Creamy Thai Pumpkin Soup: A Bowl Full of Warmth and New Flavors
As the year draws to a close and the days grow colder, it’s the perfect time to wrap yourself in the warmth of a dish that’s equal parts comforting and adventurous. Creamy Thai Pumpkin Soup brings a r...
Recipe Overview
Prep
- min
Cook
- min
Total
-
Calories
-
Ingredients
- 1 ½ tsp coconut or grapeseed oil
- 2 tbsp red onion ((finely diced))
- 1 clove fresh garlic
- 2 tbsp yellow curry paste ((Find this in the Asian specialties section of the store))
- 13.5 oz can light coconut milk
- 3 cups low sodium vegetable broth
- 30 oz organic pumpkin puree
- 1 small red chili seeded and finely chopped ((or ½ tsp. dried red chili flakes))
- 1 tbsp fresh cilantro or parsley ((chopped))
- sea salt ((to taste))
Instructions
-
1Ina large saucepan, heat oil and sauté onion and garlic over medium low heat until translucent, taking care not to brown. Add chili.
-
2Add the curry paste and sauté until fragrant, about 3 minutes. Add the broth and the pumpkin and whisk together until well incorporated and creamy.
-
3Add the coconut milk and cook until mixture bubbles for a few minutes. Remove from head and garnish with a drizzle of coconut milk and fresh cilantro.
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim
The Fit Foodie
Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.
Get More Recipes
Join our newsletter for weekly healthy meal ideas.