Description
This Thai-inspired Pumpkin Soup is an elevation of your typical pumpkin soup. Imagine exotic and umami flavors with minimal effort.
Ingredients
Units
Scale
- 1 pumpkin or butternut squash
- 1 tbsp cooking oil
- 1/2 an onion, finely diced
- 2 cloves garlic, minced
- 1 heaped tbsp Thai red curry paste
- 1/2 tsp salt
- 200ml coconut milk (reserve some for garnish)
- 400ml water
- 3 tbsp lime juice
Serve with:
- Cilantro (optional)
Instructions
- Peel and cut the pumpkin or butternut squash into cubes.
- Stir fry the onion and garlic for 1 minute. Add the Thai red curry paste and mix well together.
- Add water and bring to a boil. Simmer for 15 minutes.
- Let the mixture cool before transferring to a blender with the coconut milk. Blend until creamy and smooth.
- Transfer to serving bowls and add a squeeze of lime juice. Garnish with the optional cilantro.
Notes
The recipe can be served as a light meal or appetizer. It can be paired with some crusty bread to make a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Meal
- Method: stovetop, blender
- Cuisine: Thai-inspired