Thai Curried Pumpkin Soup
- Yield 6
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Thai Curried Pumpkin Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 4 cups vegetable stock
- 1 cup coconut milk
- 2 (15-ounce) cans pumpkin purée
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
Tip in vegetable stock and coconut milk, and stir to combine.
Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. The cook would recommend pureeing the soup in two batches. Then return it to the stockpot.)
Tip in the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
Plate warm, sprinkled generously with your favorite toppings. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.
