Coconut Curry Pumpkin Soup
Warm up with this Coconut Curry Pumpkin Soup, a creamy, comforting dish that beautifully blends the sweetness of pumpkin with the aromatic spices of red curry. Perfect for chilly evenings or festive gatherings, this soup is not only quick to make but also packed with nutrients. In just 15 minutes, you can enjoy a bowl of vibrant flavors that will impress family and friends alike. Customize it to your liking by adjusting the spice level or adding your favorite garnishes. This versatile recipe serves as an appetizer or main dish and pairs wonderfully with bread or rice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 4 cups pumpkin puree
- 1/2 onion (minced)
- 3 garlic cloves (minced)
- 2 tsp olive oil
- 2 tsp ginger paste
- 1 can (15 oz) coconut milk
- 2 cups chicken stock
- 2–3 tbsp red curry paste
- Optional: pumpkin seeds
- Optional: crème fraîche
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Add minced onion and garlic; sauté until soft.
- Incorporate all remaining ingredients into the pot and stir well.
- Bring to a simmer over medium heat and let it cook for about 5 minutes, stirring occasionally.
- Ladle soup into bowls and garnish with optional pumpkin seeds or crème fraîche before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://nobakemagic.com/coconut-curry-pumpkin-soup-recipe/