Description
Indulge in the flavors of Thai cuisine with this comforting Thai Pumpkin Soup. This delightful dish marries the natural sweetness of pumpkin with the aromatic heat of Thai red curry paste, creating a warm, creamy bowl that’s perfect for chilly evenings or festive gatherings. With its rich, velvety texture and customizable spice level, this soup is not just a treat for your taste buds but also a nutritious choice packed with vitamins and fiber. Whether served as a starter or main course, this versatile recipe caters to various dietary preferences, making it a favorite among many.
Ingredients
- 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
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- Juice of 1 lime
- 1 tablespoon brown sugar
Instructions
- Cut the pumpkin in half, remove seeds, peel, and cube it.
- In a large pot, heat coconut oil over medium heat; sauté onions until translucent.
- Add garlic and ginger; cook until fragrant.
- Stir in Thai red curry paste and sauté briefly.
- Add pumpkin cubes; cook for a few minutes until slightly caramelized.
- Pour in vegetable broth; bring to a boil and simmer until pumpkin is tender.
- Blend the mixture until smooth using an immersion blender or traditional blender.
- Stir in coconut milk, fish sauce, lime juice, and sugar; warm gently without boiling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Adjust curry paste to control spice levels. Garnish with fresh cilantro and toasted pumpkin seeds for added flavor and crunch. Store leftovers in an airtight container for up to four days or freeze for up to three months.