Tasty Thai Pumpkin Soup
A creamy and flavorful Thai-inspired pumpkin soup with fragrant red curry and light coconut milk. Its smooth texture and subtle spice make it a comforting option for a cozy lunch or dinner.
Method
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Chop the pumpkin into cubes and add it to a large pot. Cover the pumpkin with water then cook until tender.
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Drain the pumpkin, but keep 50-75% of the water in the pot to create your desired consistency. If in doubt keep less water – you can always add more at the end.
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Add the Thai red curry paste, coconut milk, and chicken stock cube then using a stick blender, blend until creamy and smooth.
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Serve and enjoy!
Nutrition Information
| Calories | 83kcal |
| Total Fat | 2.8g |
| Total Carbohydrates | 12.6g |
| Protein | 1.9g |
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Frequently Asked Questions
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock works well for a vegetarian or vegan option and retains the soup's flavor.
What can I substitute if I don't have Thai red curry paste?
You can use a mix of red chili powder, garlic, ginger, and a bit of cilantro paste as a substitute, but the flavor profile will be less authentic.
How do I adjust the thickness of the soup?
Keep more or less cooking water when draining the pumpkin, or add extra water or coconut milk after blending to reach your preferred consistency.
Can this soup be frozen?
Yes, you can freeze the soup in airtight containers for up to 3 months. Reheat gently and stir well before serving.
What if my pumpkin isn't sweet enough?
Add a small amount of sugar or honey to balance the flavors if your pumpkin is not naturally sweet.
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