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
Bring a large pot to high heat and add vegetable oil.
Add onion, garlic, and ginger and cook for 5 minutes, until ingredients begin to brown around the edges.
Stir in the pumpkin puree and cook for 5 more minutes until lightly caramelized.
Add curry paste, coconut milk, and broth and mix well to combine.
Bring soup to a simmer, reduce heat to medium, and simmer for 5 minutes.
Remove soup from heat and stir in the scallions, basil, sugar, and lime juice.
Using an immersion blender, puree the soup.
Garnish with chiles, a swirl of coconut milk, and additional basil and scallions, if desired, before serving.