Thai Pumpkin Soup

Thai Pumpkin Soup

66
BRIGIT 1

"This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!"

Ingredients

25 m {{adjustedServings}} servings 305 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
  2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
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Reviews

66
  1. 86 Ratings

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A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of fresh lemongrass. Take a spike of lemongrass, hammer it to release the flavor, add to the oil and reme...

Excellent, really, really, good! It has a explosive flavor that is unique. But if your going to make it dont mess with the ingredients till you've tried it. PLEASE. Recomend for those who enjoy ...

The soup was a bit too rich and the lemon grass left strings of hard fibers behind after blending. However, I will cook this again! I increased the seasonings and added some "Tom Yum" paste si...