Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup is a popular dish in Thailand, especially during the autumn season. It combines the creamy richness of coconut milk with the natural sweetness of pumpkin, creating a flavorful and comforting soup.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Thai Coconut Pumpkin Soup

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Lunch, Soup, Thai Cuisine Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 2 cup Coconut milk
• 2 cup Vegetable broth
• 1 medium Onion
• 2 clove Garlic cloves
• 2 teaspoon Red curry paste
• 2 tablespoon Lime juice
• 1 tablespoon Brown sugar
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Cilantro leaves
• 1 piece Sliced red chili

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add red curry paste and cook for another minute.
3. Add pumpkin, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes or until the pumpkin is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in lime juice, brown sugar, salt, and black pepper.
7. Simmer for an additional 5 minutes.
8. Serve hot, garnished with cilantro leaves and sliced red chili.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 20g7%

Sugars 8g

Protein 5g10%

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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.