One Pot Thai Curry Pumpkin Soup Recipe
Made with fresh pumpkin, creamy coconut milk, and bold Thai red curry paste, this easy pumpkin soup recipe comes together easily in one pot and under 20 min.
Ingredients
- 2 tbsp cooking oil
- 4 clove garlic, minced
- 1 onion, chopped
- 3 tbsp Thai red curry paste
- 3-3.3lb Kabocha Pumpkin , peeled and chopped into cubes (you can also use butternut squash or acorn squash)
- 1 apple, cubed
- 1 can coconut milk
- 2 cups bone broth, or vegetable broth
- 1 tbsp light soy sauce
- 2 tbsp lime juice , plus more for serving
- salt & pepper, to taste
Garnish (optional)
- heavy cream
- crushed peanuts
- birds eye chili
- cilantro
- lime wedges
Equipment
Instructions
- Prep the ingredients: remove the seeds from the pumpkin, then peel and chopped into small cubes. Mince garlic, and chop onion and apples.
- In a large saucepan or dutch oven, heat oil over medium heat. Add garlic and onions, and sauté until soft.
- Stir in Thai red curry paste and cook for 30-60 seconds.
- Add fresh pumpkin, apples, chicken broth (or vegetable broth), coconut milk, soy sauce, and lime juice. Bring to a boil, then turn the heat down to a simmer. Cook until pumpkin is fork tender, about 15 minutes.
- Use an immersion blender to blend until smooth. Taste and add salt & pepper as needed.
- Topped with a splash of cream, crushed peanuts, chili, fresh cilantro, and more lime. Serve warm and enjoy!
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