Thai Pumpkin Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 chopping board
- 1 Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons red curry paste
- 800 grams pumpkin peeled and cubed
- 400 milliliters coconut milk
- 500 milliliters vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- Stir in the red curry paste and cook for an additional minute.
- Add the cubed pumpkin and stir to coat with the curry mixture.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
- Reduce the heat and simmer until the pumpkin is tender, about 20 minutes.
- Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
- Stir in the fish sauce and lime juice, seasoning with salt and pepper to taste.
- Allow the soup to rest for 5 minutes before serving.
- Serve hot, garnished with fresh cilantro.
Notes
For extra flavor, consider roasting the pumpkin beforehand to enhance its sweetness and depth. Adjust the level of spice by adding more or less red curry paste to suit your taste. If you prefer a richer soup, use full-fat coconut milk, and for a lighter version, opt for a low-fat option.
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