Thai Curried Pumpkin Soup

Thai Curried Pumpkin Soup

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Recipe by The Adventures of Bob & ShanCourse: SoupsCuisine: ThaiDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Spicy flavours of Thai red curry paste, mellowed out with fresh cilantro and coconut milk.

Ingredients

  • 2 Tbsp Coconut Oil

  • 3 Cups Pumpkin Puree

  • 1 Yellow Onion, diced

  • 4 Cloves Garlic, minced

  • 3-4 Tbsp Thai Red Curry Paste

  • 2 Tsp Ground Coriander

  • 1 Tsp Ground Cumin

  • 1/4 Tsp Sea Salt

  • 2 Tbsp Fresh Lime Juice

  • 4 Cups Vegetable Broth

  • 1/2 Cup Coconut Milk, for serving

  • Fresh Cilantro

Directions

  • In a large pot on medium-high heat, add coconut oil.
  • Once melted and heated, add onion, sauteeing for about 5-8 minutes, until translucent and fragrant.
  • Add curry paste, coriander, cumin, and garlic, sauteeing for an additional 2 minutes.
  • Add pumpkin puree and vegetable broth, cooking for an additional 10 minutes.
  • Add lime juice, season to taste, and puree soup with an immersion blender, until smooth.
  • Serve soup with a few generous spoonfuls of coconut milk, and a handful of fresh cilantro.

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