Description
A creamy and flavorful Thai Pumpkin Soup that combines the sweetness of pumpkin with the spiciness of red curry paste, perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp coconut oil (or neutral oil)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust for spice)
- 4 cups pumpkin purée (or roasted pumpkin)
- 3 cups vegetable or chicken broth
- 1 can (14 oz / 400 ml) coconut milk
- 1 tbsp fish sauce (optional but authentic)
- 1 tbsp lime juice
- 1–2 tbsp brown sugar or maple syrup
- Salt to taste
- Toppings: A swirl of coconut cream, chili oil or chili crisp, toasted pumpkin seeds (pepitas), fresh cilantro
Instructions
- Heat coconut oil in a pot. Add onion and sauté for 5 minutes until soft.
- Add garlic and ginger, cooking for 1 minute.
- Stir in red curry paste and cook for another minute to release flavors.
- Add pumpkin purée and broth, stirring well and bringing to a simmer for 10–12 minutes.
- Pour in coconut milk (reserve a few tablespoons for topping), add fish sauce (optional), lime juice, and brown sugar, then simmer for 5 minutes more.
- Use an immersion blender to make it silky smooth. Taste and adjust seasoning as needed.
- Ladle into bowls and top with coconut cream swirls, chili oil droplets, pumpkin seeds, and fresh cilantro.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- For a vegan version, omit the fish sauce.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg