Thai-Inspired Pumpkin Soup [ 30 min ]
Bursting with the vibrant flavors of red curry and creamy coconut milk, this Thai-Inspired Pumpkin Soup is the ultimate autumn comfort dish. The rich, silky texture melds perfectly with the aromatic spices, creating a heartwarming bowl of goodness. Ready in just 30 minutes, it’s perfect for a quick yet satisfying dinner, sure to delight your taste buds and warm you up on a chilly evening.
Ingrédients
- 2 cups pumpkin puree
- 1 can coconut milk
- 2 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of of 1 lime
- Fresh cilantro cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add the red curry paste, stirring to combine with the onion mixture.
- Pour in the vegetable broth and bring to a gentle simmer.
- Whisk in the pumpkin puree and coconut milk until smooth.
- Stir in fish sauce, soy sauce, sugar, salt, and black pepper.
- Simmer the soup for 10-15 minutes, allowing the flavors to meld.
- Remove from heat and stir in the lime juice.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100gCalories: 240kcalCarbohydrates: 25gProtéines: 3gFat: 15gSucre: 8g
Tried this recipe?Let us know how it was!