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Smooth golden pumpkin soup with an oil swirl and small herb garnish.
Andrew Fowler

Thai Pumpkin Soup

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp neutral oil
  • 1 medium yellow onion chopped
  • 1 tbsp finely grated fresh ginger
  • 2 tbsp Thai red curry paste labeled vegetarian
  • 2 1/2 lbs sugar pumpkin peeled, seeded and cut into 1-inch cubes
  • 3 cups low-sodium vegetable broth
  • 1 can 13.5 oz unsweetened coconut milk
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp fresh lime juice

Method
 

  1. Heat oil in a soup pot over medium. Soften onion, 6–7 minutes. Stir in ginger and curry paste for 1 minute.
  2. Add pumpkin, broth, coconut milk, soy sauce and brown sugar. Stir; bring to a gentle simmer.
  3. Partly cover; cook 22–25 minutes, stirring occasionally, until pumpkin crushes easily with a spoon.
  4. Remove from heat; blend smooth with an immersion blender. Stir in lime juice. Rewarm gently, 1–2 minutes if needed.