Description
A creamy and flavorful Thai-inspired pumpkin soup with coconut milk.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 can (13.5 oz) coconut milk
- 1 tbsp red curry paste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tsp salt
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat. Add onion and garlic, sauté until soft.
- Stir in red curry paste and cook for 1 minute.
- Add pumpkin puree, coconut milk, and vegetable broth. Stir well.
- Bring to a simmer and cook for 15 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in brown sugar, lime juice, and salt.
- Garnish with fresh cilantro before serving.
Notes
- Use canned pumpkin puree for convenience or roast fresh pumpkin.
- Adjust curry paste for more or less spice.
- Replace brown sugar with honey or maple syrup if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
