Thai Pumpkin Soup

60 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“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!” - by BRIGIT

Directions

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.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Reviews (60)

Rate This Recipe

118

kittenbrain

Dec. 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 t..." See moreo 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

Dec. 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..." See more food."

trfella

Nov. 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 ot..." See moreher 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!"

More Reviews