THAI PUMPKIN SOUP RECIPE - (4.6/5)

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Thai Pumpkin Soup Recipe - (4.6/5) image

Provided by á-10847

Number Of Ingredients 10

2 tablespoons red curry paste
2 cups chicken broth or vegetable broth
1 (14-ounce) can coconut milk
2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
2 tablespoons fish sauce or soy sauce
2 tablespoons palm sugar or brown sugar
2 tablespoons lime juice (juice of 1 lime)
Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.
Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
Option: Add 1/4 cup peanut butter! Try it, you'll love it!

Steps:

  • Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about a minute. Add broth, coconut milk, pumpkin purée, fish sauce, palm sugar and lime juice. Bring to a boil, reduce heat and simmer 5 minutes.

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