Spicy Thai Pumpkin Soup [ 35 min ]
This Spicy Thai Pumpkin Soup not only boasts a captivating golden hue but also delivers a burst of flavors with every spoonful. The combination of smooth pumpkin, rich coconut milk, and the kick of red curry paste creates a harmonious balance, making it both comforting and invigorating. Ideal for those chilly autumn nights, this soup is a fantastic way to warm up and delight your taste buds. A delicious and quick meal to prepare in just over half an hour.
Ingrédients
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 red red chili, sliced (optional for extra heat)
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5-6 minutes.
- Stir in the minced garlic, grated ginger, and red curry paste. Cook for another 2 minutes until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the coconut milk, soy sauce, lime juice, brown sugar, salt, and black pepper. Simmer for another 5 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.
- Serve hot, garnished with fresh cilantro and sliced red chili (if using).
Nutrition
Serving: 100gCalories: 240kcalCarbohydrates: 25gProtéines: 5gFat: 13gSucre: 7g
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