Best Thai Pumpkin Soup
This creamy Thai pumpkin soup with coconut milk and red curry paste is perfect for fall or winter. Easy, spicy, and done in 30 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic
- ½ onion
- 1 tbsp oil
- 1 tbsp red curry paste
- 500 g pumpkin flesh
- 1 bouillon cube
- 480 ml water
- 60 ml coconut milk
- ½ Thai chili
- coriander (garnish to taste)
Instructions
- 1
Heat oil in a pot over medium heat. Add garlic and diced onion. Cook for 2–3 minutes until soft and fragrant.
- 2
Stir in the red curry paste and cook for 1 minute to release its flavor. Add cubed pumpkin and stir to coat well.
- 3
Pour in the coconut milk, water, and add the bouillon cube. Simmer gently for 10 minutes, or until the pumpkin is soft and tender.
- 4
Use an immersion blender to blend the soup until creamy and smooth. (Or transfer to a blender in batches if preferred.) Leave a few chunks if you like texture.
- 5
Spoon into bowls and top with chopped coriander and sliced Thai chili (I use jinda). Serve hot and enjoy!