Pumpkin Curry and Lemongrass Soup

Name: Pumpkin Curry and Lemongrass Soup
Cuisine: Asian, Thai
Ingredients: 3 tablespoons canola oil; 1 small white onion, chopped; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 stalk of lemongrass, bruised; 3 tablespoons Thai red curry paste; One 15-ounce can pure pumpkin puree; 2 cups low-sodium vegetable broth; Kosher salt; One 14-ounce can unsweetened coconut milk; 2 tablespoons lime juice; Fresh cilantro, for garnish (optional); Thinly sliced Fresno chile, for garnish (optional)

2 steps

Adapted to my taste buds from @foodandwine

Updated at: Thu, 17 Aug 2023 03:40:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories236.9 kcal (12%)

Total Fat21.3 g (30%)

Carbs12.4 g (5%)

Sugars3.2 g (4%)

Protein2.8 g (6%)

Sodium429.1 mg (21%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonscanola oil

1 tablespoonginger

freshly grated

1stalk of lemongrass

bruised

3 tablespoonsthai red curry paste

1 x 15 ouncecan pure pumpkin puree

2 cupslow-sodium vegetable broth

kosher salt

1 x 14 ouncecan unsweetened coconut milk

2 tablespoonslime juice

fresh cilantro

for garnish, optional

Fresno chile

Thinly sliced, for garnish, optional

Instructions

Step 1

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.

Step 2

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.