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CuisineAsianThaiSoupsHigh-FiberLow-SugarOne-Pot or PanStove TopWeeknightLunchUnder 30 MinutesVegetarianHealthyGluten-Free

Thai-Inspired Pumpkin Soup

Robert M-L
Community Member
August 14, 2023

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Thai-Inspired Pumpkin Soup

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Thai-Inspired Pumpkin Soup

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 250
  • Fat 17g
  • Carbs 22g
  • Fiber 5g
  • Sugar 8g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
  2. Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
  3. Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
  4. Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
  5. Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
  6. Bring to a boil and then leave on a low; simmer for another 10 minutes.
  7. Remove lemongrass stalks.
  8. Blend in batches (or use a hand held immersion blender) till smooth.
  9. Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
  10. Serve.
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