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Thai Pumpkin Soup

Thai Pumpkin Soup
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Indulge in the comforting warmth of Thai Pumpkin Soup, where the natural sweetness of pumpkin meets the vibrant heat of Thai red curry paste. This creamy and luscious soup, enriched with coconut milk, is perfect for cozy nights or special gatherings. Its delightful combination of flavors makes it a versatile dish, ideal as a main course or a side. Whether you’re looking for an easy weeknight meal or a dish to impress your guests, this soup delivers on all fronts. Plus, it’s packed with nutrients and can be customized to suit your spice preference. Give this recipe a try and experience the delightful fusion of tastes that will warm both your heart and your home.

Ingredients

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  • 2 pounds pumpkin or butternut squash (peeled and cubed)
  • 2 tablespoons coconut oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2–3 tablespoons Thai red curry paste
  • 1 can coconut milk (14 oz)
  • 2 cups vegetable broth
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Prepare the pumpkin by cutting it in half, removing seeds, peeling, and cubing it into 1-inch pieces.
  2. In a large pot, heat coconut oil over medium heat. Sauté diced onions until translucent (about 3–4 minutes), then add minced garlic and grated ginger, cooking until fragrant.
  3. Stir in the Thai red curry paste for about 1–2 minutes to release its flavors.
  4. Add pumpkin cubes to the pot, stirring well to coat them with the mixture; cook for another 2–3 minutes.
  5. Pour in the vegetable broth and bring to a gentle boil, then reduce heat and simmer until the pumpkin is fork-tender (15–20 minutes).
  6. Use an immersion blender to puree until smooth; stir in coconut milk and lime juice over low heat before serving.

Nutrition

Find it online: https://recipesbypenelope.com/thai-pumpkin-soup/