Thai Pumpkin Soup
This Thai-inspired pumpkin soup is a rich, creamy blend of vibrant flavors with a smooth, velvety texture that's perfect for a cozy meal.
Servings 4 Servings
Calories 135kcal
Equipment
- immersion blender
Ingredients
- 1 stalk lemongrass
- 1 tablespoon olive oil
- ½ yellow onion
- 2 garlic cloves minced
- 1 tablespoon fresh grated ginger
- 1 15 oz can pumpkin puree
- 1 14 oz can coconut milk
- 1½ cups vegetable broth
- 1 tablespoon lime juice
- ½ teaspoon salt or to taste
Instructions
- Slice the lemongrass stalk into 3-inch sections. Using the back of a chefs knife, gently press the stalk until you see the stalk split open slightly.
- In a large pot, heat oil over medium heat. Add the onion and sauté for 5 minutes until it becomes soft and translucent.
- Add the garlic, ginger, and lemongrass, and cook until fragrant, 1-2 minutes.
- Add the pumpkin puree, coconut milk, and broth, stirring to incorporate, and bring to a boil. Reduce to a simmer and simmer for 15 minutes.
- Remove lemongrass stalks. Using an immersion blender, blend until smooth. Stir in lime juice and season with salt to taste.
Notes
No immersion blender? Transfer soup mixture to a blender and blend until smooth. Proceed with caution as blending a hot mixture can build pressure and risk burns, I crack the blender lid a hint when blending hot mixtures.
Nutrition
Calories: 135kcal