Thai Pumpkin Soup Recipe

August 30, 2023 Post a Comment

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Healthy Thai Pumpkin Soup with red curry paste and coconut milk from www.yellowthyme.com

Description

This Thai pumpkin soup recipe is a perfect blend of sweet and spicy flavors. This soup is creamy, comforting, and packed with nutrients. It's easy to make and requires minimal effort. This soup can be enjoyed as a starter or as a main course, and it's perfect for chilly fall and winter evenings.

Prep Time

The prep time for this recipe is approximately 10-15 minutes.

Cook Time

The cook time for this recipe is approximately 25-30 minutes.

Ingredients

For this recipe, you will need: - 1 medium-sized pumpkin, peeled and cut into cubes - 1 onion, diced - 4 cloves of garlic, minced - 1 tablespoon of ginger, grated - 2 tablespoons of red curry paste - 2 cups of vegetable broth - 1 can of coconut milk - 1 tablespoon of fish sauce - 1 tablespoon of brown sugar - 1 tablespoon of lime juice - Salt and pepper to taste - Fresh cilantro for garnish

Equipment

For this recipe, you will need: - A large pot - A blender or immersion blender

Method

1. In a large pot, sauté the onion, garlic, and ginger until fragrant. 2. Add the red curry paste and pumpkin cubes to the pot and cook for 5 minutes. 3. Add the vegetable broth to the pot and bring it to a boil. 4. Reduce the heat to low and let the soup simmer until the pumpkin is tender. 5. Use an immersion blender or transfer the soup to a blender and blend until smooth. 6. Return the soup to the pot and add the coconut milk, fish sauce, brown sugar, and lime juice. 7. Season the soup with salt and pepper to taste. 8. Let the soup simmer for an additional 5-10 minutes. 9. Serve the soup hot and garnish with fresh cilantro.

Notes

- If you don't have a pumpkin, you can use any winter squash such as butternut squash or acorn squash. - You can adjust the amount of red curry paste to your liking. If you prefer a milder soup, use less curry paste. - For a vegan version of this soup, omit the fish sauce and use a vegetarian substitute.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains: - Calories: 300 - Total Fat: 22g - Saturated Fat: 19g - Cholesterol: 0mg - Sodium: 800mg - Total Carbohydrates: 23g - Dietary Fiber: 4g - Sugars: 10g - Protein: 4g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup. Let the soup cool completely before transferring it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and reheat on the stove or in the microwave.

Can I use pumpkin puree instead of fresh pumpkin?

Yes, you can use pumpkin puree instead of fresh pumpkin. Use one 15-ounce can of pumpkin puree and reduce the amount of vegetable broth to 1 cup.

Recipe Tips

- To make the soup spicier, add more red curry paste or a chopped chili pepper. - For a creamier soup, add more coconut milk or heavy cream. - This soup pairs well with crusty bread or rice.