Print

Thai Coconut Pumpkin Soup: Easy, Creamy Delight for Cozy Nights

Thai Coconut Pumpkin Soup

A delicious and creamy Thai coconut pumpkin soup that is perfect for cozy nights.

Ingredients

Scale
  • 1 medium pumpkin, peeled and diced
  • 1 can (400ml) coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon red curry paste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened.
  2. Add diced pumpkin and red curry paste. Stir well to combine.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until pumpkin is tender.
  4. Stir in coconut milk and blend until smooth.
  5. Season with salt and serve hot, garnished with fresh cilantro.

Notes

  • Adjust the spiciness by adding more or less red curry paste.
  • For a thicker soup, reduce the amount of broth.

Nutrition

Keywords: Thai Coconut Pumpkin Soup, creamy soup, easy soup recipe