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Creamy Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup - featured image
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A velvety smooth pumpkin soup with rich coconut milk and warming Thai spices, perfect for cozy autumn evenings.

Ingredients

Scale
  • 2 cups pumpkin puree (unsweetened)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth (or chicken broth)
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon salt, or to taste
  • Optional garnishes: fresh cilantro, sliced red chilies, pumpkin seeds, or a drizzle of coconut milk

Instructions

  1. Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and garlic, stirring until softened, about 3-4 minutes.
  2. Add the grated ginger and cook for another minute until fragrant.
  3. Stir in the red curry paste, letting it cook for 1-2 minutes to release its flavors.
  4. Add the pumpkin puree, coconut milk, vegetable broth, lime juice, and brown sugar. Stir everything together until well combined.
  5. Bring the soup to a gentle simmer and let it cook for 15 minutes, stirring occasionally.
  6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly and blend in batches.
  7. Season with salt to taste and adjust lime juice or sugar if needed.
  8. Ladle the soup into bowls and garnish with fresh cilantro, red chilies, pumpkin seeds, or a drizzle of coconut milk.

Notes

For a spicier soup, add more curry paste or a pinch of cayenne. Garnishes like fresh cilantro or a drizzle of coconut milk enhance the flavor and presentation. The soup tastes even better the next day as the flavors deepen.

Nutrition

Keywords: Thai soup, pumpkin soup, coconut milk soup, autumn recipes, vegan soup, gluten-free soup

Find it online: https://fuzzyforker.com/creamy-thai-coconut-pumpkin-soup-recipe-for-cozy-nights/