A creamy and flavorful pumpkin soup infused with Thai spices, coconut milk, and a hint of lime. Perfect as a comforting starter or a light main course.
Ingredients
For the Soup:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste (adjust for spice level)
- 4 cups pumpkin, peeled and diced
- 2 cups vegetable or chicken stock
- 1 can (400 ml) coconut milk
- 1 tbsp lime juice
- 1 tsp sugar
For Garnish:
- Coconut cream (optional)
- Fresh cilantro
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened. Stir in the red curry paste and cook for 1 minute.
- Add the Pumpkin:
- Add the diced pumpkin and toss to coat with the curry paste. Pour in the stock and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the pumpkin is tender.
- Blend the Soup:
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Add Coconut Milk and Seasoning:
- Return the soup to the pot and stir in the coconut milk, lime juice, and sugar. Simmer gently for 2-3 minutes. Adjust the seasoning to taste.
- Serve:
- Ladle the soup into bowls. Garnish with coconut cream, cilantro, red chili slices, and lime wedges.
Nutritional Information (Per Serving):
- Calories: 180 kcal
- Protein: 3g
- Carbohydrates: 20g
- Fat: 10g
- Sodium: 350mg
Notes
- Substitute pumpkin with butternut squash or sweet potato for variation.
- Add a pinch of nutmeg or cinnamon for extra warmth.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Let me know if you’d like more recipes or tips! 😊