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Thai Pumpkin Soup

Thai Pumpkin Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 to 2 tbsp Thai red curry paste
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • ½ tsp fine sea salt
  • 1 lime, juiced
  • Toasted coconut flakes, fresh cilantro, and chili oil, for serving

Method
 

  1. Heat oil in a large pot over medium. Cook onion 5 to 7 minutes until soft, then add garlic, ginger, and curry paste and cook 1 minute, stirring.
  2. Stir in pumpkin puree, broth, and salt. Simmer on medium-low for 15 minutes, stirring once.
  3. Remove from heat and blend with an immersion blender until smooth. Stir in all but ¼ cup of the coconut milk. Taste and adjust salt.
  4. Ladle into bowls, swirl reserved coconut milk over each, squeeze lime juice on top, and garnish with cilantro, toasted coconut, and chili oil.

Notes

If you want a thinner soup, add an extra splash of broth after blending. The reserved coconut milk for the swirl can be whisked with a tiny pinch of salt to make it extra glossy.