Craving a warm and comforting bowl of soup that packs a punch? This Thai Curry Pumpkin Soup is just what you need. With a delightful blend of spices and the natural sweetness of pumpkin, this soup is not only gluten free but also a taste sensation that will leave you wanting more. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this recipe is sure to impress.
Picture this: a silky smooth pumpkin soup infused with aromatic Thai curry flavors. The vibrant colors and enticing aroma will fill your kitchen, inviting everyone to gather around the table. Plus, it’s a perfect choice for anyone looking to enjoy a gluten free meal without sacrificing flavor.
If you love the warm, earthy tones of curry combined with the creamy texture of pumpkin, then this soup is your new go-to. It’s quick to prepare and offers a balance of sweet and savory that makes each spoonful a delightful experience.
Delicious Thai Curry Pumpkin Soup Recipe
This Thai Curry Pumpkin Soup is a rich, creamy dish made with pureed pumpkin, coconut milk, and a blend of fragrant Thai spices. It’s warming, satisfying, and ready in less than an hour, making it perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 medium pumpkin, peeled and diced (or 2 cups canned pumpkin)
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
- Red chili flakes for garnish (optional)
Instructions
- Prep the Pumpkin: If using a fresh pumpkin, peel, seed, and dice it into small cubes. If using canned pumpkin, set it aside.
- Sauté the Aromatics: In a large pot, heat coconut oil over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 3-4 minutes.
- Add Curry Paste: Stir in the red curry paste and cook for another minute to release its flavors.
- Cook the Pumpkin: Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the pumpkin is tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until creamy.
- Add Coconut Milk: Stir in the coconut milk and lime juice. Heat gently over low heat, adjusting seasoning with salt and pepper as needed.
- Serve: Ladle into bowls and garnish with chopped cilantro and red chili flakes, if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 30g
