Thai Red Curry Pumpkin Soup with Coconut & Lime
40 min · Easy
#autumn#dairy-free#light#soup#thai#weeknight
Close your eyes and it's a warm evening at a Bangkok night market: red curry paste sizzling in a wok, coconut milk, lime squeezed at the last second. Here all of it goes into sweet autumn pumpkin — a silky, bright-orange soup that turns a grey afternoon into a trip in 40 minutes, finished with toasted pumpkin seeds for crunch.
Ingredientsfor 4 portions
- 1000 g Pumpkin, peeled, cut into chunks
- 400 ml Unsweetened Coconut Milk
- 4 tsp Thai Curry Paste, Red
- 1 medium Yellow Onion, chopped
- 3 clove Garlic, sliced
- 1 tbsp Ginger, grated
- 2 tsp Instant Vegetable Broth Soup, dissolved in 800 ml hot water
- 1 tbsp Soy Sauce
- 1 Lime, juiced
- 10 g Cilantro, leaves picked
- 40 g Pumpkin Seeds, Unsalted
- 1 tbsp Vegetable Oil
Steps
- Heat the oil in a large pot over medium heat and fry the onion for 5 minutes until soft. Add the garlic, ginger and curry paste and fry for 1–2 minutes, stirring, until the paste darkens and smells fragrant — frying wakes up the spices.
- Add the pumpkin and the hot broth, bring to the boil, then cover and simmer for 18–20 minutes, until the pumpkin collapses when pressed with a spoon.
- Meanwhile, toast the pumpkin seeds in a dry pan over medium heat for 3–4 minutes, shaking, until they puff up and start to pop.
- Stir in most of the coconut milk, keeping a little back for serving, and blend until completely smooth. Season with the soy sauce and lime juice — it should taste sweet, salty, sour and warm all at once.
- Ladle into bowls, swirl in the reserved coconut milk and finish with the toasted seeds and cilantro.
