Description
Discover how to make a flavorful Spicy Thai Pumpkin Soup that will warm you up from the inside out. Perfect for cozy nights in, this recipe is a must-try!
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh grated ginger
- 2 tablespoons (30 ml) Thai red curry paste
- 1 (425 g) can pumpkin purée
- 2 cups (480 ml) vegetable broth
- 1 (400 g) can coconut milk
- 1 tablespoon (15 ml) lime juice
- Salt and pepper, to taste
- Optional garnishes: Fresh chopped cilantro and Thai red chilies
Instructions
- In a large saucepan, warm the oil over medium heat. Add the diced onion and cook for 4 minutes until it becomes tender.
- Introduce the minced garlic, grated ginger, and curry paste, and sauté for another minute until aromatic.
- Incorporate the pumpkin purée, vegetable broth, and coconut milk. Turn up the heat to high and allow the mixture to reach a boil.
- Lower the heat to a gentle simmer. Cover the pot and let it simmer for approximately 10 minutes.
- Take the pot off the heat. Use an immersion blender to blend the soup until it is smooth. Alternatively, pour into a traditional blender and blend in parts until smooth.
- Mix in the lime juice and adjust the seasoning with salt and pepper as desired.
- Serve hot, with optional garnishes like fresh cilantro and Thai red chilies, if you wish.
Notes
- For a richer consistency, opt for full-fat coconut milk over light coconut milk.
- Adjust the soup’s taste before serving by adding more lime juice or salt if necessary.
- Enhance the spiciness by increasing the Thai red curry paste amount or incorporating fresh chopped Thai red chilies.
