Thai Pumpkin Ginger Soup
Immerse yourself in the exotic warmth of Thai cuisine with this creamy Thai Pumpkin Ginger Soup, a perfect fusion of rich flavors and comforting textures. Made with velvety pumpkin, creamy coconut milk, and an aromatic blend of fresh ginger, garlic, and Thai red curry paste, this vibrant soup delivers a delightful balance of sweetness, spice, and zest. Lime juice and soy sauce enhance its tangy umami depth, while a touch of brown sugar adds a subtle hint of sweetness. Ready in just 45 minutes, this quick and easy recipe is perfect for cozy weeknight dinners or elegant entertaining. Serve it topped with fresh cilantro and crunchy pumpkin seeds for a stunning presentation and a satisfying crunch. Whether you're craving autumnal comfort or bold Southeast Asian flavors, this soup is your new go-to recipe.
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Recipe Information
Ingredients
- 4 cups pumpkin (peeled, seeded, and cubed)
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable stock
- 1 medium onion (chopped)
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 1 tablespoon Thai red curry paste
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon light brown sugar
- 2 tablespoons fresh cilantro (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes or until translucent.
Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for another minute, stirring frequently, until fragrant.
Add the cubed pumpkin, vegetable stock, soy sauce, and light brown sugar. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes or until the pumpkin is tender.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
Return the soup to the pot over low heat, and stir in the coconut milk, lime juice, salt, and black pepper. Adjust seasoning to taste.
Cook for an additional 5 minutes, stirring occasionally, to heat the soup through.
Serve hot in bowls, garnished with fresh cilantro and pumpkin seeds, if desired.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 77.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5752 mg | 122% | |
*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.
