This Thai pumpkin soup is so delicious! It's thick, creamy, and full of Thai flavors. This soup is both comforting and exotic because it has pumpkin, coconut milk, and Thai spices in it. Ideal for a cozy evening at home or to wow guests at a dinner party.
Ingredients: 1 small pumpkin, peeled and cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 tablespoons Thai red curry paste. 2 tablespoons tamari or soy sauce. 1 tablespoon maple syrup. 1 tablespoon fresh ginger, grated. 1 tablespoon lime juice. 1 tablespoon coconut oil. Salt and pepper, to taste. Fresh cilantro and lime wedges, for garnish.
Instructions: In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant. Stir in Thai red curry paste and cook for 1-2 minutes. Add pumpkin, red bell pepper, coconut milk, vegetable broth, tamari, and maple syrup. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is tender. Using an immersion blender or regular blender, blend the soup until smooth. Stir in lime juice, and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Prep Time: 15 minutes
Cook Time: 30 minutes
Villa Marcaravansales
