Thai Pumpkin Soup with lime, garlic, Thai red paste, and coconut milk make a creamy and thick soup. This pumpkin soup is ready in 15 minutes and only has 8 ingredients.
Are you obsessed with soup during the winter? I am but after while the good old standby’s can get boring. To me, Thai Pumpkin Soup is new and exciting. It has a different flavor and thickness that you won’t find in your potato soup or tomato soup. I prefer to use can pumpkin, but only for the convenience factor and that you can make the pumpkin soup year around. Don’t forget to garnish the soup with some sort of nuts to give it a bit of crunch.
- 1 teaspoon vegetable oil
- ½ cup chopped yellow onion
- 2 minced garlic cloves
- 1 ¾ cup pumpkin puree (1 15oz can)
- 1 cup coconut milk
- 1 ½ cup Chicken broth
- 1 tablespoon Thai red paste
- 1 teaspoon lime zest
- 2 tablespoon lime juice
- Garnish: dry roasted pistachios
- Prep your ingredients: Wash your lime. Zest the outside of the lime using a zester. Cut and squeeze the juice out of the lime. Finely chop the onion and mince the garlic cloves.
- Make the Thai Pumpkin Soup: In a sauce pot, heat the vegetable oil on medium high heat and saute the onion and garlic for 2 minutes. Add in the pumpkin puree, coconut milk, chicken broth, Thai red paste, lime zest, and lime juice. Heat for 4 minutes while stirring. Using an immersion blender, mix the Thai pumpkin soup for 1 minute. Once the soup is mixed, let it simmer on medium to low heat till thoroughly warmed.
- Garnish and Serve: Garnish the pumpkin soup with your favorite type of nut, such as pistachios.
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