Thai Curried Pumpkin Soup
Course: SoupsCuisine: ThaiDifficulty: EasyServings
6
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesSpicy 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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