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Thai-Coconut Pumpkin Soup

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Thai-Coconut Pumpkin Soup is a delightful blend of sweet roasted pumpkin and creamy coconut milk, infused with aromatic spices like ginger and garlic. This easy-to-make soup transports you to the vibrant streets of Thailand with every spoonful. Perfect for cozy dinners or entertaining guests, each bowl offers warmth and comfort that lingers long after the meal is over.

Ingredients

Scale
  • 2 cups fresh pumpkin, cubed (or 1 can, 15 oz pumpkin puree)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 cups low-sodium vegetable broth
  • Juice of 1 lime

Instructions

  1. Prepare your ingredients by peeling and cubing fresh pumpkin or measuring out canned puree. Finely chop the onion and mince the garlic and ginger.
  2. In a large pot over medium heat, add a splash of oil and sauté the onions for about five minutes until translucent.
  3. Add the minced garlic and ginger, stirring constantly for one minute until fragrant.
  4. Incorporate the pumpkin (or puree) and pour in enough vegetable broth to cover everything comfortably. Bring to a gentle boil then reduce heat and simmer for about 20 minutes until the pumpkin is tender.
  5. Blend the mixture until smooth using an immersion blender or by transferring batches to a regular blender.
  6. Stir in coconut milk and lime juice, heating through gently without boiling again. Adjust seasoning as needed before serving hot.

Nutrition

Keywords: For deeper flavor, roast the pumpkin before adding it to the soup. Substitute butternut squash for a different taste or add red curry paste for extra heat. Garnish with fresh herbs like cilantro for added freshness.

Find it online: https://cookedtotaste.com/irresistible-thai-coconut-pumpkin-soup-recipe-to-savor/