Easy Thai Pumpkin Soup
Pumpkin soup is a popular dish in Thai cuisine, especially during the autumn season. It is known for its creamy and fragrant flavors, which are enhanced by the addition of coconut milk and red curry paste.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Easy Thai Pumpkin Soup
Ingredients
Instructions
-
Peel and chop the pumpkin, onion, garlic, and ginger.
-
In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
-
Add the chopped pumpkin and cook for a few minutes.
-
Stir in the red curry paste and cook for another minute.
-
Pour in the vegetable broth and coconut milk.
-
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the pumpkin is tender.
-
Using a blender, puree the soup until smooth.
-
Return the soup to the pot and season with lime juice, salt, and pepper.
-
Cook for another 5 minutes.
-
Serve hot, garnished with cilantro leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.