Tasty Thai Delight! | Food
Thai Pumpkin Soup Recipe (printable)
This simple Thai soup is nearly effortless to prepare, but it’s complex flavor belies its simplicity. Serve as a first course, or, to make hearty enough for a main course, add cooked shrimp, chicken, or tofu.
Makes 4-6 servings
1 28-ounce can unsweetened pumpkin puree (solid pack pumpkin)
1 32-ounce carton chicken or vegetable broth
1 14-ounce can lite coconut milk
3 tbsp creamy peanut butter
1-1/2 tbsp packed light brown sugar
1-3 tbsp Thai red curry paste (more or less according to taste)
1-2 tsp Asian fish sauce or soy sauce (more or less according to taste)
Juice & zest of 1 medium lime
1/4 cup chopped cilantro leaves
Optional: chopped red bell pepper, chopped green onions, chopped roasted, salted peanuts, lime wedges
1. In a large saucepan, whisk pumpkin, broth, coconut milk, peanut butter, brown sugar, curry paste, and fish sauce to a simmer in a large saucepan over medium-high heat until mixture comes to a simmer.
2. Reduce heat to low and simmer 10 minutes to blend flavors.
3. Season with salt & pepper to taste, then whisk in lime juice and lime zest. Serve with the chopped cilantro and optional accompaniments.
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