Pumpkin isn’t only delicious when spiced with cinnamon and puréed in a pie. This Thai pumpkin soup has a nice kick to it and I promise it will fill your belly and heart with warmth.
I am all about coziness, soft blankets, candle light and comfort food these days. Not that it is freezing outside (yet!) but it is significantly darker and the city is turning grey. I can feel the winter tickling and I am secretly looking forward to the first snow flakes and eventually christmas.
– You can use thai basil instead of cilantro or you could use both. Adding some red curry is also a good idea and you can add or subtract chili all after how spicy you want the soup. Use this thai pumpkin soup recipe as a guide and then use your tastebuds to take you to your preferable thai taste.
– Feel free to use any kind of pumpkin you like, I used two kinds of pumpkin for my soup, simply because I had two halves. 1/2 hokkaido and 1/2 butternut squash. Peel, remove the seeds and dice the pumpkin before weighing.
– If you want to add some protein I highly recommend grilled shrimp or some chicken. Just cook it separately, and add as a garnish.
Recipe: Thai Pumpkin Soup*Here is my recipe for Roasted Pumpkin Seeds
- 1 kg (2lbs) Pumpkin Meat - peeled and deseeded
- 2 tbsp Coconut Oil
- 1 tsp Brown Sugar
- 1 cup Chopped Onions
- 3 Cloves Garlic, minced
- thumb sized piece Fresh Ginger, chopped
- 1 tbsp Lemongrass, minced
- 1 tsp Chili Flakes
- Handful Fresh Cilantro (Koriander)
- 3 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- 1/2 L (2 cups) Vegetable or Chicken Stock
- 400 ml (1,5 cups) Coconut Milk
- Peanuts, Coconut Flakes and Cilantro for garnish
- Start by peeling and deseeding* the Pumpkin. Then dice and weigh the meat.
- Over low heat caramelise the onions in the oil and brown sugar. When it starts changing to more brown color add garlic, ginger, lemongrass and chili flakes.
- When the spices have softened add cilantro, fish sauce and soy sauce. Give it a good stir.
- Add pumpkin and vegetable stock. Let the soup simmer for 20 minutes or until the pumpkin has completely softened. If you feel like the soup needs more liquid, add water.
- Blend the soup and then strain through a sieve for a silky smooth texture
- Return the soup to the pot and bring to a simmer again, add coconut milk and taste the soup. If you think it needs salt add a little more soy and/or fish sauce.
- Garnish every plate with chopped peanuts, coconut flakes and fresh cilantro.
| Published on October 24, 2013 | Thai Pumpkin Soup