Thai Red Curry Pumpkin Soup [ 35 min ]
Warmly spiced and wonderfully creamy, this Thai Red Curry Pumpkin Soup brings fall comfort in a bowl. The smoothness of pumpkin paired with the kick of red curry creates a delightful taste experience. Perfect for a cozy evening in, this soup promises to be both satisfying and nourishing, making it an ideal choice for a quick yet flavorful meal.
Ingrédients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 3 cups pumpkin puree
- 1 can coconut milk (400 ml)
- 2 cups vegetable broth
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 tablespoon fresh cilantro, chopped
- salt to to taste
- pepper to to taste
- pumpkin seeds seeds for garnish (optional)
Instructions
- Melt coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Stir in the Thai red curry paste and cook for another minute.
- Add the pumpkin puree, coconut milk, and vegetable broth, stirring until well combined.
- Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
- Remove from heat and stir in lime juice, soy sauce, and maple syrup.
- Season with salt and pepper to taste.
- Use an immersion blender to blend the soup until smooth.
- Ladle the soup into bowls and garnish with fresh cilantro and pumpkin seeds if desired.
- Serve hot and enjoy!
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 28gProtéines: 4gFat: 11gSucre: 8g
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