Thursday, 30 October 2014

Thai Pumpkin Soup

I found this recipe on the Closet Cooking blog. I made this last night and it is officially the easiest and quickest soup I have ever made. I personally love just about anything Thai and I love pumpkin so I was really interested in this flavor combo. The spice actually works really well with the pumpkin.

Pumpkin has many great health benefits too (bonus). Pumpkin is high in fiber and rich in anti-oxidants, minerals and vitamins. Pumpkin is recommended by dietitians in cholesterol controlling and weight reduction programs

2 Tbs red curry paste
2 Cups of chicken or vegetable broth
1 (14 oz) can of coconut milk
2 (15 oz) cans of pumpkin puree or 4 cups of homemade pumpkin puree
2 Tbs fish sauce or soy sauce
2 Tbs palm sugar or brown sugar
2 Tbs fresh lime juice

1.   Heat a large saucepan over medium heat, add the curry paste and cook, stirring until fragrant, about a minute.
2.   Add the broth, coconut milk, pumpkin puree, fish sauce, palm sugar and lime juice, bring to a boil, reduce heat and let simmer for 5 minutes.

This soup would definitely warm you up on a cool fall day. 

1 comment:

  1. This looks delicious! I love Asian flavors and pumpkin together. My favorite Thai restaurant makes a stir-fry type thing that has chunks of pumpkin in it.

    xo, Rochana |