Thai Pumpkin Soup
A creamy Thai-inspired pumpkin soup made with coconut milk, warm spices, and a gentle hint of heat, smooth, comforting, and perfect for cozy meals.
Ingredients
Scale
- 900 g pumpkin, peeled and cubed
- 400 ml coconut milk
- 750 ml vegetable broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons pumpkin seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large pot over medium heat.
- Add olive oil, onion, garlic, and ginger, and sauté until soft and fragrant.
- Stir in the red curry paste and cook for one minute.
- Add pumpkin cubes, vegetable broth, salt, and black pepper.
- Bring to a simmer and cook for 20 minutes until the pumpkin is tender.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in coconut milk and lime juice.
- Serve warm topped with pumpkin seeds and fresh cilantro.
Notes
- Adjust curry paste to control spice level.
- Blend in batches if using a countertop blender.
- Reheat gently to maintain a smooth texture.
Find it online: https://dishmio.com/thai-pumpkin-soup/