Thai Coconut Pumpkin Soup with Lemongrass - Gluten Free
The Lemongrass Infused Thai Coconut Pumpkin Soup is a bowl of pure comfort and warmth. This luscious soup brings together the creamy richness of coconut milk with the subtle sweetness of pumpkin and a zesty punch from lemongrass and ginger. Each spoonful is a delightful combination of exotic flavors, perfect for cozy autumn evenings.
Ingrédients
- 2 cups pumpkin, peeled and cubed
- 1 can coconut milk
- 2 cups vegetable broth
- 1 stalk stalk lemongrass, bruised and chopped
- 1 inch inch ginger, grated
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent, about 5 minutes.
- Add the red curry paste and lemongrass. Cook for another 2 minutes until fragrant.
- Stir in the pumpkin cubes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the pumpkin is tender.
- Remove the lemongrass pieces and carefully blend the soup using an immersion blender until smooth.
- Return the soup to the pot and stir in the coconut milk, fish sauce, lime juice, salt, and black pepper. Simmer for another 5-10 minutes to allow flavors to meld.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 18g | Protéines: 3g | Fat: 16g | Sucre: 6g
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