Thai Pumpkin Soup
User Reviews
5
9 reviews
Excellent
Thai Pumpkin Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Soup:
- 1 ½ tbsp coconut oil
- 1 onion diced, small sweet yellow
- 3 tbsp Thai red curry paste
- 1 tbsp ginger peeled & grated, fresh
- 1 tbsp lemongrass paste
- 3 cloves garlic minced
- 2 cups chicken broth or vegetable broth for vegetarian version
- 1 pumpkin puree 15 oz can
- salt to taste, sea salt
- 1 coconut milk 15 oz can
- lime or more if desired, juice of 1
Serving:
- cilantro chopped, fresh
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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