3 Ingredient Thai pumpkin soup

Updated: Jun 5, 2018

It are super easy recipes that still taste amazing that I love the most. The dump-it-all-in-a-pan-and-mix-it ones. This creamy, slightly spicy, colorful Thai coconut soup is definitely one of them; super simple and super delicious!


Ingredients (makes 6 portions)

  • 1 kg - 2.2 lbs Pumpkin cubes*

  • 2 tbspn (40 g - 1.4 oz) red Thai curry paste

  • 150 ml - 5 fl oz Coconut milk, light.

  • Salt (to taste)

  • Water to give it the thickness you prefer. I used ~ 550 ml - 0.5 qrt home made chicken stock at step 2.

*I used frozen pumpkin cubes.


Macros (per portion)


Protein: 2 g


Fat: 2 g


Carbs: 12 g


Energy: 64 kcal


Directions


  1. Add the pumpkin cubes to a large soup pot. Add water to submerge the pumpkin and cook it until the pumpkin cubes are tender and mashable.

  2. Drain the pumpkin, keep 1/2 - 3/4 of the water in the pot. If you like your soup very thick, keep only a bit of water, if you like it thin keep more. Play it on the safe side, you can always add more water again at the end if you'd like your soup to become thinner.

  3. With a (stick) blender, blend the soup until creamy and smooth.

  4. Add the Thai red curry paste, coconut milk and salt to taste and stir to combine.

  5. Heat over low heat until everything is heated up and well mixed.

  6. Serve directly.

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