Thai Pumpkin Curry Soup
Thai Pumpkin Curry Soup
Rated 5.0 stars by 2 users
Category
Soups and Breads
Author:
Submitted by Chef Laura Rainey
Ingredients
Ingredients
- 3 tablespoons red curry paste
- 2 tablespoons ginger
- 1 large garlic clove, minced
- 1 large shallot, minced
- 1 red bell pepper, cored and finely diced
- 1 (15- ounce) can of pumpkin puree
- 2 (13.5 ounces) cans of coconut milk
- 2 ½ cups chicken or vegetable broth
- 2 tablespoons light brown sugar, plus more as needed
-
1 tablespoon Fustini's Ginger & Honey balsamic
- 3 ounces shiitake mushrooms, stemmed and thinly sliced
- 1 medium sweet potato, peeled and cut into ½-inch pieces
- ¼ pound green beans, trimmed and cut into 1-inch pieces (about 1 cup)
- ½ cup loosely packed fresh cilantro, chopped
- lime wedges, for serving
- jasmine rice, for serving
Directions
- To a large saucepan or Dutch oven set over medium-high heat, add oil and curry paste. Use a wooden spoon to break up the curry paste and toast until aromatic. Add ginger, garlic, shallot, and red pepper and cook until soft and translucent, about 3 minutes. Stir in pumpkin puree and cook until thick and reduced, about 5 minutes.
Add coconut milk, broth, sugar, balsamic, mushrooms, and sweet potato, bring to a boil and reduce heat to simmer, cook until flavors meld, about 10 minutes. Add green beans and continue to simmer until tender, about 7 minutes. Add herbs, taste and adjust seasoning with sugar and fish sauce. To serve: Divide soup between bowls and garnish with herbs, serve with lime and jasmine rice.
Does the rice go in the soup or on the side? I went without any and it was just fine; actually added a little more pumpkin for a thicker/creamier texture. Will definitely make again!
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