Made with AI
Thai Spiced Pumpkin Soup
45 min 131 kcal per serving Medium
Ingredients
4 Servings
- pumpkin, peeled and cubed800 g
- onion, chopped120 g
- garlic, minced6 g
- coconut oil15 ml
- red curry paste18 g
- low-sodium vegetable broth800 ml
- light coconut milk200 ml
- lime juice15 ml
- salt0,5 teaspoon
Instructions
- 1
Heat the coconut oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté for 3-4 minutes until softened.
- 3
Stir in the minced garlic and red curry paste, and cook for 1 minute until fragrant.
- 4
Add the cubed pumpkin and stir to coat with the spices.
- 5
Pour in the vegetable broth and bring to a boil.
- 6
Reduce the heat, cover, and simmer for 20 minutes, or until the pumpkin is tender.
- 7
Remove the pot from heat and use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- 8
Stir in the light coconut milk, lime juice, and salt. Heat gently for 2-3 minutes, but do not boil.
- 9
Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs or a swirl of coconut milk if desired.
