Escape the chill of autumn with this vibrant and flavorful Thai pumpkin soup, a comforting twist on a classic. This recipe marries the sweetness of pumpkin with the aromatic spices of Thai cuisine, creating a creamy and subtly spicy broth that's both satisfying and surprisingly easy to make. Forget bland pumpkin soups; this version boasts a depth of flavor that will leave you wanting more. The blend of coconut milk, ginger, lemongrass, and red curry paste creates a harmonious symphony of taste, perfectly balanced and utterly delicious.
Imagine a warm bowl of this aromatic soup on a crisp autumn evening – the perfect ending to a busy day. Ready to experience the magic? Let's dive into the simple, step-by-step process that will bring this delicious Thai pumpkin soup to your table.
Tools Needed
- Large pot
- Grater
- Knife
- Immersion blender (or regular blender/food processor)
- Bowl or mug
Ingredients
- Butternut pumpkin or squash: 1/2 large (1.2 kg or 2.6 lbs), peeled and pulp removed
- Red onion: 2 medium or 1 large
- Garlic: 3 cloves
- Ginger: 25g or 0.8 oz, peeled
- Coriander (cilantro) roots: 1 bunch, washed and dried
- Coriander (cilantro) leaves and stems: 25g or 0.8 oz
- Red chili: 1 long (optional)
- Olive oil: 1.5 tbsp or 30 ml
- Sea salt flakes: 1 tsp or 5g
- Kaffir lime leaves: 4 fresh
- Lemongrass: 2 stalks, fresh
- Vegetable or chicken stock: 1 L or 4 cups
- Coconut milk: 400 ml or 1 can
- Toasted bread
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Peel, and dice the pumpkin and onions into medium to large sized chunks. (Save onion scraps for stock)
- Grate the garlic and ginger. Roughly chop the coriander roots and leaves/stems separately.
- Slice the chili thinly for garnish (optional).
Step 2. Sauté and Simmer
- Heat olive oil in a large pot over high heat. Add diced onions, grated garlic, and grated ginger. Sauté for 2 minutes, stirring regularly.
- Add chopped coriander roots and bruised lemongrass stalks. Sauté for another 2 minutes, stirring regularly.
- Add diced pumpkin, salt, and kaffir lime leaves. Mix well and cook for 5 minutes, stirring regularly.
- Pour in vegetable or chicken stock, mix well, bring to a boil, then reduce heat to medium and simmer for 30 minutes.
- Remove lemongrass and kaffir lime leaves.
Step 3. Blend and Finish
- Use an immersion blender to blend the soup until smooth (if using a regular blender, let it cool first).
- Add coconut milk and mix thoroughly.
Step 4. Serve
- Check seasoning, adjust if necessary. Serve in bowls or mugs, garnished with sliced chili and fresh coriander.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Coriander can be omitted, but it significantly impacts the flavor.
- For a spicier soup, add the chili while simmering.
- An immersion blender is recommended for easier blending.
- Storage instructions: Refrigerate for up to 5 days, or freeze for up to 6 months.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, absolutely! One 15-ounce can of pumpkin puree is a great substitute for fresh pumpkin in this recipe. Just make sure to drain any excess liquid before adding it to the pot.
2. How can I make this soup spicier?
Add more red curry paste to increase the heat. You can also add a pinch of chili flakes or a few slices of fresh Thai chili for an extra kick.
This Thai pumpkin soup is the perfect embodiment of autumn comfort food, offering a unique and delicious twist on a classic. Enjoy the vibrant flavors and warming spices as you savor each spoonful of this satisfying soup. Now go forth and create your own bowl of autumnal bliss!