Thai Pumpkin Soup

This Thai pumpkin soup is what you make when you have an abundance of cheap, in-season pumpkin but want something a little different. It’s a fusion of classic pumpkin soup with the bold, fragrant flavours of Thai red curry. It’s naturally sweet, a little spicy, and it’s so good with a few slices of freshly baked no-knead bread!

Course Main Course

Cuisine Australian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 399kcal

Author Sally

Equipment

cast iron dutch oven

Ingredients

1 tablespoon canola oil
1 brown onion diced
2 cloves garlic crushed
1 tablespoon fresh ginger grated
2 tablespoons Thai red curry paste
1 kg pumpkin peeled and chopped
2 medium carrots peeled and chopped
4 cups vegetable stock
400 ml can coconut milk
2 teaspoons soy sauce
Juice of 1 lime
Lime wedges and coriander/cilantro to serve

Instructions

Heat the oil in a large, heavy-based pot over medium heat. Add the onion and cook for 3-4 minutes until softened.
Stir in the garlic, ginger, and curry paste, cooking for 1 minute until fragrant.
Add the pumpkin and carrots, then pour in the vegetable stock. Bring to the boil, reduce the heat, and simmer for 15 minutes or until the vegetables are soft.
Blend the soup until smooth using a stick blender in the pot, or carefully transfer to a blender in batches.
Return the soup to the pot (if needed) and stir through the coconut milk, soy sauce, and lime juice. Taste and adjust seasoning as required.
Ladle into bowls and garnish with fresh coriander leaves and lime slices before serving.

Nutrition