Thai-Inspired Coconut And Pumpkin Soup Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
8 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 2 tablespoons roughly chopped garlic
  • 2 tablespoons roughly chopped ginger
  • 1 (16-ounce) can pumpkin puree
  • 2 tablespoons Thai red curry paste
  • 1 (16-ounce) can coconut milk
  • 2 cups chicken (or vegetable) broth
  • 4 scallions, roughly chopped
  • ¼ cup fresh basil, loosely packed
  • 1 teaspoon brown sugar
  • Juice from ½ lime
Directions
  1. Bring a large pot to high heat and add vegetable oil.
  2. Add onion, garlic, and ginger and cook for 5 minutes, until ingredients begin to brown around the edges.
  3. Stir in the pumpkin puree and cook for 5 more minutes until lightly caramelized.
  4. Add curry paste, coconut milk, and broth and mix well to combine.
  5. Bring soup to a simmer, reduce heat to medium, and simmer for 5 minutes.
  6. Remove soup from heat and stir in the scallions, basil, sugar, and lime juice.
  7. Using an immersion blender, puree the soup.
  8. Garnish with chiles, a swirl of coconut milk, and additional basil and scallions, if desired, before serving.