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Thai Pumpkin Curry Soup
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Thai Pumpkin Curry Soup
Thai Pumpkin Curry Soup
SERVES: 2-4 Servings
PREP TIME: 5 mins
COOK TIME: 15 mins
TIME: 20 mins
Ingredients
- 1 13.5 oz. Can Coconut Milk (try to use Organic- for thicker consistency)
- 4 tsp curry paste ( you can use red curry or penang curry paste)
- 1 15 oz. can pumpkin puree (try to use organic and plain pumpkin puree)
- 2 cloves garlic, finely minced
- 1/2 tsp ginger, finely minced/grated
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tbsp honey
- 1 tbsp soy sauce
- squeeze of fresh lime juice
- salt to taste
Garnish:
- Cilantro & Pomegranate (Optional)
Directions
- In a heavy bottom stock pot heat three tablespoons of the coconut milk (use the thick cream at the top of the can) over medium high heat along with 4 tsp of the curry paste, garlic, and ginger. Continue to cook this, stirring constantly until raw smell of ginger and garlic has dissipated.
- Add remaining amount of coconut milk, pumpkin puree, spices, soy sauce and honey. Using a whisk, stir until the soup is smooth and creamy with no lumps. Continue to simmer on low heat for 8-10 minutes.
- Serve hot with garnishes like cilantro, pomegranate and lime wedges.
HI THERE! I’M PALAK
Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!
