Ingredients
6
6 servings
- •1 tablespoon sunflower oil
- •1 tablespoon ginger purée
- •1 onion, roughly chopped, medium size
- •1 clove garlic, roughly chopped
- •1 yellow bell pepper, roughly chopped
- •1 stalk lemongrass, smashed
- •1 can coconut milk
- •1 can pumpkin puree
- •2 tablespoons red thai curry paste
- •1 teaspoon sugar
- •1 teaspoon fish sauce, optional
- •1 teaspoon lime juice
- •½ lb frozen peas
- •1 bird’s eye chile, optional
Instructions
- Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
- Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
- Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
- Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
- Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
- Bring to a boil and then leave on a low; simmer for another 10 minutes.
- Remove lemongrass stalks.
- Blend in batches (or use a hand held immersion blender) till smooth.
- Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
- Serve.
Nutritional Facts
Per 6 servings
- Calories: 250
- Carbohydrate: 22g
- Fat: 17g
- Fiber: 5g
- Protein: 5g
- Sugar: 8g
Related Recipes
Thai Pumpkin Soup
Thai Sweet Potato Soup
Spicy Thai Vegetable Soup
Thai Curry Soup
Thai-Indian Veggie Soup
The Best Thai Coconut Soup
Pumpkin Curry Soup
Spicy Chicken Thai Soup
Thai Hot and Sour Soup
Thai Chicken Noodle Soup
Authentic Thai Coconut Soup
