Description
A creamy, flavorful Thai Coconut Pumpkin Soup that combines pumpkin puree with aromatic spices, red curry paste, and rich coconut milk. This comforting soup is easy to prepare on the stovetop and offers a perfect balance of sweet, spicy, and tangy flavors, garnished with fresh herbs and crunchy pumpkin seeds.
Ingredients
Scale
Main Ingredients
- 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)
Garnishes
- 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.
- Sauté Onions: Add the chopped onion and cook for 4-5 minutes until softened and translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant to build depth of flavor.
- Add the Spices: Mix in the red curry paste and cook for 1-2 minutes to release its aroma and fully incorporate the flavors.
- Add Liquids and Pumpkin: Pour in the pumpkin puree, vegetable broth, and coconut milk, stirring well to combine all ingredients.
- Simmer the Soup: Bring the soup to a gentle simmer over medium heat. Let it cook for 15-20 minutes, stirring occasionally to meld the flavors and thicken slightly. Add extra broth or water if the soup is too thick for your preference.
- Blend the Soup: Remove from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return to the pot.
- Add Final Seasoning: Return the blended soup to a gentle simmer and add soy sauce, brown sugar or maple syrup (if using), lime zest, and lime juice. Taste and adjust salt, pepper, or lime juice to your liking.
- Add Heat (Optional): Stir in finely chopped Thai bird’s eye chilies if you want to increase the soup’s spiciness.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and roasted pumpkin seeds if desired.
- Add Lime Wedges: Serve with lime wedges on the side for an extra burst of citrus flavor.
- Enjoy: Serve the soup hot accompanied by crusty bread or toasted pita to complete the meal.
Notes
- You can use either fresh pumpkin puree or canned pumpkin puree for convenience.
- Adjust the amount of red curry paste and Thai bird’s eye chilies to control the heat level according to your taste.
- Substitute soy sauce with tamari for a gluten-free option.
- If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegan version, ensure that the broth is vegetable-based and use maple syrup instead of brown sugar if desired.
