A rich and creamy Thai-inspired pumpkin soup, infused with coconut milk, ginger, and lime. Perfect for a quick and comforting meal or as a festive starter.
Ingredients
For the Soup:
- 2 cups pumpkin puree (canned or fresh)
- 1 can (400 ml) coconut milk
- 2 cups vegetable broth or chicken broth
- 1 tbsp red curry paste (adjust for spice level)
- 1 tsp ginger, grated
- 1 tbsp lime juice
- 1 tsp sugar
- 1 tbsp fish sauce (optional, or substitute with soy sauce)
For Garnish:
- Fresh cilantro, chopped
- Red chili slices (optional)
- Lime wedges
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Base:
- In a medium pot, heat the red curry paste over medium heat for 1-2 minutes until fragrant.
- Combine Ingredients:
- Add the pumpkin puree, coconut milk, and broth. Stir well to combine.
- Add Seasonings:
- Stir in ginger, lime juice, sugar, and fish sauce (if using). Simmer the soup for 10 minutes, allowing the flavors to meld.
- Blend for Creaminess (Optional):
- For a smoother texture, blend the soup using an immersion blender or regular blender.
- Serve:
- Ladle the soup into bowls. Garnish with cilantro, chili slices, and a drizzle of coconut milk. Serve with lime wedges for an extra tangy kick.
Nutritional Information (Per Serving):
- Calories: 200 kcal
- Protein: 3g
- Carbohydrates: 12g
- Fat: 15g
- Sodium: 450mg
Notes
- Substitute pumpkin with butternut squash or sweet potato for variation.
- Adjust the spice level by adding more or less red curry paste.
- Store leftovers in the refrigerator for up to 3 days, or freeze for up to 1 month.
Let me know if you’d like more recipes or variations! 😊