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–+ servings
Thai pumpkin soup

Thai Pumpkin Soup

Thai pumpkin soup with coconut milk and lots of spice, very easy to make but very rich in flavor. The perfect soup for a quick lunch or light dinner.
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US customary - Metric
Preparation5 minutes
Cook time15 minutes
Total time20 minutes
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Ingredients

4 portions
  • 1 onion
  • 2 clove garlic
  • 1 tsp grated ginger
  • ½ tsp chili powder
  • 2 tsp ground coriander
  • 1 tsp red curry paste
  • 1 kg pumpkin (peeled and cut into cubes, if desired)
  • 400 ml coconut milk
  • 400 ml water
  • Optional extras: naan bread, lime, coriander, extra coconut milk

Equipment

  • Soup pot
  • Immersion blender

INSTRUCTIONS (how to make this recipe):

  • Heat some oil in a soup pot. Fry the onion, garlic, ginger, spices and curry paste for a few minutes until fragrant.
  • Add the pumpkin cubes and fry briefly.
  • Add the coconut milk and water. Bring to the boil and simmer for about 15 minutes.
  • Puree the soup using an immersion blender. Garnish with lime juice, fresh coriander and extra coconut milk if desired. It goes well with fresh naan bread.
Nutrition information per portion
Calories: 272kcal | Carbohydrates: 23g | Proteins: 5g | Fats: 21g | Saturated fats: 18g

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