Creamy Thai Pumpkin Soup with Spices
A silky pumpkin soup swirled with coconut milk, red curry, ginger, and a bright squeeze of lime. Cozy, velvety warmth with a fragrant Thai lift, ready in about thirty minutes.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 4 cups pumpkin puree canned or fresh
- 1 can coconut milk 14 oz
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp red curry paste
- 1 Tbsp ginger, grated
- 4 cups vegetable broth
- 1 Tbsp lime juice
- Salt, to taste
- Fresh cilantro, for garnish
- Chili flakes, for garnish optional
In a large pot, heat a splash of oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent, about 3-4 minutes.
Stir in the red curry paste and grated ginger and cook 2 minutes more, to release the flavors.
Add the pumpkin puree, coconut milk, and vegetable broth. Stir well and bring to a gentle simmer.
Once heated through, use an immersion blender to puree the soup until smooth (or blend carefully in batches).
Stir in the lime juice and season with salt to taste. Ladle into bowls and garnish with cilantro and chili flakes.