Thai Pumpkin Soup Recipe

Name: Thai Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 small white onion, chopped; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 stalk of lemongrass, bruised; 3 tablespoon Thai red curry paste; One 15-ounce can pure pumpkin puree; 2 cups low-sodium vegetable broth; Kosher salt; One 14-ounce can unsweetened coconut milk; 2 tablespoons lime juice; Fresh cilantro, for garnish (optional); Thinly sliced Fresno chile, for garnish (optional)

Servings: persons

3 tablespoons canola oil
1 small white onion, chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 stalk of lemongrass, bruised
3 tablespoon Thai red curry paste
One 15-ounce can pure pumpkin puree
2 cups low-sodium vegetable broth
Kosher salt
One 14-ounce can unsweetened coconut milk
2 tablespoons lime juice
Fresh cilantro, for garnish (optional)
Thinly sliced Fresno chile, for garnish (optional)

1
In a large pot, heat the oil over moderate heat.
2
Add the onion and saute for 5 minutes.
3
Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes.
4
Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.
5
Reduce the heat to low and simmer for 20 minutes.
6
Stir in the coconut milk and lime juice and let cool for 10 minutes.
7
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
8
If needed, add additional water or broth to reach the desired consistency.
9
Return the mixture to the saucepan.
10
Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 small white onion, chopped, 2 cloves garlic, minced, 1 tablespoon freshly grated ginger, and more.

Yes, Thai Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pumpkin Soup

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