Thai-Inspired Pumpkin Coconut Soup
If you’re looking to bring an exotic twist to your seasonal cooking, the Thai-inspired pumpkin coconut soup is a vibrant and flavorful alternative to traditional pumpkin soups. This recipe is perfect for those who crave a bit of adventure in their meals or want to add a unique twist to fall’s favori
Ingredients
- 4 cups fresh pumpkin peeled and diced (or 1 can of pumpkin puree, 15 oz
- 1 tablespoon coconut oil or olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon red curry paste
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Lime wedges and fresh cilantro for garnish
Instructions
- Prepare the Pumpkin (if using fresh): Peel and dice the pumpkin if using fresh.
- Cook Onion, Garlic, and Ginger: In a large pot, heat coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
- Add Curry Paste and Pumpkin: Stir in the red curry paste until it’s evenly distributed. Then add the diced pumpkin (or pumpkin puree) and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the pumpkin is soft.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If using a blender, allow it to cool slightly before blending in batches.
- Add Coconut Milk and Season: Pour in the coconut milk, stirring well, and season with salt and pepper. Simmer for another 5 minutes.
- Serve: Ladle the soup into bowls and garnish with lime wedges and fresh cilantro. Enjoy!
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