Lunche for 6
Thai Pumpkin Soup with winter squash (butternut
$7.53for 480 minServes 6
Pumpkin and squash simmer with curry paste, aromatics, stock, coconut milk, and fish sauce until smooth.
Photo: themodernproper.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Onions$1.29/lb typical | 0.4 lb | $0.52Typical price |
| Garlic$0.75 each typical | 0.25 | $0.22Typical price |
| Fresh ginger$0.40/oz typical | a little | $0.03Typical price |
| Winter squash (butternut, spaghetti)$1.29/lb typical | 5 lb | $6.45Typical price |
 | Broth or stock$0.07/oz typical | 25 oz | $1.74Typical price |
| Coconut milk$0.14/oz typical | 7.5 oz | $1.05Typical price |
 | Nuts and seeds$0.70/oz typical | 0.25 oz | $0.17Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.19Typical price |
| Total for the servings shown | $11.30 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastesSalt and pepperHot sauce
Not included in the cost.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- 80 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
ThaiDairy-freeBudgetLunchesBack to schoolCold-weather comfortFallWinter
Typical price
$1.88 per serving$7.53 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.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion
- 3 cloves garlic
- 1 tsp grated peeled fresh ginger
- 2 tbsp red curry paste
- 2 1/2 lb sugar pumpkin
- 2 1/2 lb butternut squash
- 3 cups chicken or vegetable stock
- 1 tsp kosher salt (optional)
- 1 can (15 oz) coconut milk (optional)
- 1 tbsp fish sauce
- pumpkin seeds (optional)
- chili crunch oil or sriracha (optional)
- fresh cilantro (optional)
Steps
- Heat the oil in a large pot over medium heat and cook the chopped onion for 5 minutes.
- Add the garlic, ginger, and curry paste, then cook for 1 minute.
- Add the peeled, seeded pumpkin and squash with the stock, then bring to a boil.
- Lower the heat, cover the pot, and simmer for 40 minutes, until the vegetables are very soft.
- Blend the soup until smooth, stir in the coconut milk and fish sauce, and simmer for 5 minutes.
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