Thai pumpkin soup with coconut milk

4 servings

30 minutes

Thai pumpkin soup with coconut milk is a harmony of traditions and exotic flavors. Inspired by the rich heritage of Thai cuisine, this soup combines the gentle sweetness of pumpkin and the velvety texture of coconut milk. Red curry paste adds spiciness and depth of flavor, while fish sauce contributes a subtle salty note. Pumpkin seeds finish the composition with a light crunch. This dish is perfect for cozy autumn evenings or moments when you crave warming and aromatic enjoyment. Thais appreciate it for its simplicity in preparation and rich taste that unfolds with each sip. Serve hot, enjoying the balance of sweetness, spice, and creamy softness.

Energy value per serving

• Calories: 225.1
• Proteins: 3.1g
• Fats: 20.3g
• Carbohydrates: 7.4g

Ingredients

• Red curry paste: 2 tsp
• Pumpkin puree: 1 glass
• Coconut milk: 420 ml
• Fish sauce: 1 tsp
• Peeled roasted pumpkin seeds: to taste

Cooking steps

1. Pour some coconut milk into a pot and add curry paste. Cook for 3 minutes while stirring.

   Required ingredients:

   • Coconut milk: 420 ml
   • Red curry paste: 2 teaspoons

2. Then pour in the remaining milk and add the pumpkin puree and fish sauce. Stir, bring to a boil, and remove from heat. Serve immediately, sprinkled with pumpkin seeds.

   Required ingredients:

   • Coconut milk: 420 ml
   • Pumpkin puree: 1 glass
   • Fish sauce: 1 teaspoon
   • Peeled roasted pumpkin seeds:  to taste