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Authentic Thai Pumpkin Soup
Embark on an unforgettable culinary journey to the Land of Smiles with our Authentic Thai Pumpkin Soup. This soup is a symphony of enchanting Thai flavors, marrying the sweetness of pumpkin with creamy coconut milk, all underpinned by a subtle spice from red curry paste. It's more than just a soup, it's a warm, comforting hug from Thailand on a cold day, right in your own kitchen. Best part? You don't need a passport to enjoy this!
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
- Heat oil in a large pot over medium heat.
- Add the minced garlic, grated ginger, and red curry paste to the pot. Sauté for 2 minutes until the mixture is fragrant.
- 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.
- Pour in the coconut milk and vegetable broth. Stir the mixture well, ensuring the broth and milk are thoroughly combined with the pumpkin.
- 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.
- 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.
- 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.
- Ladle the soup into bowls and serve hot, garnished with a sprinkle of fresh cilantro on top. Enjoy your homemade culinary trip to Thailand!
Tips
- For a vegetarian version, you can replace the fish sauce with soy sauce.
- You can add some heat to the soup by adding a chopped red chili during the sautéing process, or by drizzling some hot sauce before serving.
- This soup pairs well with a side of jasmine rice or crusty bread for a complete meal.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 15 minutes Cook Time: 30 minutes Calories: 220 Fat: 14g Carbs: 20g Protein: 3g Sodium: 750mg Sugar: 6g
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