Description
Thai Coconut Pumpkin Soup is a creamy, comforting dish with a perfect blend of sweet pumpkin and aromatic Thai flavors. Infused with coconut milk, ginger, and a touch of lime, this soup is the ultimate cozy meal, packed with flavor and a hint of spice. Perfect for fall or any time you crave a warm, nourishing bowl of soup.
Ingredients
Scale
For the Soup:
- 2 cups pumpkin puree (fresh or canned)
- 1 tablespoon olive oil or coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1 tablespoon red curry paste (adjust to taste for spice)
- 4 cups vegetable broth (or chicken broth)
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar or maple syrup (optional, for sweetness)
- 1 teaspoon lime zest
- Juice of 1 lime
- Salt and pepper, to taste
- 1–2 Thai bird’s eye chilies (optional for added heat)
For Garnish:
- Fresh cilantro leaves
- Chopped green onions
- Roasted pumpkin seeds (optional)
- Lime wedges (for serving)
Instructions
- Prepare the Base:
- Heat the olive oil or coconut oil in a large pot over medium heat.
- Add the chopped onion and cook for 4-5 minutes until softened.
- Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the Spices:
- Stir in the red curry paste and cook for another 1-2 minutes to release its aroma.
- Add the pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
- Simmer the Soup:
- Bring the soup to a simmer over medium heat. Allow it to cook for 15-20 minutes, stirring occasionally, so the flavors can meld together. If the soup is too thick, you can add extra broth or water to reach your desired consistency.
- Blend the Soup:
- Once the soup is fully cooked and flavors have developed, remove it from the heat. If you prefer a smooth soup, use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender, then return it to the pot.
- Add Final Seasoning:
- Once blended, return the soup to a gentle simmer. Add the soy sauce, brown sugar or maple syrup (if using), lime zest, and lime juice. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.
- For extra heat, you can also stir in finely chopped Thai bird’s eye chilies at this stage.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and roasted pumpkin seeds (optional).
- Serve with lime wedges on the side for an extra burst of citrus if desired.
- Enjoy:
- Serve the soup hot with a side of crusty bread or toasted pita for a complete meal.
Notes
- If you prefer a richer, more coconut-forward flavor, you can add an extra half can of coconut milk.
- The level of heat can be adjusted by adding more or fewer Thai bird’s eye chilies, or leaving them out entirely.
- This soup can be made ahead of time and stored in the fridge for up to 3 days. It can also be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup, Vegetarian, Comfort Food
- Method: Simmering, Blending
- Cuisine: Thai, Asian Fusion
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0g