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Lunche for 4

Thai Pumpkin Soup

Pumpkin, coconut milk, curry paste, and ginger simmer together before blending into a smooth, warming soup.

Typical price

$10.38for 4 servings

$2.60 per serving$10.38 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Thai Pumpkin Soup

Photo: TheMealDB

ThaiVegetarianVeganDairy-freeBudgetLunchesCold-weather comfortFallWinter

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Winter squash (butternut, spaghetti)$1.29/lb typical3.3 lb$4.27Typical price
Onions$1.29/lb typical0.4 lb$0.52Typical price
Fresh ginger$0.40/oz typical0.25 oz$0.10Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical0.25$0.60Typical price
Coconut milk$0.14/oz typical14 oz$2.01Typical price
Broth or stock$0.07/oz typical28 oz$1.96Typical price
Total for the servings shown$10.38

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastesSugar and brown sugar

Not included in the cost.

Ingredients

  • 1 1/2 kg pumpkin
  • 4 tsp sunflower oil
  • 1 sliced onion
  • 1 tbsp grated ginger
  • 1 lemongrass
  • 4 tbsp thai red curry paste
  • 400 ml coconut milk
  • 800 ml vegetable stock
  • to taste lime juice (optional)
  • to taste sugar (optional)

Steps

  1. Peel and cube the pumpkin, slice the onion, grate the ginger, and trim the lemongrass.
  2. Heat the sunflower oil in a large pot over medium heat, then cook the onion and ginger for 5 minutes.
  3. Stir in the curry paste and cook for 1 minute.
  4. Add the pumpkin, lemongrass, coconut milk, and vegetable stock, then simmer uncovered for 20 minutes until tender.
  5. Remove the lemongrass and blend the soup until smooth.
  6. Season with lime juice, sugar, salt, and pepper, then simmer for 2 minutes.

Swaps

  • Onions for Red onionsabout $0.20/lb more at typical prices

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Dairy-free Thai lunches 55Vegan lunches 370Thai lunches 56