Name: Thai Curried Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 15 min
Yield: 8
Ingredients: 1 tbsp olive oil; 1 small white onion; 3 garlic cloves; 2 tsbp red curry paste; 4 cups vegetable stock; 1 cup coconut milk; 30 oz pumpkin puree; 1 tsp ground cumin; 1 tsp ground ginger; ½ tsp sea salt; To serve:; fresh cilantro; pepitas; red onions; Thai bird chiles

How To Make Thai Curried Pumpkin Soup

Asian flavors vary from mild to spicy and sweet to savory. Here’s an idea if you’re craving for pumpkin soup but with an Asian twist with our simple recipe.

Preparation: 5 minutes

Cooking: 15 minutes

Total: 20 minutes

Serves:

Ingredients

1tbspolive oil
1smallwhite onionpeeled and diced
3garlic clovesminced
2tsbpred curry paste
4cupsvegetable stock
1cupcoconut milk
30ozpumpkin purée
1tspground cumin
1tspground ginger
½tspsea salt

To serve:

fresh cilantrochopped
pepitas
red onionssliced
Thai bird chilessliced

Instructions

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened.
Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
Add vegetable stock and coconut milk, and stir to combine.
Using a hand blender or a traditional blender, puree the soup until smooth. Then return it to the stockpot.
Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
Serve warm, sprinkled generously with your favorite toppings.