Thai Pumpkin Soup

This tasty Thai-inspired pumpkin and coconut soup takes less than 15 minutes to make with canned pumpkin purée! Have more time? Try the fresh pumpkin version.

Photo by Chef ..
Adapted from closetcooking.com

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Adapted from closetcooking.com

Ingredients

  • 2

    tablespoons red curry paste

  • 2

    cups chicken broth or vegetable broth

  • 1

    (14-ounce) can coconut milk

  • 2

    (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée

  • 2

    tablespoons fish sauce or soy sauce

  • 2

    tablespoons palm sugar or brown sugar

  • 2

    tablespoons lime juice (juice of 1 lime)

  • Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.

  • Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.

  • Option: Add 1/4 cup peanut butter! Try it, you'll love it!

Directions

Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about a minute. Add broth, coconut milk, pumpkin purée, fish sauce, palm sugar and lime juice. Bring to a boil, reduce heat and simmer 5 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: