Best 3 Pumpkin Soup With Thai Green Curry Paste Croutons Recipes

Indulge in the harmonious fusion of Thai and Western flavors with our irresistible Pumpkin Soup with Thai Green Curry Paste Croutons. This culinary masterpiece elevates the classic pumpkin soup with the vibrant aromatics of Thai green curry paste, creating a symphony of flavors that tantalize the senses. Accompanying this delectable soup are three equally enticing recipes: Thai-inspired croutons, a refreshing cucumber salad, and a zesty cilantro-lime vinaigrette. Each element is carefully crafted to complement the soup, resulting in a delightful and memorable dining experience. Whether seeking a cozy meal on a chilly day or impressing dinner guests, this pumpkin soup with Thai green curry paste croutons and its accompanying recipes are sure to captivate and satisfy.

Here are our top 3 tried and tested recipes!

THAI PUMPKIN SOUP WITH GREEN CURRY

Thai Pumpkin Soup With Green Curry image

Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.

Provided by mell_2

Categories Thai

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
1 tablespoon fresh ginger, peeled and minced
1 garlic clove, minced
2 cups canned pumpkin
1 1/2 cups light coconut milk
1 1/2 cups skim milk
1/2 teaspoon green curry paste
1 pinch dried thyme
1 teaspoon lime juice
1/2 teaspoon salt
freshly ground pepper

Steps:

Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.

Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3

SIMPLE CURRY PUMPKIN SOUP

Simple Curry Pumpkin Soup image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons minced ginger
1 mounded tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Two 15-ounce cans pumpkin puree
3 cups vegetable stock
1 cup coconut milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup roasted pumpkin seeds
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon olive oil
Pinch of turmeric
Pinch of kosher salt

Steps:

Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
Serve the soup in bowls and garnish with the herby pumpkin seed topping.

THAI PUMPKIN SOUP

Thai pumpkin soup image

Make the most of autumn's harvest with this warming, seasonal soup

Provided by James Martin

Categories Lunch, Soup

Time 1h5m

Number Of Ingredients 10

Ingredients

1.5kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium

Tips:

For a smoother soup, blend until velvety using an immersion blender or transfer to a regular blender in batches.
If you like a little heat, add an extra 1/2 to 1 teaspoon of Thai green curry paste.
For a vegan version, use vegetable broth instead of chicken broth and omit the chicken.
If you don't have any croutons on hand, you can make your own by cutting bread into small cubes and toasting them in the oven with olive oil, salt, and pepper.
Garnish with fresh cilantro, chopped peanuts, or a dollop of coconut cream for an extra layer of flavor.

Conclusion:

This pumpkin soup with Thai green curry paste is an easy and delicious meal that is perfect for a fall or winter night. The combination of sweet pumpkin, creamy coconut milk, and spicy Thai curry paste creates a flavorful and satisfying soup that is sure to warm you up from the inside out. Serve it with a side of bread or rice for a complete meal. Enjoy!