Description
This Thai Pumpkin Soup blends rich flavors with a comforting creamy texture, perfect for cozy dinners or quick lunches. Made in just 30 minutes with fresh ingredients, it’s a delightful meal everyone will love!
Ingredients
Scale
- 3 cloves garlic
- ½ onion
- 1 tbsp oil
- 1 tbsp red curry paste
- 500 g pumpkin flesh
- 1 bouillon cube
- 480 ml water
- 60 ml coconut milk
- ½ Thai chili
- Coriander (garnish to taste)
Instructions
- Heat oil in a medium pot over medium heat. Add minced garlic and diced onion, cooking until softened.
- Stir in red curry paste, cooking for another minute until fragrant.
- Add cubed pumpkin and stir to coat. Pour in coconut milk and water, adding the bouillon cube, then simmer for about 10 minutes.
- Blend the soup until creamy using an immersion blender or a regular blender, leaving some chunks for texture if desired.
- Ladle into bowls and garnish with chopped coriander and sliced Thai chili.
Notes
Store soup in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.
If the soup is too thick, stir in more water to reach desired consistency.
Adding a splash of lime juice before serving brightens the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
