5 Ingredient Thai Pumpkin Soup
User Reviews
4.1
-
Cuisine
Vegetarian
5 Ingredient Thai Pumpkin Soup
Description
5 Ingredient Thai Pumpkin Soup relies on pantry staples to give a rich and vibrant flavor. The red curry paste is cooked briefly to release its aroma before adding broth and pumpkin puree. The pumpkin lends a deep earthy sweetness and thickens the soup naturally. Stirring in coconut milk near the end enriches the soup with creamy, slightly sweet tones that complement the curry paste's spices.
The sliced red chili pepper adds a fresh pop of heat and color when served, while optional cilantro garnish brings a bright, herbal note to the dish. The soup's texture is smooth and velvety thanks to the puree and coconut milk, balanced by the warming spices of the curry paste and chili.
This recipe is straightforward, requiring minimal ingredients but maintaining complex flavors. It works well as a starter or light meal, especially during cooler weather, and suits those who enjoy mildly spiced pumpkin dishes with Southeast Asian influences.
Ingredients
- 2 tablespoons red curry paste
- 4 cups chicken broth about 32 ounces, or vegetable broth
- 2 15 ounce pumpkin puree canned
- 1 ¾ cup coconut milk , or a 13.5 ounce can, reserving 1 tablespoon
- 1 red chili pepper sliced, large
- cilantro for garnish if desired
Instructions
- In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
- Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
- Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.
Notes
- This recipe is adapted from The Instant Cook by Donna Hay.
User Reviews
Overall Rating
4.1
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