Dive into a bowl of comfort with our Spicy Pumpkin Soup with Coconut Milk, a delightful fusion of Thai flavors that will warm your soul and tantalize your taste buds! This creamy, aromatic soup is not only a feast for the senses but also a breeze to prepare, making it the perfect choice for a cozy dinner or a gathering with friends. With just a handful of ingredients and a mere 40 minutes of your time, you'll unlock a world of exotic flavors that will leave everyone asking for seconds. Ready to spice up your mealtime? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium pumpkin, peeled and diced
- 1 can coconut milk
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the medium pumpkin into small cubes to ensure even cooking. Chop the onion and mince the garlic cloves.
- In a large pot, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the red curry paste, mixing it well with the onion and garlic. Cook for another minute to release the flavors of the curry paste.
- Add the diced pumpkin to the pot, stirring to coat the pumpkin with the curry mixture. Cook for about 5 minutes, allowing the pumpkin to soften slightly.
- Pour in the vegetable broth, ensuring that the pumpkin is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the pumpkin is tender.
- Once the pumpkin is cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the can of coconut milk. Mix well to combine, and heat the soup over low heat until warmed through.
- Season the soup with salt to taste, adjusting according to your preference. If you like it spicier, you can add a bit more red curry paste at this point.
- Once the soup is heated and seasoned, serve it hot in bowls. Optionally, garnish with fresh herbs like cilantro or basil, and a drizzle of additional coconut milk for presentation.
Tips
- Choose the Right Pumpkin: Opt for a medium pumpkin that is firm and heavy for its size. Sugar pumpkins or butternut squash also work wonderfully in this recipe if you're looking for alternatives.
- Prep Ahead: To save time, you can peel and dice the pumpkin, chop the onion, and mince the garlic in advance. Store them in airtight containers in the fridge until you’re ready to cook.
- Adjust the Spice Level: If you prefer a milder soup, start with half the amount of red curry paste and gradually add more to taste. For those who love heat, feel free to go all in!
- Use Fresh Herbs: Enhance the flavor and presentation of your soup by garnishing it with fresh cilantro or basil. A squeeze of lime juice can also brighten the dish.
- Blend to Perfection: For an ultra-smooth texture, make sure to blend the soup thoroughly. If using a countertop blender, allow the soup to cool slightly before blending to avoid splatters.
- Store Leftovers: This soup keeps well in the fridge for up to 3 days, and the flavors only get better as it sits! Reheat gently on the stove, adding a splash of vegetable broth or coconut milk to loosen it up if needed.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
