Ingredients
Scale
- 2 pounds pumpkin or butternut squash (peeled and cubed)
- 2 tablespoons coconut oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2-3 tablespoons Thai red curry paste
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 2 tablespoons soy sauce (for vegetarian option)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt (to taste)
Instructions
- Prepare the Pumpkin: Cut the pumpkin in half, remove seeds, peel, and cube into 1-inch pieces.
- Sauté Onions: Heat coconut oil in a large pot over medium heat. Add onions and sauté until translucent (3-4 minutes).
- Add Aromatics: Stir in minced garlic and grated ginger; cook until fragrant (30-60 seconds). Mix in Thai red curry paste.
- Combine Ingredients: Add pumpkin cubes to the pot; stir to coat with spices. Cook for 2-3 minutes.
- Simmer Soup: Pour in vegetable broth, bring to a boil, then reduce heat and simmer until pumpkin is fork-tender (15-20 minutes).
- Blend Until Smooth: Remove from heat, let cool slightly, then blend until silky smooth using an immersion blender or traditional blender.
- Add Creaminess: Return soup to low heat if using a traditional blender, stir in coconut milk, soy sauce, lime juice, and sugar; warm through without boiling.
- Taste & Serve: Adjust seasonings as desired, ladle into bowls, and garnish with fresh cilantro or toasted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg