Spicy Thai Pumpkin Soup with Coconut Milk
Silky pumpkin soup with coconut milk and Thai curry paste. Quick to make with a short ingredient list and easy swaps.
Servings: 2
Ingredients
- 1 pound pumpkin peeled & diced, 450 g
- 1 can coconut milk 13.5 ounces/400 ml
- 1 tablespoon Thai curry paste
- 1 cup mushrooms sliced, 100 g
- 1 medium onion chopped
- 1 sachet ramen noodles cooked separately
- salt to taste
- ½ chili pepper mild, optional
- 1 lemon wedge + extra for garnish, optional
- parsley or cilantro to garnish
Instructions
- Add diced pumpkin and diced onion to a pot. Add Thai curry paste and stir to coat. Saute over medium heat, stirring occasionally.
- Pour in coconut milk and bring to a boil. Reduce heat and simmer until the pumpkin is tender.
- Meanwhile, cook the noodles following the packet instructions and pan-roast the mushrooms.
- Blend the soup until smooth. Season with salt to taste. Squeeze in some lemon juice if you like and stir.
- Serve topped with pan-roasted mushrooms, sliced mild chili and parsley or cilantro. For the noodle version, divide cooked noodles into bowls and ladle the hot soup over.
Notes
- Mushrooms, cilantro or parsley and chili are optional.
- Red or green curry paste both work. Start with one tablespoon, add more to taste.
- Pumpkin or butternut both work.
- This soup doubles easily. Use a larger pot and simmer until the pumpkin is tender.
- Ramen noodle variation: Cook noodles separately, divide into bowls and ladle hot soup over.
Nutrition
Calories: 488 kcal (24%), Carbohydrates: 30 g (10%), Protein: 9 g (18%), Fat: 42 g (65%), Saturated Fat: 37 g (231%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Sodium: 46 mg (2%), Potassium: 1502 mg (43%), Fiber: 3 g (13%), Sugar: 11 g (12%), Vitamin A: 21020 IU (420%), Vitamin C: 56 mg (68%), Calcium: 118 mg (12%), Iron: 9 mg (50%)
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Did you make this recipe?I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
