Thai Coconut Pumpkin Soup (Easy 20-Minute Recipe!)
This Thai Coconut Pumpkin Soup recipe is bursting with rich coconut curry flavor. It is also easy, healthy, and ready to eat in just 20 minutes!
Servings: 4 servings
Calories: 291calories
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 1 (15-ounce) can pumpkin purée
- 2 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Optional garnishes: Fresh chopped cilantro and Thai red chilies
Instructions
- In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened.
- Add garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the pumpkin purée, broth and coconut milk. Increase heat to high and bring to a boil.
- Reduce heat to low. Cover and simmer for about 10 minutes.
- Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
- Stir in lime juice and season with salt and pepper to taste.
- Serve warm, topped with optional garnishes, if using.
Notes
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Nutrition
Calories: 291calories | Carbohydrates: 17g | Protein: 4g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 495mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17979IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 5mg