Thai Yellow Curry Pumpkin Soup - Vegetarian
This Velvety Thai Yellow Curry Pumpkin Soup with Coconut Milk brings together the creamy richness of coconut milk and the warming spices of Thai yellow curry paste. It's a perfectly balanced dish that combines the sweetness of pumpkin with the slight heat of curry, making it a comforting choice for any cool evening.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Thai yellow curry paste
- 4 cups pumpkin puree
- 2 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt to to taste
- 1/4 teaspoon black pepper
- Optional: cilantro cilantro and red chili flakes for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in the Thai yellow curry paste and cook for an additional minute, allowing the flavors to meld.
- Add the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for 10 minutes, allowing the flavors to develop.
- Pour in the coconut milk and stir in soy sauce and lime juice. Season with salt and black pepper to taste.
- Let the soup simmer for another 5 minutes, then use an immersion blender to blend the soup until smooth and velvety.
- Serve hot, garnished with cilantro and red chili flakes if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 16g | Protéines: 4g | Fat: 16g | Sucre: 5g
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