Spiced Pumpkin and Coconut Soup
60% authentic · Thai-inspired
A flavorful twist on pumpkin soup, incorporating the creamy richness of coconut milk and aromatic Thai spices.
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Ingredients
- Pumpkin1 kg
- Coconut milk400 ml
- Red curry paste1-2 tbsp
- Ginger1 inch piece
- Garlic2 cloves
- Vegetable broth500 ml
- Lime juice1 tbsp
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Peel, seed, and chop the pumpkin into cubes.
- 2
Finely chop or grate the ginger and mince the garlic.
- 3
In a large pot, sauté red curry paste over medium heat for 1-2 minutes until fragrant.
- 4
Add ginger and garlic, cook for another minute.
- 5
Add pumpkin cubes and vegetable broth. Bring to a boil, then reduce heat and simmer until pumpkin is tender, about 20-25 minutes.
- 6
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- 7
Return the soup to the pot. Stir in coconut milk and lime juice. Heat gently without boiling.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh cilantro and a swirl of coconut cream.
