Thai Pumpkin Soup
recipe

A delicious Thai pumpkin soup that combines the sweetness of butternut squash with spicy red curry paste, creating a perfect flavor combination. This soup is easy to prepare and is perfect for warm days.
Preparation time: About 40 minutes
Serving size: 3 servings
Ingredients:
- ½ kg diced and peeled butternut squash
- 1 large yellow onion, chopped
- 2 tablespoons oil for sautéing
- 3 crushed garlic cloves
- 3 tablespoons red curry paste
- 1 teaspoon crushed and toasted coriander seeds (optional)
- 4½ dl water
- 3 dl coconut milk
- Fresh cilantro
- Fish sauce (to taste)
- A few tablespoons lime juice
Instructions:
1. Heat oil in a pot over medium heat. Add the chopped onion and sauté for a few minutes until it starts to change color.
2. Add crushed garlic and cook for about a minute.
3. Stir in the curry paste and coriander seeds, mixing well and allowing to cook for a few minutes.
4. Add the diced pumpkin and water. Bring to a boil, then reduce the heat and cover the pot.
5. Cook until the pumpkin is completely tender: about 10 minutes for roasted pumpkin cubes or 20-25 minutes for raw pumpkin cubes.
6. Remove the pot from the heat and blend the soup with an immersion blender until it reaches a thick consistency.
7. Stir in the coconut milk, fresh cilantro, fish sauce, and lime juice. Taste and adjust seasoning as needed.
8. Gently heat the soup over low heat for about 10 minutes.
9. Serve the soup topped with fresh cilantro and additional coconut milk if desired.
Nutritional Information (per serving, estimated):
- Calories: 350 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 5 g

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