Authentic Thai Pumpkin Soup

Ingredients

Cilantro, fresh

a handful, finely chopped for garnish

Salt

to taste

Brown sugar

1 tablespoon

Fish sauce

1 tablespoon

Lime juice

1 tablespoon

Garlic

2 cloves, minced

Ginger

1 inch piece, grated

Red curry paste

2 tablespoons

Vegetable broth

4 cups

Coconut milk

2 cups

Pumpkin

4 cups, diced

Oil

2 tablespoons

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the minced garlic, grated ginger, and red curry paste to the pot. Sauté for 2 minutes until the mixture is fragrant.
3. Add the diced pumpkin to the pot. Stir well to ensure the pumpkin is coated with the garlic, ginger, and curry paste mix. Cook for 5 minutes.
4. Pour in the coconut milk and vegetable broth. Stir the mixture well, ensuring the broth and milk are thoroughly combined with the pumpkin.
5. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the pumpkin is tender and easily mashed with a fork.
6. Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a stand blender. Remember to do this in batches if needed and return the soup to the pot once it's smooth.
7. Stir in the lime juice, fish sauce, brown sugar, and salt. Adjust the seasonings according to your taste preference. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
8. Ladle the soup into bowls and serve hot, garnished with a sprinkle of fresh cilantro on top. Enjoy your homemade culinary trip to Thailand!