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.
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
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Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened.
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Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
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Add vegetable stock and coconut milk, and stir to combine.
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Using a hand blender or a traditional blender, puree the soup until smooth. Then return it to the stockpot.
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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.
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Serve warm, sprinkled generously with your favorite toppings.
Nutrition
- Calories: 118.45kcal
- Fat: 8.18g
- Saturated Fat: 5.76g
- Monounsaturated Fat: 1.60g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 11.82g
- Fiber: 3.55g
- Sugar: 4.40g
- Protein: 2.21g
- Sodium: 147.52mg
- Calcium: 46.82mg
- Potassium: 350.44mg
- Iron: 2.83mg
- Vitamin A: 843.74µg
- Vitamin C: 18.01mg
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