Ingredients
Scale
- 2 pounds pumpkin or butternut squash (peeled and cubed)
- 2 tablespoons coconut oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2–3 tablespoons Thai red curry paste
- 1 can coconut milk (full-fat)
- 2 cups vegetable broth
- Soy sauce (for seasoning)
- Lime juice
Instructions
- Prepare the pumpkin by cutting it in half, removing the seeds, peeling, and cubing it.
- Heat coconut oil in a large pot over medium heat; sauté onions until translucent. Add garlic, ginger, and curry paste, cooking until fragrant.
- Stir in pumpkin cubes and cook for about 3 minutes to caramelize edges.
- Add vegetable broth and bring to a gentle boil; reduce heat and simmer until pumpkin is fork-tender (about 15-20 minutes).
- Blend the mixture until smooth using an immersion blender or traditional blender.
- Return to low heat; stir in coconut milk, soy sauce, lime juice, and sugar. Warm through without boiling.
- Adjust seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 345mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg