Lunch & Dinner

Thai Pumpkin Soup

Thai Pumpkin Soup
Level
Easy
Prep
10 minutes
Cook
30 minutes
Servings
Makes 5 servings
KEY INGREDIENTS
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
INGREDIENTS
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 2 1/2 cups low sodium vegetable broth
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons fish sauce
  • 2 red, orange or yellow bell peppers, thinly sliced
  • 1/2 (8-ounce) package rice noodles
  • 3/4 cup full-fat coconut milk
  • Juice of half of a lime
  • Fresh cilantro for garnish
  • Cashews for garnish
MAKE IT
Step 1
In a large soup pot, heat the olive oil. Add garlic, ginger and curry paste and stir together and simmer for 1-2 minutes to allow for the flavors to come together.
Step 2
Add vegetable broth and pumpkin puree. Stir together with salt, pepper, turmeric and fish sauce and bring to a boil.* Add peppers. Reduce the heat to low and simmer for 10 minutes stirring occasionally.
Step 3
Add in the noodles and cook for an additional 10 minutes until tender. Finally stir in the coconut milk and lime juice.
Step 4
Remove from heat, garnish with fresh cilantro, and cashews and enjoy!
Step 5
*At this point you can use an immersion blender for an even creamier, smooth soup consistency.
WHAT PEOPLE ARE SAYING