Description
A creamy and flavorful Thai-inspired pumpkin soup made with coconut milk and aromatic spices.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can (13.5 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 2 tbsp cilantro, chopped (for garnish)
Instructions
- Heat a large pot over medium heat.
- Add coconut milk, ginger, garlic, and red curry paste. Stir for 1 minute.
- Add pumpkin puree, vegetable broth, brown sugar, salt, and black pepper. Stir well.
- Bring to a simmer and cook for 15 minutes.
- Remove from heat and stir in lime juice.
- Blend until smooth using an immersion blender or transfer to a blender.
- Serve hot, garnished with cilantro.
Notes
- Use fresh pumpkin or canned puree for convenience.
- Adjust curry paste for more or less spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Thai pumpkin coconut soup, creamy pumpkin soup, vegetarian Thai soup