Thai Coconut Pumpkin Soup
The exotic flavors of Thai cuisine inspired this Thai Coconut Pumpkin Soup. It’s a creamy, spicy, super flavorful soup that’s sure to become a fall favorite among pumpkin lovers!
Servings 6
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup onion chopped
- 2 garlic cloves minced
- 1 tbsp. ginger grated
- 2 tsp. red chili paste
- 1 tbsp. fresh cilantro chopped
- 1 stalk lemongrass torn into pieces
- 15 oz. can pure pumpkin puree
- 2 cups vegetable broth
- 1 small lime juiced
- 13.66 oz. can lite coconut milk leave a little aside to garnish
- Garnish: fresh cilantro sliced chili pepper, pumpkin seeds
Instructions
- Heat olive oil in a Dutch oven, or large pot.
- Add the onion and garlic to the pot. Cook until the onion has softened.
- Then, add in the ginger and red chili paste, cooking for about a minute.
- Add the cilantro and lemongrass. Then, stir in the pumpkin puree, vegetable broth, and lime juice.
- Bring the pot to a boil, then lower it to a simmer, letting it cook for 30 minutes.
- Allow the soup to cool down a bit, then use a hand blender to blend the soup.
- Once soup is blended, stir in the coconut milk and allow soup to simmer again for 15 more minutes.
- Spoon soup into bowls. Drizzle coconut milk over the soup. Top with fresh cilantro, sliced chili pepper, and pumpkin seeds.