Thai 30 min

Thai Pumpkin Soup with Coconut Milk

Name: Thai Pumpkin Soup with Coconut Milk
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 lbs kabocha squash or butternut squash, peeled and cubed; 1 can (13.5 oz) full-fat coconut milk; 2 cups vegetable broth; 3 shallots, roughly chopped; 4 cloves garlic, roughly chopped; 1 stalk lemongrass, white part, minced; 1 tablespoon red curry paste; 2 tablespoons fish sauce (or soy sauce); 1 tablespoon palm sugar; 4 kaffir lime leaves; Fresh cilantro and toasted pumpkin seeds for serving; 1 tablespoon vegetable oil

veganvegetariandairy-freehealthyspicy

Ingredientsfor 2

280

Cal

Protein

36g

Carbs

14g

Fat

12 lbs kabocha squash or butternut squash, peeled and cubed
21 can (13.5 oz) full-fat coconut milk
32 cups vegetable broth
43 shallots, roughly chopped
54 cloves garlic, roughly chopped
61 stalk lemongrass, white part, minced
71 tablespoon red curry paste
82 tablespoons fish sauce (or soy sauce)
91 tablespoon palm sugar
104 kaffir lime leaves
11Fresh cilantro and toasted pumpkin seeds for serving
121 tablespoon vegetable oil

Order ingredients on Instacart

Instructions

1
Heat oil in a pot over medium heat. Sauté shallots and garlic for 3 minutes until softened. Add lemongrass and curry paste, stir-fry 2 minutes until very fragrant.
2
Add squash and toss to coat in the paste. Add coconut milk, broth, and kaffir lime leaves. Bring to a simmer.
3
Cook 20 minutes until squash is very tender — a knife should pass through with zero resistance.
4
Remove kaffir lime leaves. Blend the soup with an immersion blender until completely smooth and velvety. Add fish sauce and palm sugar. Taste — the soup should be creamy, mildly spicy, fragrant, and naturally sweet from the squash.
5
Ladle into bowls. Swirl a tablespoon of additional coconut milk on top. Garnish with fresh cilantro and toasted pumpkin seeds. Serve with crusty bread or steamed rice.