Fragrant Thai Butternut Pumpkin Soup
This aromatic vegan Thai butternut pumpkin soup is velvety, flavorful, and packed with a delightful balance of Thai spices. Ginger, lemongrass, and coconut milk harmonize perfectly with sweet butternut pumpkin, creating a comforting soup that will transport you straight to Thailand. Enjoy the beautiful blend of flavors in each spoonful!
ingredients
- 1 medium butternut pumpkin, peeled, deseeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2-inch piece of ginger, grated
- 1 lemongrass stalk, bruised and sliced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
steps
- 1.
In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, ginger, and lemongrass until fragrant and softened.
- 2.
Add the red curry paste and cook for another minute, stirring well to coat the vegetables.
- 3.
Add the cubed butternut pumpkin and stir to combine with the curry paste mixture.
- 4.
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the pumpkin is tender, about 20 minutes.
- 5.
Remove the lemongrass stalk from the pot.
- 6.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer to a blender in batches to puree.
- 7.
Return the soup to the pot and stir in the coconut milk, soy sauce, lime juice, and maple syrup. Season with salt and pepper to taste.
- 8.
Heat the soup gently until warmed through.
- 9.
Ladle the fragrant Thai butternut pumpkin soup into bowls and garnish with fresh cilantro and sliced red chili, if desired.
- 10.
Serve hot and savor the flavors of Thailand!
