Thai-Inspired Pumpkin Soup
Community Member
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 tablespoon sunflower oil
- 1 tablespoon ginger purée
- 1 onion, roughly chopped, medium size
- 1 clove garlic, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 1 stalk lemongrass, smashed
- 1 can coconut milk
- 1 can pumpkin puree
- 2 tablespoons red thai curry paste
- 1 teaspoon sugar
- 1 teaspoon fish sauce, optional
- 1 teaspoon lime juice
- ½ lb frozen peas (200 g)
- 1 bird’s eye chile, optional
Nutrition Info
- Calories 228
- Fat 14g
- Carbs 23g
- Fiber 6g
- Sugar 11g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
- Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
- Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
- Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
- Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
- Bring to a boil and then leave on a low; simmer for another 10 minutes.
- Remove lemongrass stalks.
- Blend in batches (or use a hand held immersion blender) till smooth.
- Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
- Serve.
- Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here
