
- Sodium : 1000mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 12g
- Protein : 4g
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