Thai Pumpkin Curry Soup

Intense, complex soup inspired by Asian flavors
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Vegetarian
Servings 8

Ingredients
  

  • 2 TBS vegetable oil
  • 4 oz 1 jar red/green curry paste
  • 2 TBS ginger squeeze tube
  • 1 TBS garlic squeeze tube
  • 1 large shallot minced
  • 1 red bell pepper finely diced
  • 1 15 oz can pure pumpkin puree
  • 2 13.5 oz cans lite coconut milk
  • 1½ + 1 cups chicken broth
  • 2 TBS light brown sugar
  • 1 tsp fish sauce
  • 4 oz mushrooms thin sliced, no stem
  • 1 sweet potato peeled cut into ½” cube
  • 1 TBS Salt
  • 8 oz cut green beans frozen
  • ½ cup chopped fresh cilantro plus more for garnish
  • ¼ cup fresh Thai basil leaves plus more for garnish
  • Lime wedge cilantro, basil for garnish

Instructions
 

  • Add oil and curry paste to a large saucepan set over medium-high heat, Break up the curry paste and toast until aromatic. Add ginger, garlic, shallot, and red pepper and cook until soft and translucent, ~3 mins.
  • Stir in pumpkin puree and cook until thick and reduced, ~5 mins. Add coconut milk, broth, brown sugar, fish sauce, sweet potato and mushrooms.
  • Bring to a boil then reduce heat to a simmer; cook until flavors meld, ~10 mins.
  • Use immersion blender to blend ingredients into a thick consistency. Adjust with additional chicken broth as needed. Taste and season with salt as needed.
  • Add green beans and continue to simmer. Add cilantro and Thai basil.
  • Serve with garnishes.