Thai Curried Pumpkin Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
small
white onion, peeled and diced
-
3
cloves
garlic, minced
-
2
tablespoons
red curry paste
-
4
cups
vegetable stock
-
1
cup
coconut milk
-
2
15-ounce cans
pumpkin purée
-
1
teaspoon
ground cumin
-
1
teaspoon
ground ginger
-
½
teaspoon
sea salt
Optional toppings
-
to taste
chopped fresh cilantro
-
to taste
pepitas
-
to taste
sliced red or green onions
-
to taste
lime wedges
-
to taste
thinly-sliced Thai bird chiles
Instructions
- Heat oil in a large stockpot over medium-high heat and sauté the onion until softened.
- Add garlic and red curry paste, and sauté for an additional two minutes.
- Stir in vegetable stock and coconut milk, mixing well.
- Puree the soup using a hand blender or traditional blender until smooth.
- Return the soup to the pot and add pumpkin purée, cumin, ginger, and salt, stirring to combine.
- Cook until the soup reaches a simmer, then taste and adjust seasoning as needed.
- Serve warm with your choice of toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
400mg
Cholesterol
0mg
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