Description
Thai Pumpkin Soup Shooters are a delightful party appetizer that blend the warm, comforting flavors of pumpkin with a hint of Thai spice. Creamy and aromatic, these small servings are perfect for entertaining.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon red Thai curry paste
- 3 cups pumpkin purée (canned or homemade)
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 2 teaspoons brown sugar
- juice of 1 lime
- salt to taste
For Garnish:
- fresh cilantro
- chopped peanuts
Instructions
- Prepare the Soup: Heat coconut oil in a saucepan, sauté onion until softened. Add garlic, ginger, and curry paste, cook until fragrant. Add pumpkin purée, broth, and coconut milk. Simmer for 10–15 minutes.
- Season and Blend: Stir in fish sauce, brown sugar, lime juice, and salt. Purée the soup until smooth and creamy using a blender.
- Serve: Pour into shooter glasses, garnish with cilantro and peanuts before serving.
Notes
- This soup can be made ahead and reheated before serving.
- For a spicier version, add more red curry paste or a dash of chili oil.
- For a smoother texture, strain the soup after blending.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 shooter (about 1/3 cup)
- Calories: 80
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
