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Pumpkin Thai soup
Pumpkin Thai soup
Pumpkin Thai soup is a delicious and creamy soup made with pumpkin, coconut milk, Thai red curry paste, and other flavorful ingredients like lemongrass, ginger, and garlic. It’s a perfect blend of sweet and savory flavors with a hint of spice from the curry paste.
Ingredients
- 4 small pumpkins (for serving bowls)
- 2 cups pumpkin puree
- 1 can coconut milk (14 oz)
- 3 cups vegetable broth
- 2 tablespoons Thai red curry paste
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 1 stalk lemongrass chopped
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- chili slices, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the small pumpkins and scoop out the seeds and pulp to create a bowl. Roast the pumpkin bowl in the oven for about 20-25 minutes until slightly softened.
- In a large pot, combine the pumpkin puree, coconut milk, vegetable broth, Thai red curry paste, ginger, garlic, lemongrass, soy sauce, and brown sugar. Bring to a simmer over medium heat.
- Let the soup simmer for about 15-20 minutes, stirring occasionally.
- Stir in the lime juice and season with salt and pepper to taste.
- Carefully ladle the hot soup into the roasted pumpkin bowls.
- Garnish with fresh cilantro and red chili slices.
- Serve the Pumpkin Thai Soup hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 627kcal (31%)Carbohydrates: 111g (37%)Protein: 18g (36%)Fat: 23g (35%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 991mg (43%)Potassium: 5.157mgFiber: 11g (46%)Sugar: 47g (52%)Vitamin A: 136.407IU (3%)Vitamin C: 135mg (164%)Calcium: 359mg (36%)Iron: 17mg (94%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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