Curried Pumpkin Soup with Lime & Cashews
If you’ve had a Thai curry made with pumpkin, you’ll have an idea just how great a soup can be. This creamy one incorporates all the five tastes — sweet, sour, salty, bitter, and umami — into one warming bowl of goodness that’s sure to excite your taste buds.
Test Kitchen Tip
Red curry paste is a common ingredient in Thai cooking. With a plethora of ingredients it packs a flavor punch, so don’t skip it.
Melt butter in a pot over medium heat. Add onions and bell pepper; sweat until softened, 7–8 minutes.
Add curry paste, ginger, garlic, and coriander; cook 1 minute. Stir in pumpkin purée; cook 1 minute. Stir in broth and coconut milk and simmer 5–7 minutes, then purée soup with a handheld blender.
Stir in cilantro, chili garlic sauce, lime juice, brown sugar, and fish sauce. Season soup with salt; serve with lime wedges and cashews.
So the ginger and garlic distribute evenly and give you the most flavor, grate them on a Microplane.
Cook out some of the moisture in the canned pumpkin to intensify its flavor in the soup.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 22g 110%
Cholesterol 15mg 5%
Sodium 586mg 24%
Carbs 24g 8%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.