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.

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Easy

Easy Thai Pumpkin Soup

Cooking Method: Blending, Boiling Cuisine: Thai Courses: Lunch, Soups, Thai Cuisine Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 25 min Total Time 40 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 2 teaspoon Red curry paste
• 1 large Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 20 gram Cilantro leaves

Instructions

1. Peel and chop the pumpkin, onion, garlic, and ginger.
2. In a large pot, heat some oil and sauté the onion, garlic, and ginger until fragrant.
3. Add the chopped pumpkin and cook for a few minutes.
4. Stir in the red curry paste and cook for another minute.
5. Pour in the vegetable broth and coconut milk.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the pumpkin is tender.
7. Using a blender, puree the soup until smooth.
8. Return the soup to the pot and season with lime juice, salt, and pepper.
9. Cook for another 5 minutes.
10. Serve hot, garnished with cilantro leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.