Thai Pumpkin and Coconut Cream Soup
Indulge in the rich, aromatic flavors of Thai cuisine with this Thai Pumpkin and Coconut Cream Soup, a perfect blend of creamy pumpkin, coconut cream, and the bold zest of red curry paste. This vibrant soup pairs the natural sweetness of pumpkin with the aromatic trio of ginger, garlic, and onion, while lime juice and brown sugar strike a perfect balance of tangy and sweet. Simmered to perfection with vegetable stock, and pureed until velvety smooth, it's an irresistibly comforting dish. Garnished with fresh cilantro and sliced red chili, this easy-to-make soup not only delivers a feast for the senses but adds a touch of Thai-inspired flair to your table. Ready in under an hour and ideal for lunch or dinner, it’s a nourishing delight that’s as visually stunning as it is flavorful.
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Recipe Information
Ingredients
- 800 grams pumpkin (peeled, deseeded, and cubed)
- 400 ml coconut cream
- 750 ml vegetable stock
- 2 tablespoons red curry paste
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 tablespoon ginger (fresh, grated)
- 1 lime (juiced)
- 1 tablespoon brown sugar
- 2 tablespoons neutral cooking oil (e.g., canola or vegetable oil)
- 2 tablespoons cilantro (fresh, chopped, for garnish)
- 1 red chili (sliced, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the cubed pumpkin and stir to coat it with the curry paste mixture.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes, or until the pumpkin is tender and easily pierced with a fork.
Use an immersion blender to puree the soup until smooth (or transfer the soup carefully to a countertop blender in batches).
Return the pureed soup to the pot over low heat. Stir in the coconut cream, lime juice, and brown sugar. Season with salt and black pepper, adjusting to taste.
Simmer for an additional 5 minutes, stirring occasionally, until the soup is heated through and flavors are well combined.
Serve hot in bowls, garnished with fresh cilantro and sliced red chili for an extra touch of heat and freshness.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4903 mg | 213% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 258.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4987 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
