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Thai Coconut-Pumpkin Soup

Photo: Iain Bagwell
Active time 40 mins
Total time 1 hr, 5 mins
Yield

Serves 8 (serving size: about 3/4 cup)

Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed. The combination of red curry paste, ginger, and coconut milk result in a Thai-inspired meal. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like salty-sweet pepitas make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Other topping options include fried onions and garlic, chopped Thai basil, or a drizzle of chili sauce. Sprinkle with freshly ground black pepper, if desired.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, chopped
  • 4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
  • 1 large Granny Smith apple, cut into 1/2-in. cubes
  • 1 tablespoon plus 1 teaspoon red curry paste
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 cups unsalted vegetable stock (such as Swanson)
  • 3/4 cup light coconut milk
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro
  • Lime wedges

Nutrition Information

  • Calories 147
  • Fat 5.3 g
  • Satfat 1.6 g
  • Monofat 2.5 g
  • Polyfat 0.4 g
  • Protein 4 g
  • Carbohydrate 23 g
  • Fiber 2 g
  • Cholesterol 0.0 mg
  • Iron 1 mg
  • Sodium 253 mg
  • Calcium 24 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, curry paste, ginger, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

  2. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in coconut milk and lime juice, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cilantro. Serve with lime wedges.