Thai Coconut Pumpkin Soup
Ingredients:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced
1-2 tablespoons red curry paste (adjust to taste)
4 cups pumpkin puree (or 1 can of pumpkin puree, 29 oz)
3 cups vegetable or chicken broth
1 can (14 oz) coconut milk
1 tablespoon fish sauce (optional for a more authentic flavor)
1 tablespoon lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Sliced red chili (for garnish, optional)
Roasted pumpkin seeds (for garnish, optional)
Instructions:
Sauté Aromatics:
In a large pot, heat the vegetable oil 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 red curry paste and cook for 1-2 minutes, allowing the flavors to meld.
Add Pumpkin and Broth:
Add the pumpkin puree and vegetable or chicken broth to the pot. Stir well to combine and bring to a simmer. Cook for 10-15 minutes to allow the flavors to develop.
Add Coconut Milk:
Stir in the coconut milk, fish sauce (if using), and lime juice. Simmer for another 5 minutes.
Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Season and Serve:
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh cilantro, sliced red chili, and roasted pumpkin seeds if desired.
Enjoy your creamy and fragrant Thai Coconut Pumpkin Soup, perfect for a cozy meal with exotic flavors!