| | |

Thai Pumpkin Soup

Thai Pumpkin Soup

I was making a quick family lunch recently and wanted something warm and tasty without taking a ton of time. I looked through the pantry and found pumpkin puree and some coconut milk which inspired this soup. I threw in some ginger, lemongrass, and Thai red curry paste to make this soup have a lot of flavor. I served these bowls of soup with fresh cilantro, lime wedges, and sriracha sauce on the side. We all thought this Thai pumpkin soup was delicious, especially my son and husband, who had seconds. I had the leftovers for lunch today and it was even more tasty & flavorful.

Thai Pumpkin Soup

How to Make Thai Pumpkin Soup

Heat the coconut oil in a Dutch oven or soup pot over medium heat. Add the onion and cook, stirring often, for 4-5 minutes, or until softened. Add the Thai red curry paste, ginger, lemongrass, and garlic. Cook, stirring constantly, for 1-2 minutes. Add the chicken broth and pumpkin puree and season with some sea salt, to taste. Bring to a boil then reduce the heat to low and simmer for 30 minutes.

Add the coconut milk and lime juice then blend with an immersion blender (or regular blender) until creamy and smooth. Taste and season with sea salt and more lime juice, to taste. Ladle into bowls and serve with fresh cilantro, lime wedges, and sriracha sauce. Enjoy.

Thai Pumpkin Soup

 

Thai Pumpkin Soup

Thai Pumpkin Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Asian
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients


  • Soup:
  • 1 1/2 tbsp coconut oil
  • 1 small sweet yellow onion diced
  • 3 tbsp Thai red curry paste
  • 1 tbsp fresh ginger peeled & grated
  • 1 tbsp lemongrass paste
  • 3 cloves of garlic minced
  • 2 cups chicken broth or vegetable
  • 1 15 oz can pumpkin puree
  • Sea salt to taste
  • 1 15 oz can coconut milk
  • Juice of 1 lime or more if desired

  • Serving:
  • Fresh cilantro chopped
  • Lime wedges
  • Sriracha sauce

Instructions

  • Heat the coconut oil in a Dutch oven or soup pot over medium heat.
  • Add the onion and cook, stirring often, for 4-5 minutes, or until softened.
  • Add the Thai red curry paste, ginger, lemongrass, and garlic.
  • Cook, stirring constantly, for 1-2 minutes.
  • Add the chicken broth and pumpkin puree and season with some sea salt, to taste.
  • Bring to a boil then reduce the heat to low and simmer for 30 minutes.
  • Add the coconut milk and lime juice then blend with an immersion blender (or regular blender) until creamy and smooth.
  • Taste and season with sea salt and more lime juice, to taste.
  • Ladle into bowls and serve with fresh cilantro, lime wedges, and sriracha sauce. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. It looks wonderful! Soup is the best lunch as far as I’m concerned.

  2. CINDY A GRADY says:

    5 stars
    I have had my eyes on this recipe since you posted it! I just made it tonight. Going to let it sit overnight so we can eat (drink) it tomorrow. IT IS SOOOO GOOD! I used panang curry paste because I have a giant tub that I got from Amazon. =)

    Thank you, Pam! I have made many of your recipes over the years.

    I appreciate you so much.

  3. 5 stars
    This is quite brilliant, I love pumpkin soup and would love to give this recipe a try.

  4. 5 stars
    I know this is not really pumpkin soup time but I saw this recipe and had to try it. I did decrease the curry paste and increase the lemon grass for my family’s taste but I have to say, it is the best pumpkin soup ever. So much flavor! I have tried several and always been disappointed. Not this time! This will be my pumpkin soup from now on. We love it.
    I have also saved your Orange Ginger Shrimp Skewers and Wild Rice and Mushroom Soup recipes and I can’t wait to try them as well.

  5. This looks wonderful, and not too hard to make! I love pumpkin and ’tis the season! I also love Thai and I love soup. Thank you for sharing your recipe!