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Classic Thai Red Curry Pumpkin Soup

This Thai pumpkin soup is a perfect way to warm up on cold days. The combination of coconut milk and Thai spices makes it a delicious comforting dish.

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Ingredients

number of servings
4
  • 1 small pumpkin, peeled and diced into cubes Added to
  • 1 onion, chopped Added to
  • 3 cloves garlic, minced Added to
  • 1 tablespoon red curry paste Added to
  • 1 can of coconut milk Added to
  • 2 cups vegetable broth Added to
  • 1 tablespoon olive oil Added to
  • 1 tablespoon soy sauce Added to
  • 1 tablespoon With Added to
  • salt and pepper to taste Added to
  • Cilantro leaves for garnish Added to
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Directions

30 min.
1. Step

In a pot, heat olive oil over medium heat. Add chopped onions and garlic and sauté for 3-4 minutes or until onions are translucent.

2. Step

Add red curry paste and stir for 1 minute until fragrant.

3. Step

Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce to low heat and simmer for20 minutes or until the pumpkin is fork-tender.

4. Step

Add the can of coconut milk, soy sauce, and honey to the soup. Mix well and simmer for an additional 5-10 minutes.

5. Step

Let the soup cool for a few minutes and then blend in a blender until smooth.

6. Step

Return the blended soup to the pot and heat over low heat until it reaches the desired temperature.

7. Step

Add salt and pepper to taste.

8. Step

Lad the soup into bowls and garnish with cilantro leaves.

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