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How to Make Authentic Thai Pumpkin Soup with Coconut Milk

Indulge in the exotic flavors of Thailand with this velvety pumpkin soup. Infused with lemongrass, ginger, and a hint of red curry paste, this comforting dish is elevated by the luxurious addition of coconut milk. Perfect for chilly evenings or as a unique starter for your next dinner party.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

This creamy Thai Pumpkin Soup with Coconut Milk is a comforting blend of sweet pumpkin, aromatic spices, and rich coconut milk, offering a perfect balance of flavors that transport you to the streets of Thailand.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 stalks lemongrass, white part only, finely chopped
  • 2 tablespoons Thai red curry paste
  • 4 cups pumpkin, peeled and cubed (about 1 medium pumpkin)
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro and pumpkin seeds for garnish

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 5 minutes until fragrant and onions are translucent.

  2. Stir in the Thai red curry paste and cook for another minute to release the flavors.

  3. Add the cubed pumpkin to the pot and stir to coat with the spices.

  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the pumpkin is tender when pierced with a fork.

  5. Remove from heat and let cool slightly. Using an immersion blender or working in batches with a regular blender, puree the soup until smooth.

  6. Return the soup to the pot over low heat. Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 minutes to meld the flavors.

  7. Add lime juice and season with salt and pepper to taste.

  8. Ladle the soup into bowls and garnish with fresh cilantro and a sprinkle of pumpkin seeds.

Chef's Notes

  • For a smoother soup, strain through a fine-mesh sieve after blending.
  • To make this soup vegan, use soy sauce instead of fish sauce.
  • If you can't find fresh pumpkin, butternut squash makes an excellent substitute.
  • The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For extra heat, add a Thai chili or a dash of sriracha sauce when serving.

Nutritional Info

Per serving (approximate):

  • Calories: 250
  • Protein: 4g
  • Fat: 18g (mostly healthy fats from coconut)
  • Carbohydrates: 22g
  • Fiber: 3g
  • Rich in Vitamin A, Vitamin C, and potassium

Serving Suggestions

  • Serve with a side of jasmine rice or crusty bread for dipping.
  • Pair with a crisp Thai-inspired salad for a complete meal.
  • For an elegant presentation, swirl extra coconut milk on top and sprinkle with finely chopped kaffir lime leaves.
  • This soup makes a great starter for a Thai-themed dinner party or a cozy main course on a chilly evening.
  • Complement the flavors with a cold Thai iced tea or a light lemongrass-infused cocktail.