Coconut Pumpkin Thai Soup with Roasted Pepitas
All throughout summer, I had these crazy nostalgic cravings for soup. I literally hated the beautiful weather (SO ungrateful, I know) because all I wanted was comfort food in a bowl. And now…my wish has been granted. Ugly days bring beautiful food.
The day I made this Coconut Pumpkin Thai Soup, I was so excited that I inhaled half of it before I remembered a) I’m not a monster and b) I should probably save some for the hubby.
The soup is thick and creamy, which happens to be THE BEST texture ever. I really love the flavors here – pumpkin, coconut and curry mix in a way that’s cohesive and complex. Plus…cilantro. If you’re a normal human, you might just add some cilantro for garnish. If you’re like me, you’ll pile it on by the handful, adding more as you go until it turns into a cilantro salad. Probably don’t do that.
Recipe adapted from Food Babe.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
- 2 teaspoons coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 (14-ounce) can pumpkin puree
- 1 (14-ounce) can vegetable broth
- 1 (14-ounce) can coconut milk
- 1 bay leaf
- 2 tablespoons red curry paste
- 1/4 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 4 tablespoons pumpkin seeds (pepitos)
- 4 tablespoons fresh cilantro
In a pot with a lid, heat coconut oil over medium heat. Add the onions, garlic, salt and pepper; cook 5-7 minutes or until onions are softened.
Add stock, coconut milk, pumpkin, bay leaf, curry paste, thyme and nutmeg. Bring to a boil, then reduce heat, cover and simmer for 15 to 20 minutes.
Remove bay leaf, take off heat and blend soup in a blender.
To serve, spoon into bowls and top with cilantro and pepitas.
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This post was written by Sarah Mason exclusively for BonBon Break Media, LLC.