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Thai Pumpkin Soup
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Test Kitchen Approved Recipe

YIELD
8 cups

INGREDIENTS

  • 1 Tbsp. vegetable oil
  • 1 yellow onion, finely diced
  • 2 Tbsp. Red Thai Curry
  • 2 Tbsp. fish sauce
  • 1 Tbsp. water
  • 2 (15 oz.) cans pumpkin puree
  • 1/4 cup brown sugar, packed
  • 6 cups vegetable stock
  • 2 to 3 Dried Makrut Lime Leaves
  • 1 (14 oz.) can coconut milk
  • 1 Tbsp. fresh minced cilantro
  • Chopped cilantro, to garnish

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DIRECTIONS

Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 to 6 min. In a small bowl, mix together Red Thai Curry, fish sauce, and water to make a paste. Stir paste into onions and cook for 1 min., or until fragrant. Add pumpkin puree, brown sugar and stock. Stir until combined. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk (reserving 2 to 3 Tbsp. for drizzling) and simmer for 10 more min. Remove lime leaves before serving with cilantro and a drizzle of coconut milk.



SERVING SUGGESTIONS

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.

THANKS TO
Matt Wallington

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

0.50oz Bag  
Net 0.50oz
$10.65

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