Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 627
Ingredients Method Nutrition

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

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Let the soup simmer for about 15-20 minutes, stirring occasionally.
  5. Stir in the lime juice and season with salt and pepper to taste.
  6. Carefully ladle the hot soup into the roasted pumpkin bowls.
  7. Garnish with fresh cilantro and red chili slices.
  8. Serve the Pumpkin Thai Soup hot and enjoy!

Nutrition

Calories: 627kcalCarbohydrates: 111gProtein: 18gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 991mgPotassium: 5.157mgFiber: 11gSugar: 47gVitamin A: 136.407IUVitamin C: 135mgCalcium: 359mgIron: 17mg

Tried this recipe?

Let us know how it was!