Thai Pumpkin Soup

Learn how to make this tasty and easy Thai Pumpkin Soup.

One of the greatest discoveries we made over the last year is that pumpkins have just a few calories! So there are many delicious dishes we can make almost guilt-free 🙂 This Thai Style Pumpkin Soup is a great example. Very tasty, easy to make and can be served as an appetizer or main dish.

Ingredients

To make this recipe you'll need:

• sliced onions
• butter
• curry powder
• grated fresh ginger
• pumpkin puree
• vegetable stock
• coconut milk
• salt
• sugar
• chopped fresh coriander

How to make

• In a large pan melt butter,  add onions, curry powder and ginger. Let this cook for around 5 minutes, paying attention not to burn it.
• Add pumpkin, vegetable stock, coconut milk, salt, sugar and coriander. Let it simmer for around 10 to 15 minutes. Turn off the heat and let it cool a little, around 5 minutes.
• Use an immersion blender until you get a creamy soup. If you don't have an immersion blender use a regular blender.
• If you like, serve with some fresh coriander leaves.

We have never been to Thailand, but we think we'll love the food 🙂

And if you want to try something different take a look at this Peruvian Creole Soup (Sopa Criolla)

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Thai Pumpkin Soup

Learn how to make this tasty and easy Thai Pumpkin Soup. It can be served as an appetizer or main dish.

Course Soup

Cuisine Thai

Keyword pumpkin, soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 1/2 onions sliced
• 2 tbsp butter
• 2 1/2 tsp curry powder
• 1/2 tsp fresh ginger grated
• 4 cups pumpkin puree
• 4 cups vegetable stock
• 7 fl oz (200 ml) coconut milk
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp fresh coriander chopped
• fresh coriander leaves for serving (optional)

Instructions

• In a large pan melt butter. Add onions, curry powder and ginger. Let this cook for around 5 minutes, paying attention not to burn it.
• Add pumpkin, vegetable stock, coconut milk, salt, sugar and coriander. Let it simmer for around 10 to 15 minutes.
• Turn off the heat and let it cool a little, around 5 minutes.
• Use an immersion blender until you get a creamy soup. If you don't have an immersion blender use a regular blender.
• Serve with some fresh coriander leaves (optional)