Pumpkin soup with coconut milk and ginger
4 servings
30 minutes
Pumpkin soup with coconut milk and ginger is a fragrant and velvety dish from sunny Thai cuisine. Its history roots in traditional Thai soups that combine exotic spices and rich creamy textures. The velvety pumpkin puree infused with the spicy aroma of curry and freshness of ginger offers a harmonious blend of sweetness and spiciness. Coconut milk adds tenderness and richness, making each spoonful of soup warming and soothing. This dish is perfect for autumn and winter evenings, creating an atmosphere of coziness and warmth. Serving with cilantro and crunchy pumpkin seeds adds textural variety. Pumpkin soup with coconut milk and ginger is not just food but a culinary journey into the world of Eastern aromas and flavors.
1
Clean the pumpkin and cut it into small pieces.
- Pumpkin: 1 piece
2
In a thick-bottomed pot, sauté chopped onion, garlic, and ginger in coconut oil.
- Onion: 1 head
- Garlic: 3 cloves
- Grated ginger: 1 tablespoon
- Coconut oil: 1 tablespoon
3
Add curry paste and sauté everything a bit more.
- Red curry paste: 1 teaspoon
4
Next, add pumpkin, coconut milk, and water so that the liquid covers the vegetables, season with salt, and simmer on low heat until the pumpkin is completely soft.
- Pumpkin: 1 piece
- Coconut milk: 200 ml
- Salt: to taste
5
Blend the soup until smooth puree.
6
Serve decorated with a sprig of cilantro and pumpkin seeds.
- Cilantro: to taste
- Pumpkin seeds (pepitas): to taste
