Thai pumpkin noodle soup
This Thai pumpkin soup is a very flavorful noodle soup in which the sweetness of the pumpkin is perfectly balanced with the heat of red curry paste, Thai red chilies, plus the freshness of lime juice and cilantro. The combination of creamy soup base with slurpy noodles, crunchy peanuts, and bean sprouts makes this vegan Asian soup irresistible.
Servings 4
Calories 90kcal
Equipment
- 1 Large cooking pot
- Knife and chopping board
- 1 ladle
- Hand blender/ stand blender/ food processor
Ingredients
- 800 grams pumpkin, peeled and chopped around 5 cups chopped pumpkin
- 1 medium onion finely chopped
- 2-3 large garlic cloves finely chopped
- A handful of fresh cilantro roughly chopped
- 1 tablespoon fresh lime juice adjust to taste
- 1-2 Thai red chili peppers thinly sliced
- ½ cup bean sprouts optional
- ¼ cup roasted peanuts
- 75 grams uncooked noodles of choice
- 1 tablespoon Thai red curry paste
- 1 can coconut milk 400 ml net weight
- 3 cups vegetable stock
- Salt to taste
- 1 tablespoon vegetable oil or any neutral flavored cooking oil
Instructions
- Heat oil in a large pot. Add chopped onion and cook until it turns translucent.
- Add chopped garlic and saute for a few seconds.
- Add red curry paste and saute for around 30 seconds.
- Add chopped pumpkin and cook with curry paste for 1-2 minutes.
- Add vegetable stock and coconut milk. Mix.
- Cover the pot and cook for around 30 minutes on medium heat or until the pumpkin is cooked well and turns soft.
- Remove the lid of the pot and blend the soup with an immersion blender until it turns smooth and creamy.
- Add noodles and let them get cooked. Turn off the heat.
- Add lime juice, fresh cilantro, bean sprouts, sliced chilies, and roasted peanuts
Video
Notes
- To fasten the process of cooking pumpkin, cut it into small pieces.
- You can also use roasted pumpkin to make this Thai soup.
- If you don't have an immersion blender, use a stand blender or food processor to blend the soup. If using a stand blender, allow the soup to get slightly colder before blending.
- Butternut squash can also be used in this recipe.
- I have used instant ramen in this Asian soup but you can use any type of noodles that you prefer.
- Instead of adding roasted peanuts, roasted cashew nuts can also be used.
- You can also use green or yellow curry paste in this recipe, they all taste good but you will get the best color if you use red curry paste.
- To add more refreshing Thai flavors, crush some fresh Kaffir lime leaves, Thai basil, and lemongrass stalk. Add them to the soup while adding coconut milk and vegetable stock. Remove them before blending the soup.
- To make the soup spicier, add some red pepper flakes or chili oil.
- Fresh ginger also tastes really good in this pumpkin ramen soup. So, if you want to add it, add chopped ginger while adding pumpkin to the pot.
- If you are a vegan or vegetarian and using store-bought curry paste then don't miss to check out the ingredients list. Most Thai curry pastes have fish sauce in them. However, you will also easily find some vegan or vegetarian curry pastes in the market now.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
Nutrition
Calories: 90kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 704mg | Fiber: 4g | Sugar: 4g | Vitamin A: 21260IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 1mg