Thai Pumpkin Soup Recipe
Made with just 5 basic ingredients, this creamy Thai pumpkin soup is infused with the warming flavors of coconut and red curry.
Servings 4
Ingredients
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth (about 32 ounces)
- 30 ounces canned pumpkin puree (two 15-ounce cans)
- 1 ¾ cups coconut milk , or a 13.5 ounce can, reserving 1 tablespoon
- 1 red chili pepper , sliced
- chopped cilantro , for garnish (optional)
Instructions
- In a large saucepan over medium heat, cook the curry paste for about 1 minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
- Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
- Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.
Notes
adapted from The Instant Cook by Donna Hay