Spicy Thai Pumpkin Soup
This spicy Thai pumpkin soup is ready in no time! Canned pumpkin, coconut milk, curry powder and red pepper come together in one simple soup.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 tablespoons red curry paste
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic sauce
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 15 ounce can pumpkin puree
- 1 13.5 ounce can coconut milk
- 1-1/2 cups vegetable stock
- 1/2 lime juiced
- Kosher salt to taste
- Minced cilantro for topping
- Minced green onions for topping
- Pumpkin seeds for topping
- Greek yogurt for topping
Instructions
- In a medium-sized soup pot add olive oil and set over medium-high heat.
- Add onion and saute for 5 minutes or just until it starts to slightly soften.
- Stir in the red curry paste, grated garlic, grated ginger, lemongrass paste, chili garlic sauce, curry powder, and turmeric. Mix to combine and take off the heat.
- Add the mixture from the pan to a high-powered blender along with the pumpkin puree and coconut milk. Puree until smooth.
- Add the pureed soup mixture back to the soup pot and turn the heat to medium-low. Stir in the vegetable stock and let the soup heat through, about 10 minutes.
- Stir in the lime juice, taste, and add kosher salt if needed.
- Serve topped with minced cilantro, minced green onions, pumpkin seeds, and a drizzle of Greek yogurt.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 689mg | Fiber: 6g | Sugar: 5g