Best Ninas Thai Coconut Pumpkin Soup Recipes

COCONUT CURRY PUMPKIN SOUP

Coconut Curry Pumpkin Soup image

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon yellow curry powder
2 1/4 cups store-bought or homemade pumpkin puree
2 1/2 cups chicken stock
13 1/2 ounces canned unsweetened coconut milk
Kosher salt and freshly ground black pepper
Sour cream, for serving
Pumpkin seeds, for serving
Lime wedges, for serving (optional)

Steps:

Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

THAI COCONUT PUMPKIN SOUP

Thai Coconut Pumpkin Soup image

Make and share this Thai Coconut Pumpkin Soup recipe from Food.com.

Provided by PalatablePastime

Categories Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1/4 cup dried shrimp, soaked and chopped
2 fresh red chilies, thinly sliced
2 fresh green chilies, thinly sliced
1 teaspoon shrimp paste
6 cups water
2 cups fresh pumpkin, peeled and cut into 1 inch squares
1 (14 ounce) can coconut milk
1 teaspoon salt
2 tablespoons fresh lemon juice
4 tablespoons chopped fresh cilantro
8 -10 fresh basil leaves

Steps:

In a medium saucepan, stir-fry onion in oil until golden brown.
Add shrimp, chiles, and shrimp paste; fry for 1 minute.
Add water and bring to a boil.
Add pumpkin, reduce heat, and simmer for 10 minutes.
Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
Serve garnished with lemon juice, basil leaves, and cilantro.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

Spicy Thai Canned Pumpkin Soup with Coconut Cream image

A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

Provided by Brad

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons red curry paste
4 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 (15 ounce) can cream of coconut
1 fresh jalapeno pepper, seeded and chopped
1 Anaheim chile pepper, seeded and chopped
salt to taste

Steps:

Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

Nutrition Facts : Calories 280 calories, Carbohydrate 45.1 g, Cholesterol 0.4 mg, Fat 13.4 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 714.9 mg, Sugar 37.8 g