Red Curry Pumpkin Soup
You can never have too many soup recipes, so give Red Curry Pumpkin Soup a try. One portion of this dish contains about 9g of protein, 35g of fat, and a total of 473 calories. This recipe serves 4 and costs $2.78 per serving. It is an affordable recipe for fans of Indian food. A mixture of red curry paste, chicken stock, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Feed Me Phoebe has 36 fans. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 79%. Try Red Curry Roasted Pumpkin, Pumpkin and Thai Red Curry Chicken, and Pumpkin & Green Bean Red Curry for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 15-ounce can coconut milk
2 cups vegetable or chicken stock
2 tablespoons finely chopped cilantro
2 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon honey
2 tablespoons lime juice
2 tablespoons coconut or extra-virgin olive oil
2 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
2 teaspoons red curry paste
2 teaspoons salt
1 large sweet onion, diced
Equipment:
dutch oven
blender
bowl
Cooking instruction summary:
Heat the oil in a large Dutch oven or stockpot. Saut the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.Carefully stir in the pumpkin, stock, coconut milk, honey, curry paste and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Stir in the lime juice. Puree using an immersion or stand blender until very smooth.Serve the soup in bowls and garnish with the cilantro.
Step by step:
1. Heat the oil in a large Dutch oven or stockpot. Saut the onion over medium-high heat until soft, about 5 minutes.
2. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.Carefully stir in the pumpkin, stock, coconut milk, honey, curry paste and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Stir in the lime juice. Puree using an immersion or stand blender until very smooth.
3. Serve the soup in bowls and garnish with the cilantro.
Nutrition Information:
covered percent of daily need
