Thai Curried Pumpkin Soup
The tastiest Curried Pumpkin Soup recipe! This Thai-inspired soup is brimming with flavors and it has a velvety creamy texture. It tastes super delicious when topped with crunchy peanuts and fresh cilantro.
Servings 6
Calories 207kcal
Ingredients
Roasting Pumpkin:
- 2 lb Pumpkin sugar pie pumpkin, or any edible one
- 1 tablespoon Oil
- ½ teaspoon Salt
- ¼ teaspoon Black pepper powder
For Soup:
- 2 tablespoons Oil
- 1 medium White onion or yellow, ~ 1 cup diced
- 1 tablespoon Ginger minced
- 1 tablespoon Garlic minced
- 1 teaspoon Salt or to taste
- 2 tablespoons Red curry paste
- 1 cup Coconut milk full-fat, remaining can be used to make a swirl as a garnishing
- 1 tablespoon Lemongrass paste Or 1 stalk lemongrass chopped
- 3 ½ cups Vegetable stock
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- Cilantro or coriander leaves chopped finely for garnishing
- Peanuts Roasted and crushed, for garnishing
Instructions
Prep Pumpkin:
- Preheating your oven to 400°F (200°C).
- To make the pumpkin easier to cut and peel, microwave it for 1-2 minutes or until it softens slightly.
- Once softened, cut the pumpkin in half and remove the seeds and the stringy center. Proceed to peel it using a peeler, then slice and chop it into roughly ¾-inch cubes.
Roast Pumpkin:
- Place the pumpkin cubes on a baking sheet. Sprinkle with salt and pepper, then drizzle with oil.
- Toss the pumpkin pieces to ensure they are evenly coated with the seasonings and oil. Spread them in a single layer for even roasting.
- Place the baking sheet in the oven and roast for about 35-40 minutes. For best results, toss the pumpkin halfway through the roasting time. The pumpkin is done when tender and can be easily pierced with a knife.
Making Curried Pumpkin Soup:
- During the last 10 minutes of pumpkin roasting time, begin preparing the soup. In a large pot or pan, heat the oil over medium heat. Once the oil is hot, add the diced onions.
- Cook them until they are soft and have slightly caramelized edges.
- To the onions, add minced ginger and garlic. Stir and sauté for 1-2 minutes until they release their aromatic fragrances.
- Add the red curry paste to the pot and sauté for an additional minute, allowing its flavors to meld with the aromatics.
- Pour in the coconut milk and mix.
- Add lemongrass paste, vegetable stock, salt and pepper. Mix everything. Increase the heat and bring the mixture to a gentle simmer.
- Once the pumpkin is roasted, add it to the simmering soup mixture. Reduce the heat to medium-low and let the soup simmer for about 20 minutes. This will allow the flavors to deepen and integrate.
- Using an immersion blender or a regular blender (in batches), puree the soup until smooth. If using a regular blender, be careful when blending hot liquids, and always allow steam to escape.
- Return the pureed soup to the pot (if you used a regular blender).
- Stir in the lime juice and brown sugar, mixing well to combine. Taste and adjust the seasoning if necessary.
- Ladle the hot pumpkin soup into serving bowls. Garnish each bowl with finely chopped cilantro and a sprinkle of crushed roasted peanuts. Serve immediately and enjoy!
Notes
- If you can't find lemongrass paste or stalks, use a teaspoon of grated lemon or lime zest.
- For a thinner soup consistency, add more vegetable stock.
- Add lime juice at the end to retain its fresh, zesty flavor. Never simmer after adding lime juice.
Nutrition
Calories: 207kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1138mg | Potassium: 641mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13953IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 3mg
