Thai Pumpkin Soup

6 servings

30 minutes

Thai pumpkin soup is a vibrant blend of sweet pumpkin, spicy curry paste, and creamy coconut milk. This dish reflects the richness of Thai cuisine, combining the aroma of lemongrass and the warming spice of ginger. Historically, such soups emerged from traditional Thai cooking, where fresh vegetables and exotic spices mix in harmonious combinations. Its velvety texture and contrast of sweet-sour notes make it perfect for autumn evenings or a warming lunch. Topped with drops of coconut milk and the heat of fresh chili, this soup gains a special depth of flavor. It pairs excellently with rice or fresh bread, highlighting the dish's richness. Enjoy this Thai wonder that awakens the aromas of distant lands.

Energy value per serving

• Calories: 328.9
• Proteins: 5.7g
• Fats: 25g
• Carbohydrates: 27.4g

Ingredients

• Pumpkin Squash: 1.5 kg
• Onion: 1 head
• Vegetable oil: 4 tbsp
• Red curry paste: 3 tbsp
• Fresh ginger: 1 tbsp
• Lemon grass: 1 pc
• Vegetable broth: 850 ml
• Coconut milk: 400 ml
• Lime: 2 pc
• Red chili pepper: 1 pc
• Salt: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Peel and seed the pumpkin, then cut it into small cubes. Place in a baking dish, season with salt, drizzle with vegetable oil, and mix thoroughly so that all the pumpkin is coated with salt and oil. Put in the oven and cook until the pumpkin is tender.

   Required ingredients:

   • Pumpkin Squash: 1.5 kg
   • Salt:  to taste
   • Vegetable oil: 4 tablespoons

2. Meanwhile, finely chop the onion and grate the ginger. Cut the lemongrass lengthwise with a knife and slightly crush it. Heat vegetable oil in a deep pan or saucepan and sauté the onion, ginger, and lemongrass for 8-10 minutes. Then add the curry paste, mix well, and cook for another minute. Remove the lemongrass. After that, add the pumpkin to the pan and pour in the coconut milk (leaving about 3 tablespoons of milk for garnish).

   Required ingredients:

   • Onion: 1 head
   • Fresh ginger: 1 tablespoon
   • Lemon grass: 1 piece
   • Red curry paste: 3 tablespoons
   • Pumpkin Squash: 1.5 kg
   • Coconut milk: 400 ml

3. Pour everything with heated broth (if there is no ready broth, dissolve a couple of vegetable broth cubes in the required volume of warm water). Bring to a boil and simmer on low heat for 5 minutes. Remove from heat, let it cool slightly, and blend with an immersion blender into a puree.

   Required ingredients:

   • Vegetable broth: 850 ml

4. Heat it again, squeeze the juice of two limes into the soup. Pour the soup into bowls, place a spoonful of coconut milk in the center of each, and sprinkle with finely chopped chili on top.

   Required ingredients:

   • Lime: 2 pieces
   • Coconut milk: 400 ml
   • Red chili pepper: 1 piece