Thai Coconut Pumpkin Soup

Name: Thai Coconut Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg pumpkin or kabocha squash, cubed; 1 can coconut milk; 3 cups vegetable broth; 2 stalks lemongrass, bruised; 3 slices galangal; 4 kaffir lime leaves; 3 tbsp red curry paste; 1 tbsp fish sauce; 1 tsp palm sugar; fresh cilantro and chilli oil to serve

A smooth, fragrant Thai-spiced soup, simmering coconut milk and pumpkin with lemongrass and galangal.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

American

comfortsoup

Ingredients

1 kgpumpkin or kabocha squash, cubed

1 cancoconut milk

3 cupsvegetable broth

2 stalkslemongrass, bruised

3 slicesgalangal

4kaffir lime leaves

3 tbspred curry paste

1 tbspfish sauce

1 tsppalm sugar

fresh cilantro and chilli oilto serve

Instructions

Simmer lemongrass, galangal, and lime leaves in broth 10 min; strain.

Fry curry paste in a little coconut milk 2 min.

Add pumpkin, strained broth, and remaining coconut milk; simmer 20 min.

Blend; season with fish sauce and sugar. Top with cilantro.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

1.7g

Fat

Carbs

8.2g

Fiber

0.7g

Sodium

1188mg

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