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 (14 oz)
- 2 cups vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro and toasted pumpkin seeds for garnish
Instructions
- Prepare the pumpkin by cutting it in half, removing seeds, peeling, and cubing it into 1-inch pieces.
- Heat coconut oil in a large pot over medium heat; sauté diced onions until translucent.
- Add minced garlic and grated ginger; cook until fragrant, then stir in Thai red curry paste.
- Incorporate pumpkin cubes, allowing them to caramelize slightly.
- Pour in vegetable broth; bring to a boil and simmer until pumpkin is fork-tender.
- Blend until smooth using an immersion blender or traditional blender.
- Stir in coconut milk and lime juice; gently warm through without boiling.
- Serve garnished with fresh cilantro and toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Blending/Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg