Thai Coconut Pumpkin Soup Recipe
Ingredients:
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, minced
1-2 tbsp Thai red curry paste (adjust to taste)
4 cups pumpkin puree (or 1 small pumpkin, peeled, seeded, and cubed)
3 cups vegetable or chicken broth
1 can (14 oz) coconut milk
1 tbsp fish sauce (optional)
1 tbsp lime juice
1 tbsp brown sugar
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Sliced red chili or chili flakes (optional, for garnish)
Lime wedges (for serving)
Instructions:
Sauté Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add Curry Paste:
Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to meld and become fragrant.
Add Pumpkin and Broth:
If using fresh pumpkin, add the cubed pumpkin to the pot and sauté for 5 minutes. If using pumpkin puree, add it directly. Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the pumpkin is tender (if using fresh pumpkin).
Blend Soup:
If using fresh pumpkin, use an immersion blender to puree the soup until smooth. If using pumpkin puree, the soup should already be smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Add Coconut Milk and Seasonings:
Stir in the coconut milk, fish sauce (if using), lime juice, and brown sugar. Simmer for another 5-10 minutes. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with chopped fresh cilantro and sliced red chili or chili flakes if desired. Serve with lime wedges on the side