Thai Pumpkin Soup
Aromatic Thai pumpkin soup with red curry paste, coconut milk, and lemongrass for authentic Southeast Asian flavor.
Nutrition per serving
285 Calories
5g Protein
22g Carbs
21g Fat
4g Fiber
8g Sugar
Ingredients
Instructions
- . Heat coconut oil in a large pot over medium heat. Add red curry paste and cook for 1-2 minutes until fragrant and paste darkens slightly.
- . Add garlic and ginger, sauté for 30 seconds. Add lemongrass stalks and kaffir lime leaves if using.
- . Pour in coconut milk and broth, stirring to combine with curry paste. Bring to a simmer.
- . Add pumpkin puree and stir until fully incorporated. Simmer for 15-20 minutes to develop flavors.
- . Remove lemongrass and lime leaves. Blend soup until silky smooth using an immersion blender.
- . Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasonings.
- . Ladle into bowls and garnish with Thai basil, crushed peanuts, a drizzle of coconut cream, and red pepper flakes.
Recipe Notes
- Bruise lemongrass by hitting with the back of a knife to release aromatic oils
- For vegan version, use soy sauce instead of fish sauce and vegetable broth
- Start with less curry paste if sensitive to heat—you can always add more
- Soup thickens as it sits; thin with broth when reheating