Thai Pumpkin Soup
Dive into the comforting warmth of Thai Pumpkin Soup, a velvety blend of creamy coconut milk, earthy pumpkin puree, and the bold flavors of red curry paste, ginger, and garlic. This vibrant and aromatic soup strikes the perfect balance of sweet, savory, and spicy, with a hint of lime juice and optional fish sauce to enhance its depth. Ready in just 35 minutes, this gluten-free recipe is perfect for cozy weeknight dinners or as an impressive starter for guests. Garnished with fresh cilantro and slices of red chili, it not only tastes amazing but also looks stunning on the table. Serve it with crusty bread, or pour it over rice for a satisfying, exotic meal. Whether you're craving classic Thai flavors or seeking a healthy, fall-inspired recipe, this Thai Pumpkin Soup is a must-try!
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Recipe Information
Ingredients
- 3 cups Pumpkin puree (fresh or canned)
- 1 can (14 ounces) Coconut milk
- 2 cups Chicken or vegetable broth
- 2 tablespoons Red curry paste
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Fish sauce (optional)
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 0.5 teaspoons Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
- 1 tablespoon Red chili slices (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and ginger, and cook for another minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
Add the pumpkin puree, chicken or vegetable broth, and coconut milk. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, stirring occasionally.
Stir in the fish sauce (if using), brown sugar, lime juice, and salt. Simmer for another 5 minutes.
Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped cilantro and red chili slices, if desired.
Serve warm with crusty bread or over rice for a heartier meal.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 74.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3208 mg | 68% | |
*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.
