Thai Pumpkin Soup

Ingredients

• Fresh cilantro - For garnish
• Salt - To taste
• Brown sugar - 1 tablespoon
• Fish sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Red curry paste - 2 tablespoons
• Vegetable broth - 2 cups
• Coconut milk - 1 can (400ml)
• Pumpkin - 1 small, peeled and diced

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the garlic, ginger, and red curry paste. Cook for 2 minutes until fragrant.
3. Add the diced pumpkin and cook for another 5 minutes.
4. Pour in the coconut milk and vegetable broth. Stir well.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the pumpkin is tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Stir in the lime juice, fish sauce, brown sugar, and salt. Adjust the seasonings to taste.
8. Simmer for another 5 minutes to allow the flavors to meld together.
9. Serve hot, garnished with fresh cilantro.