Thai Pumpkin Ginger Soup

Immerse yourself in the exotic warmth of Thai cuisine with this creamy Thai Pumpkin Ginger Soup, a perfect fusion of rich flavors and comforting textures. Made with velvety pumpkin, creamy coconut milk, and an aromatic blend of fresh ginger, garlic, and Thai red curry paste, this vibrant soup delivers a delightful balance of sweetness, spice, and zest. Lime juice and soy sauce enhance its tangy umami depth, while a touch of brown sugar adds a subtle hint of sweetness. Ready in just 45 minutes, this quick and easy recipe is perfect for cozy weeknight dinners or elegant entertaining. Serve it topped with fresh cilantro and crunchy pumpkin seeds for a stunning presentation and a satisfying crunch. Whether you're craving autumnal comfort or bold Southeast Asian flavors, this soup is your new go-to recipe.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups pumpkin (peeled, seeded, and cubed)
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable stock
• 1 medium onion (chopped)
• 1 tablespoon fresh ginger (grated)
• 3 cloves garlic (minced)
• 1 tablespoon Thai red curry paste
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 teaspoon light brown sugar
• 2 tablespoons fresh cilantro (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5 minutes or until translucent.

Step 3

Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for another minute, stirring frequently, until fragrant.

Step 4

Add the cubed pumpkin, vegetable stock, soy sauce, and light brown sugar. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes or until the pumpkin is tender.

Step 6

Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.

Step 7

Return the soup to the pot over low heat, and stir in the coconut milk, lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 8

Cook for an additional 5 minutes, stirring occasionally, to heat the soup through.

Step 9

Serve hot in bowls, garnished with fresh cilantro and pumpkin seeds, if desired.

Nutrition Facts

Serving size	2514.6 grams (2514.6g)

Amount per serving	% Daily Value*
Calories	1209

Total Fat 47.20g	61%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4451mg	194%
Total Carbohydrate 182.70g	66%
Dietary Fiber 20.40g	73%
Total Sugars 77.80g
Protein 35.00g	70%

Vitamin D 0IU	0%
Calcium 422mg	32%
Iron 15mg	84%
Potassium 5752mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 10.8%

Carbs: 56.4%