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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/knisdXizoSK5g8BrUUe4/cf059ee0d83269c40e903295c36e1a.png "Classic Thai Red Curry Pumpkin Soup")
Classic Thai Red Curry Pumpkin Soup
This Thai pumpkin soup is a perfect way to warm up on cold days. The combination of coconut milk and Thai spices makes it a delicious comforting dish.
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Ingredients
number of servings
4
- 1 small pumpkin, peeled and diced into cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can of coconut milk
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- salt and pepper to taste
- Cilantro leaves for garnish
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Directions
30 min.
1. Step
In a pot, heat olive oil over medium heat. Add chopped onions and garlic and sauté for 3-4 minutes or until onions are translucent.
2. Step
Add red curry paste and stir for 1 minute until fragrant.
3. Step
Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce to low heat and simmer for20 minutes or until the pumpkin is fork-tender.
4. Step
Add the can of coconut milk, soy sauce, and honey to the soup. Mix well and simmer for an additional 5-10 minutes.
5. Step
Let the soup cool for a few minutes and then blend in a blender until smooth.
6. Step
Return the blended soup to the pot and heat over low heat until it reaches the desired temperature.
7. Step
Add salt and pepper to taste.
8. Step
Lad the soup into bowls and garnish with cilantro leaves.
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