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Thai Pumpkin Soup

Thai Pumpkin Soup

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
BRIGIT

BRIGIT

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kittenbrain
124

kittenbrain

12/7/2009

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 remember to strain it out in the end. 3. Fresh ginger works great also, add to the oil and strain out in the end. 4. Use a Thai oil like peanut oil. You can skip the butter. 5. Spice the soup towards the end using your favorite Thai spices. I used tumeric, paprika, curry, etc.) 6. When serving, squeeze a few drops of lime juice and zest some lime peel (Keffir lime works amazing if you have access to a specialty produce store, but regular limes will bring out a lot of flavor too). 7. Enjoy!

MICHELLY2
65

MICHELLY2

12/4/2004

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 exotic food.

trfella
43

trfella

11/19/2005

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 since other reviewrs thought it needed a boost. Next time I will do the same, but use lite coconut milk and use less coconut milk and more broth. This recipe is worth tinkering with!

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