Thai Coconut Pumpkin Soup
Ingredients:
2 tablespoons olive oil (or coconut oil)
1 medium onion, diced
2 cloves garlic, minced
1-inch piece of ginger, peeled and grated
1 small red bell pepper, diced
2 teaspoons red curry paste (adjust to taste)
1 can (15 oz) pumpkin puree (or about 2 cups fresh pumpkin puree)
1 can (14 oz) coconut milk (full-fat for creaminess)
3 cups vegetable broth (or chicken broth)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar (optional, for added sweetness)
Salt and pepper, to taste
Juice of 1 lime (for freshness)
Fresh cilantro (for garnish)
Chopped peanuts (for garnish, optional)
Red chili flakes (for garnish, optional)
Instructions:
Prepare the Soup Base:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the onion and sauté for about 5 minutes until softened.
Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
Add the Bell Pepper and Spices:
Add the red bell pepper and cook for another 3-4 minutes until it starts to soften.
Stir in the red curry paste, turmeric, cumin, coriander, and cinnamon. Cook for about 1 minute, stirring to combine, allowing the spices to release their flavors.
Add the Pumpkin and Liquids:
Stir in the pumpkin puree, followed by the coconut milk and vegetable broth. Bring the soup to a simmer, stirring occasionally.
Once simmering, lower the heat and let the soup cook for about 15-20 minutes, allowing the flavors to meld together.
Blend the Soup:
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup to a countertop blender in batches and blend until smooth.
Adjust the Flavor:
Once blended, taste the soup and add salt, pepper, and brown sugar (if using) to taste. Stir in the lime juice for a burst of freshness.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro, chopped peanuts, and a sprinkle of red chili flakes for a bit of heat (optional).
