Description
A simple recipe for creamy Thai coconut pumpkin soup.
Ingredients
Scale
- 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon grated fresh ginger
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add the cubed pumpkin and cook for 5 minutes, stirring occasionally, until slightly softened.
- Stir in the red curry paste and ginger; cook for 1 minute until fragrant.
- Pour in the vegetable broth, coconut milk, fish sauce, brown sugar, and salt.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the pumpkin is very tender.
- Use an immersion blender to blend the soup until smooth, or carefully transfer batches to a regular blender and return to the pot.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker soup, use less broth initially.
- If you prefer a sweeter soup, add a little more brown sugar.
- You can substitute butternut squash for pumpkin.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Keywords: Thai, coconut, pumpkin, soup, curry, vegetarian, easy, creamy