Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
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Thai Pumpkin SoupThis soup is so soothing for the body, mind and soul. Pumpkin, fragrant onion, ginger, garlic, lemon grass and a good wack of chilli cooked in coconut milk and stock. Simply blended with loads of fresh coriander until smooth and creamy and then its just a matter of seasoning with funky fish sauce and a squeeze of fresh lime. Such simple cooking, yet buckets of flavour. It’s been my saving grace this week as I sit wrapped in a blanket sporting my first flu of the season. Be sure to make a big batch of this soup and keep a few portions stocked up in the freezer for emergencies. For that extra bit of texture and vibrancy,  top with toasted coconut flakes and freshly chopped coriander. YUM!

Thai Pumpkin Soup

Ingredients:
15 ml olive oil or coconut oil
1 onion or 2 leeks, finely chopped
15 ml crushed fresh garlic
7.5 ml chopped fresh chilli
10 ml finely chopped ginger
1 lemongrass stalk, halved  and bashed a little to expose the flesh
500 g diced pumpkin
500 ml good quality chicken or vegetable stock
1 x 400 g tin coconut milk
125 ml roughly chopped coriander leaves and roots
To finish off
a handful of fresh coriander
+- 30 ml fish sauce to taste
Juice of 1 lime to taste
Toasted coconut shavings

Method:
Heat the oil in a large heavy based pot ( I use AMC Cookware’s 24cm Gourmet High) and saute the onion,garlic, chilli, ginger and lemon grass until fragrant. Add the pumpkin and saute for a minute then add the stock, half of the coconut milk as well as the chopped coriander. Cover and simmer for  20 minutes or until pumpkin is tender. Add the remaining coconut milk and simmer uncovered for a further 10 – 15 minutes.
Remove the lemongrass and using a stick blender, blend the soup with some fresh coriander until smooth and creamy. Season with fish sauce and lime.
Serve hot,  sprinkled with toasted coconut and extra chopped coriander.

thai pumpkin soup

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