Thai pumpkin soup
Warm up with a bowl of Thai Pumpkin Soup! This comforting recipe features velvety pumpkin, aromatic curry paste, creamy coconut milk, and fresh coriander leaves. Perfect for a cozy dinner or as an impressive starter.
- 02 Mar 2025
- Cook time 23 min
- Prep time 15 min
- 4 Servings
- 4 Ingredients
Thai pumpkin soup is a delicious and creamy concoction that brings together the sweetness of pumpkin with the spicy and aromatic flavors of Thai cuisine. This comforting soup is perfect for cooler weather and offers a delightful balance of heat, creaminess, and earthy flavors. Let's dive into how you can easily whip up this tasty dish at home.
Ingredients:
Instructions:
- Start by peeling and seeding the pumpkin if necessary.
- Cut the pumpkin into 1-inch cubes or roughly chop into manageable pieces.
2. Cook the Pumpkin:
- In a large pot or saucepan, add the pumpkin pieces.
- Pour enough water into the pot to cover the pumpkin pieces and bring it to a boil over medium-high heat.
- Reduce the heat to medium-low, cover the pot, and simmer the pumpkin until it is tender, about 15-20 minutes.
3. Drain and Blend:
- Drain the water and transfer the cooked pumpkin to a blender or a food processor.
- Blend the pumpkin until you obtain a smooth puree. You can add a little bit of the cooking water to assist in blending if necessary.
4. Cook the Soup Base:
- In the same pot over medium heat, add the curry paste.
- Stir-fry the curry paste for about 1-2 minutes until it becomes fragrant, making sure it does not burn.
5. Combine Ingredients:
- Pour the pumpkin puree back into the pot with the curry paste.
- Gradually stir in the coconut milk, mixing well to combine with the pumpkin puree and curry paste.
- Bring the mixture to a gentle simmer and cook for another 5-10 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning if needed. You can add salt, pepper, or even a little bit of sugar to taste.
- Turn off the heat and stir in the fresh coriander leaves. Save a few coriander leaves for garnish if desired.
- Ladle the soup into bowls and garnish with the reserved coriander leaves.
- Serve hot and enjoy your delicious Thai pumpkin soup!
Tips:
- Pumpkin Selection: Choose a sweet and flavorful pumpkin variety, such as a sugar pumpkin or kabocha, for the best results.
- Spice Level: Adjust the curry paste according to your spice tolerance. If you prefer a milder soup, start with 1 tablespoon and add more to taste.
- Blending the Soup: For an ultra-smooth texture, use an immersion blender. If you don’t have one, blend the soup in batches using a regular blender, but be cautious with hot liquids.
- Coconut Milk: Use full-fat coconut milk for a richer and creamier texture. If you're looking to reduce calories, you can use light coconut milk, but note that it may slightly alter the creaminess.
- Garnishing: Don’t skip the coriander leaves. Fresh herbs can elevate the flavor and add a burst of color to your soup.
- Make Ahead: This soup can be made ahead and stored in the refrigerator for up to three days. Simply reheat gently on the stove before serving.
Delightfully creamy and full of rich, spicy notes, your homemade Thai pumpkin soup is now ready to serve. Garnished with fresh coriander leaves, this soup is not just a feast for the taste buds but also a visual treat. Whether you're serving it as a starter or a main course, it's sure to impress anyone who tries it!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 3.74g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.49g | 7% |
| Sugar 9g | 9% |
| Fat | |
| Fat 14g | 16% |
| Saturated 12g | 41% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1030ug | 114% |
| Choline 24mg | 4% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.27mg | 20% |
| Vitamin B3 1.89mg | 12% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 26% |
| Vitamin E 2.65mg | 18% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 2.88mg | 26% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 970mg | 29% |
| Selenium, Se 4.29ug | 8% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 1.16mg | 11% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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