Ingredients
Scale
- 4 cups fresh pumpkin, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, grated
- Juice of 1 lime
Instructions
- Heat oil in a large pot over medium heat. Sauté diced onions until translucent (about 5 minutes).
- Add minced garlic and grated ginger; sauté for another minute until fragrant.
- Stir in cubed pumpkin and red curry paste; cook for 3-4 minutes.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer for about 20 minutes until pumpkin is tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in lime juice, adjust seasoning if necessary, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg