Name: Thai Pumpkin Soup with Coconut & Kaffir Lime
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup pumpkin or butternut squash, peeled and diced (about 150g); 2/3 cup canned coconut milk, plus extra for garnish; 1 cup vegetable broth (low sodium preferred); 2 kaffir lime leaves; 1-inch piece fresh ginger, peeled and sliced; 1 clove garlic, sliced; 1/2 small shallot, chopped; 1 tsp vegetable oil; 1/2 tsp salt, or to taste; 1/2 tsp sugar (optional, to balance); 1/2 lime, cut into wedges; 1 small red chili, thinly sliced (for garnish); 1 tbsp fresh cilantro leaves (for garnish)

Thai Pumpkin Soup with Coconut & Kaffir Lime

PickledBroccoli4365

This Thai Pumpkin Soup with Coconut & Kaffir Lime is a bowl of pure comfort: rich, creamy, and aromatic, with bright citrusy notes from kaffir lime and a gentle warmth from ginger. Finished with a swirl of coconut milk, a sprinkle of fresh chili, and fragrant cilantro, every spoonful is both soothing and lively. Quick to prepare and deeply flavorful, this vegan entree is perfect for a light dinner or lunch, especially when paired with jasmine rice or crispy tofu.

Ingredients

Instructions

Heat vegetable oil in a medium saucepan over medium heat. Add shallot, garlic, and ginger; sauté 2-3 minutes until fragrant and softened.
Add diced pumpkin (or butternut squash), kaffir lime leaves, salt, and sugar. Stir for 1 minute to coat with aromatics.
Pour in vegetable broth and 2/3 cup coconut milk. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-18 minutes until pumpkin is very soft.
Remove kaffir lime leaves. Use an immersion blender (or transfer to a blender) to puree soup until completely silky and smooth.
Taste and adjust seasoning, adding more salt or lime juice as desired for brightness.
Pour into a bowl. Swirl a spoonful of coconut milk on top. Garnish with sliced red chili and fresh cilantro leaves. Serve with a lime wedge on the side.