Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon light olive oil
  • 1/2 cup chopped red onions
  • 1 teaspoon minced garlic
  • 2 tablespoons Thai red curry paste
  • 1 and 1/2 cups pumpkin puree
  • 1 teaspoon minced ginger
  • 1 teaspoon light brown sugar
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper powder (or to taste)
  • 4 cups vegetable broth (divided)
  • 2 cups coconut milk

Instruction

  • Heat olive oil in a pan over medium-high heat.
  • Once the oil is hot, add onions and garlic and cook for 2-3 minutes, stirring frequently.
  • Add red curry paste and cook for a minute, stirring continuously.
  • Stir in pumpkin puree, ½ cup of vegetable broth, ginger, brown sugar, pepper flakes, salt, and pepper powder, and cook the soup for 4-5 minutes.
  • Note – Vegetable broth also has a lot of salt in it, so be careful with the additional salt.
  • Stir in the remaining broth and coconut milk.
  • Check for salt and pepper and add more if required.
  • Bring the soup to a low boil and switch off the heat immediately once it comes to a boil. Serve hot.