Description
Creamy Thai pumpkin and coconut soup delivers a symphony of Southeast Asian flavors. Warm spices and silky coconut milk create a comforting bowl that transports you to tropical landscapes with each spoonful.
Ingredients
Scale
Main Ingredients:
- 2.5 lb (1.13 kg) butternut squash or butternut pumpkin, peeled and chopped
- 0.25 lb (113 g) white baby potatoes, peeled and chopped
- 400 ml (13.5 fl oz) coconut milk
- 2 ½ cups (590 ml) chicken stock
Flavoring Ingredients:
- ¼ cup (60 ml) Thai red curry paste (or curry powder)
- 2 garlic cloves, crushed
- 1 medium onion, chopped
- 2 tablespoons unsalted roasted peanuts, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon chives or green onions, finely chopped
- 2 teaspoons lime juice
Cooking Ingredients:
- 1 tablespoon vegetable oil
Instructions
- Warm a large pot over medium-high temperature, drizzling oil to coat the bottom and create a sizzling surface.
- Gently sauté onions until they transform into a translucent, soft texture, releasing their sweet aromatic essence.
- Introduce chopped pumpkin and potatoes to the pan, allowing them to caramelize and develop rich golden edges while stirring continuously.
- Incorporate minced garlic, letting its pungent fragrance permeate the vegetable mixture for a brief moment.
- Sprinkle curry paste over the vegetables, thoroughly coating each piece and awakening the spices’ complex flavor profile.
- Pour chicken stock into the pot, creating a bubbling liquid that will gradually transform into a harmonious soup.
- Cover the pot, reducing heat to a gentle simmer and allowing the ingredients to meld together for approximately 15 minutes.
- Uncover and continue simmering, watching the vegetables soften and break down into a rich, hearty consistency.
- Remove from heat and allow the mixture to rest, enabling flavors to intensify and merge.
- Utilize a stick blender to transform the soup into a silky, smooth texture with no visible vegetable chunks.
- Return the pot to medium heat, stirring in coconut milk and seasoning with freshly ground pepper.
- Warm the soup thoroughly, ensuring a consistent temperature and creamy consistency.
- Prepare a vibrant garnish by combining crushed peanuts, fresh coriander, sliced green onions, and a splash of lime juice.
- Serve by ladling the soup into warm bowls, drizzling additional coconut milk on top, and generously sprinkling the nutty herb mixture.
Notes
- Versatile Soup Perfect for Chilly Evenings: This Thai-inspired pumpkin soup blends warming spices with creamy coconut for a comforting meal that hugs you from the inside out.
- Quick Meal Prep in Under 45 Minutes: From chopping to serving, this recipe comes together effortlessly with simple ingredients and minimal cooking techniques.
- Customize Your Flavor Profile: Adjust the curry paste intensity to match your spice tolerance, making it mild or fiery according to your preference.
- Smart Cooking Tip for Smooth Texture: Ensure vegetables are fully tender before blending to achieve a silky, luxurious soup consistency.
- Protein-Packed Garnish Adds Crunch: The peanut and herb topping introduces delightful texture and fresh flavor contrast to the creamy soup base.
- Make-Ahead and Freezer Friendly: Store leftovers in airtight containers for up to 4 days or freeze for future quick meals that taste just as delicious.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg