Thai Pumpkin Soup

An aromatic and warming soup with tender pumpkin, coconut milk, and spicy Thai red curry paste. The perfect dish for autumn evenings — light, vegetarian, and incredibly delicious.

Ingredients

• 1500 g Pumpkin
• 4 tsp Sunflower oil
• 1 pcs Onion
• 1 tbsp Fresh ginger
• 1 pcs Lemongrass
• 4 tbsp Thai red curry paste
• 400 ml Coconut milk
• 800 ml Vegetable broth
• to taste Lime juice
• to taste Sugar
• to taste Fresh red chili pepper

Instructions

1. Preheat the oven to 200°C. Cut the pumpkin into chunks, place on a baking sheet, generously drizzle with half of the oil, season with salt and pepper. Bake for 30 minutes until golden and tender.
2. In a large pot, heat the remaining oil, add the diced onion, grated ginger, and whole lemongrass. Cook over medium heat for 8–10 minutes until the onion is soft.
3. Add the curry paste, stir, and cook for another minute until fragrant.
4. Add the roasted pumpkin, pour in all the coconut milk except for 3 tablespoons reserved for serving, and add the vegetable broth. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove the lemongrass.
5. Let the soup cool slightly, then blend with an immersion blender until smooth. Return to the pot and heat through. Season with salt, black pepper, lime juice, and sugar to taste.
6. Ladle the soup into bowls, drizzle with the reserved coconut milk, and top with sliced fresh red chili pepper if you prefer extra heat.