Creamy Thai Pumpkin Soup
Soups & Salads

Creamy Thai Pumpkin Soup

LIBBY'S®
Creamy Thai Pumpkin Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
5 min
Recipe Info - Cook Time
Cook 
30 min
Recipe Info - Serving Size
Servings
6 servings

Creamy Thai Pumpkin Soup offers a delightful blend of flavors and textures. This vibrant dish from LIBBY'S® showcases the brilliant fusion of creamy textures and aromatic spices, making it an appetizing choice for various occasions.

The Creamy Thai Pumpkin Soup is perfect for lunch or dinner. The rich base is crafted using a can of LIBBY'S® 100% Pure Pumpkin, ensuring an authentic and robust pumpkin taste that beautifully complements the other ingredients. Infused with the savory depth of MAGGI® Vegetable Flavor Bouillon Cube, the broth exudes a heartwarming and earthy flavor that is simply irresistible.

This delicious soup is further enriched with NESTLÉ® CARNATION® Evaporated Milk, adding a velvety texture that enhances its creamy consistency. The potential addition of fresh cilantro and lime wedges brings a refreshing burst of flavor and a hint of zesty brightness, elevating the overall dish.

Ideal for those seeking an easy and quick recipe, this meatless soup can be prepared in less than an hour, making it a convenient option for busy days. It's particularly suited for special occasions such as Anniversary Dinners, providing a comforting and flavorful experience that's both sophisticated and satisfying.

INGREDIENTS

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.
CARNATION® MILKS

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Step 1

Combine bouillon cube with water in a medium bowl or liquid measuring cup and mix until combined. Set aside.

Step 2

Sauté onion, garlic and ginger with oil in a medium sauté pan over medium heat until onion is translucent. Add curry paste and salt. Cook 2-3 minutes. Stir in bouillon and pumpkin and bring mixture to a simmer over medium heat. Turn heat down to low and let simmer for 15 minutes.

Step 3

Stir in coconut milk, lime juice, and evaporated milk and turn off the heat. Let the mixture cool for 5 minutes. If desired, purée the mixture in a blender and return it to the pan to be warmed before serving. Use fresh cilantro and lime wedges as optional garnishes.

INGREDIENTS

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