Thai Pumpkin Soup
This is a spicy Thai variation on our favourite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chillies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Ingredients
Serves: 4
- 1 tablespoon (15ml) vegetable oil
- 10g butter
- 1 clove garlic, chopped
- 4 brown shallots, chopped
- 2 small fresh red thai chilli, chopped
- 1 tablespoon chopped lemongrass
- 2 1/2 cups (625ml) chicken stock
- 1 1/2 cups (375ml) coconut milk
- 4 cups peeled and diced pumpkin
- 1 cup fresh Thai basil leaves
Directions
Prep:15min ›
Cook:20min ›
Ready in:35min
- Heat oil and butter in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.
- Blend the soup in a blender or food processor, in batches, until smooth.Reheat in saucepan. Serve sprinkled with basil leaves.
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Reviews and ratings
Global ratings:
(152)
Reviews in English (99)
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! - 06 Dec 2009 (Review from Allrecipes US | Canada)
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. - 04 Dec 2004 (Review from Allrecipes US | Canada)
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! - 19 Nov 2005 (Review from Allrecipes US | Canada)
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