Spicy Pumpkin Soup Recipe

Today’s Special: Spicy Pumpkin Soup

Hello, lovely readers! Today, I’m excited to share with you my recipe for Spicy Pumpkin Soup. As the weather gets cooler, I find that nothing warms me up quite like a bowl of hearty soup. This dish is perfect for a cozy night in or to impress your guests at a dinner party.

Ingredients:

• 1 small pumpkin (about 1kg)
• 400ml coconut milk
• 2 tbsp red curry paste
• 1L vegetable broth
• 3 cloves of garlic
• 1 onion
• 1-inch piece of ginger
• 1 lime
• Fresh coriander for garnish

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• immersion blender

To begin, peel and chop the pumpkin into small chunks, roughly chop the onion, mince the garlic, and grate the ginger. In a large pot, sauté the onion, garlic, and ginger until fragrant. Add the red curry paste and cook for another minute.

Next, add the chopped pumpkin to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is soft and cooked through.

Once the pumpkin is tender, stir in the coconut milk and the juice of the lime. Use an immersion blender to blend the soup until smooth and creamy. Season with salt and pepper to taste.

Serve the Spicy Pumpkin Soup hot, garnished with fresh coriander. This soup pairs perfectly with some crusty bread or a side salad for a complete meal.

This recipe makes approximately 4 servings, with each serving weighing around 400g. One serving of this Spicy Pumpkin Soup is approximately 250 calories.

Pro tip: For an extra kick of heat, add a chopped red chili pepper to the soup before blending for an added layer of flavor.

I hope you enjoy making and sharing this Spicy Pumpkin Soup with your loved ones. Feel free to get creative and adjust the recipe to suit your taste preferences. Happy cooking!