Thai-Inspired Coconut And Pumpkin Soup Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and tailored to taste.

Prepare the pumpkin by peeling, seeding, and cubing it.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in red curry paste and cook for another 1-2 minutes.

Add pumpkin cubes and vegetable broth; bring to a boil.

Reduce heat and simmer until pumpkin is tender, about 15-20 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in coconut milk, lime juice, and brown sugar; heat through without boiling.

Season with salt to taste and adjust sweetness if necessary.

Serve hot, garnished with chopped cilantro and sliced red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary