Thai Coconut Pumpkin Soup
Silky pumpkin soup warmed with red curry paste and finished with coconut and lime.
Ingredients
- 600 g pumpkin, peeled and cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tbsp Thai red curry paste
- 200 ml light coconut milk
- 3 cups vegetable broth
- 1 tsp oil
- 1 tbsp lime juice
- Salt and pepper to taste
- Pumpkin seeds for garnish
Method
- Heat oil in a saucepan.
- Add onion and garlic and cook for 3 minutes.
- Stir in red curry paste and cook for another minute.
- Add pumpkin and vegetable broth.
- Bring to a boil, then simmer for 18–20 minutes until the pumpkin is soft.
- Blend carefully until smooth.
- Stir in coconut milk and warm gently.
- Add lime juice, adjust seasoning, and garnish with pumpkin seeds.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 190 kcal |
| Protein | 5 g |
| Carbohydrates | 27 g |
| Fat | 9 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
