Best Thai Pumpkin Soup Recipe
This creamy Thai pumpkin soup with coconut milk and red curry paste is perfect for fall or winter. Easy, spicy, and done in 30 minutes!
Ingredients
- 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 pot over medium heat. Add garlic and diced onion. Cook for 2–3 minutes until soft and fragrant.
- Stir in the red curry paste and cook for 1 minute to release its flavor. Add cubed pumpkin and stir to coat well.
- Pour in the coconut milk, water, and add the bouillon cube. Simmer gently for 10 minutes, or until the pumpkin is soft and tender.
- Use an immersion blender to blend the soup until creamy and smooth. (Or transfer to a blender in batches if preferred.) Leave a few chunks if you like texture.
- Spoon into bowls and top with chopped coriander and sliced Thai chili (I use jinda). Serve hot and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 149kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 498mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1208IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
