Best Thai Pumpkin Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI PUMPKIN SOUP



Thai Pumpkin Soup image

This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!

Provided by BRIGIT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 ⅛ cups chicken stock
4 cups peeled and diced pumpkin
1 ½ cups unsweetened coconut milk
1 bunch fresh basil leaves

Steps:

  • In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
  • In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g

THAI PUMPKIN SOUP



Thai pumpkin soup image

Make the most of autumn's harvest with this warming, seasonal soup

Provided by James Martin

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 10

1.5kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  • Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium

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

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

THAI PUMPKIN SOUP



Thai Pumpkin Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 20

3 cups coconut water
3.5 ounces (100 grams) coconut meat
10.5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon salt
3 black peppercorns, plus additional freshly ground pepper, to taste
Pinch chopped garlic (partial clove with center removed)
3/4 teaspoon red curry paste, or more to taste
2 1/2 tablespoons olive oil
1/3 cup almond milk
1 recipe Marinated Portobello Mushrooms, recipe follows
1/4 cup coconut cream
1/2 cup chopped fresh cilantro leaves
2 scallions, thinly sliced
1 tablespoon shoyu (Japanese soy sauce)
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon minced ginger
1 portobello mushroom, gills removed, cut into small dice

Steps:

  • Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
  • To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
  • Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.

PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS



Pumpkin Soup with Thai Green Curry Paste Croutons image

Provided by Food Network

Yield 9 cups

Number Of Ingredients 9

4 cups chicken stock
2 ounces heavy cream
6 cups Pumpkin Puree, recipe follows
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/2 teaspoon green curry paste
5 slices white bread, crust removed
1 (6-pound) Chinese pumpkin
1 1/2 cups water
2 tablespoons butter

Steps:

  • Simmer stock, puree and heavy cream until desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees until browned. Meanwhile, mix olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven until crisp.
  • Remove skin from pumpkin and chop the meat into small pieces. Heat butter in a saute pan and add the pumpkin. Add the water and simmer covered for about 20 minutes or until the pumpkin is tender. Remove the pumpkin meat and mash it by hand or in a food processor.

THAI PUMPKIN SOUP WITH GREEN CURRY



Thai Pumpkin Soup With Green Curry image

Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.

Provided by mell_2

Categories     Thai

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 small onion, chopped
1 tablespoon fresh ginger, peeled and minced
1 garlic clove, minced
2 cups canned pumpkin
1 1/2 cups light coconut milk
1 1/2 cups skim milk
1/2 teaspoon green curry paste
1 pinch dried thyme
1 teaspoon lime juice
1/2 teaspoon salt
freshly ground pepper

Steps:

  • Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
  • Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
  • Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
  • Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.

Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3

THAI PUMPKIN GINGER SOUP



Thai Pumpkin Ginger Soup image

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

Provided by Ashley U

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 small pumpkin
4 tablespoons olive oil
1 garlic clove
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
3 quarts vegetable stock
1 piece fresh ginger, minced
1 (15 ounce) can coconut milk

Steps:

  • Preheat oven to 425°.
  • Slice pumpkin in half and core.
  • Discard membrane and seeds.
  • Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
  • Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
  • Remove from oven and allow to cool.
  • Peel away hard outer skin using a peeler and reserve flesh.
  • Cut into 1-2 inch cubes.
  • In a large stockpot, heat 2 tablespoons of olive oil.
  • Add in garlic, onion, carrot and celery stirring frequently until tender.
  • Salt and pepper to taste.
  • Add vegetable stock and bring to a boil.
  • Add pumpkin and ginger; simmer for one hour.
  • Using a hand blender, purée soup until smooth.
  • Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
  • Top with edible orchids or pansies.

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

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.

THAI PUMPKIN SOUP WITH PEANUT BUTTER



Thai Pumpkin Soup With Peanut Butter image

This is a spicy variation without coconut milk and with peanut butter. Posted on the Web site http://www.verybestbaking.com/recipes

Provided by arkansaslara

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups water
1 (15 ounce) can Libby's canned pumpkin
1 (11 1/2 fluid ounce) can mango nectar
3 vegetarian vegetable bouillon cubes
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons finely chopped green onions
1/4 cup finely chopped fresh cilantro, divided
fat-free evaporated milk

Steps:

  • Directions:.
  • COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
  • STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
  • FOR FREEZE AHEAD:.
  • PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
  • HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
  • NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

NINA'S THAI COCONUT-PUMPKIN SOUP



Nina's Thai Coconut-Pumpkin Soup image

A good way to change up pumpkin soup! Great for those who like a good bit of spice but can be adjusted to taste. Even my boyfriend who does not like pumpkin enjoyed this one! Depending on the level of heat you want, you can increase or decrease the amount of heat in the dish.

Provided by Nina George

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

Time 55m

Yield 6

Number Of Ingredients 6

1 (2 pound) pumpkin, peeled and cubed
2 tablespoons Thai red curry paste
1 red chile pepper, seeded and minced
2 ½ cups water, or as needed
1 ½ (14 ounce) cans low-fat coconut milk
6 sprigs fresh basil

Steps:

  • Combine pumpkin, curry paste, and chile pepper in a large soup pot over medium-high heat. Cook until pumpkin begins to soften, about 5 minutes. Add enough water to cover completely. Bring to a boil and cook until soft, about 30 minutes.
  • Puree soup with an immersion blender until smooth. Pour in coconut milk and serve with fresh basil leaves.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 13.3 g, Fat 11.8 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 5.5 g, Sodium 111.7 mg, Sugar 2.5 g

THAI PUMPKIN AND COCONUT CREAM SOUP



Thai Pumpkin and Coconut Cream Soup image

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

Provided by Busters friend

Categories     Coconut

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups pumpkin, peeled and cubed
2 cups vegetable stock (or water)
1/2 inch ginger, fresh, peeled
1 tablespoon lemongrass, chopped
2 scallions, white parts only, finely sliced
2 cups coconut cream
1 1/3 teaspoons salt
1/4 teaspoon white pepper
1 lime, freshly squeezed (or lemon juice)
2 kaffir lime leaves, fresh (or very finely shredded zest of 1 small fresh lime)

Steps:

  • In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
  • Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth.
  • Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
  • If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

EASY THAI PUMPKIN SOUP



Easy Thai Pumpkin Soup image

Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'

Provided by Mrs Beeton wannabe

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

15 ml sunflower oil
1 large onion, chopped
20 ml grated ginger
1 -2 red chile (optional)
125 ml coriander (finely chopped)
1 kg pumpkin, cubes (fresh or frozen)
1 1/4 liters vegetable stock (or chicken)
1 (410 g) can coconut milk (or equivalent)
10 -15 ml garlic, crushed

Steps:

  • Heat oil in a large saucepan and add onion, saute until translucent.
  • Add ginger and chilli and toss briefly.
  • Add pumpkin and stock.
  • Bring to the boil, reduce heat and simmeer for 20 mins.
  • or until pumpkin is tender.
  • Stir in the rest of the ingredients and process until smooth.
  • Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
  • ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
  • Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.

THAI PUMPKIN SOUP



Thai Pumpkin Soup image

I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave.

Provided by Kookaburra

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil (or vegetable oil)
1 large onion, chopped
2 stalks celery, diced
2 1/2 tablespoons Thai red curry paste
1 ripe tomatoes, diced
1 1/2 kg pumpkin, skin and seeds removed and diced into 1 cm, 1/2" cubes (weighed with skin and seeds)
4 cups vegetable stock or 4 cups chicken stock
1 cup coconut milk or 1 cup coconut cream
1 tablespoon salt (approximately)
1/4 cup coconut cream (extra) or 1/4 cup heavy cream (optional)
8 sprigs fresh coriander (cilantro) (optional)

Steps:

  • Heat oil in a very large saucepan or stockpot.
  • Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes).
  • Add curry paste, stir to combine and cook for 1 minute.
  • Add tomato and cook, stirring, for another couple of minutes.
  • Add pumpkin and mix well to combine.
  • Add stock.
  • Cover saucepan and bring soup to the boil.
  • Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.
  • Remove saucepan from heat, and allow the mixture to cool slightly.
  • Using a hand blender, food processor or blender, puree soup (in batches if necessary).
  • Return soup to saucepan and taste.
  • Add salt, a teaspoon at a time, tasting after each addition.
  • (For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.) Add coconut milk or cream, mix well and taste again.
  • Add more salt if necessary.
  • Reheat soup to serve.
  • If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.

THAI CARROT PUMPKIN COCONUT SOUP



THAI CARROT PUMPKIN COCONUT SOUP image

Categories     Soup/Stew     Carrot

Yield 6 Servings

Number Of Ingredients 10

4 large carrots, peeled and chopped
1/2 onion, chopped
2 jalepeno peppers, seeded and chopped
1 1" cube gingeroot, chopped
1 15 oz can pumpkin puree
1 15 oz can lite unsweetened coconut milk
4 cups chicken broth
4 tbsp Thai chili or red curry paste
4 tbsp chopped fresh ciliantro
juice of 1 lime

Steps:

  • In a 4 quart saucepan, bring chicken broth, carrot, onion, gingeroot, jalepeno and pumpkin to a boil. Cover and simmer for 40 - 50 minutes until carrots are very tender. Remove from heat and stir in coconut milk and chili paste. With an hand held or regular blender, blend soup to a smooth velvety texture and return to pan. Add cilantro and lime juice, bring back to a simmer, check for salt and serve.

ROASTED THAI PUMPKIN SOUP (LOW FAT)



Roasted Thai Pumpkin Soup (Low Fat) image

I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe.

Provided by Ninna

Categories     Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 whole butternut pumpkin
1/2 pumpkin, I use kent
3 onions, chopped
4 garlic cloves, crushed
3 -4 teaspoons chili, I use jar chilli
1 liter chicken stock
1 pinch cumin
1 pinch coriander
1 pinch cardamom
1 star anise (optional)
1 teaspoon turmeric
2 tablespoons lemongrass, I use minced from a jar
salt & freshly ground black pepper
1 (375 g) can skim evaporated milk
3 drops coconut essence

Steps:

  • Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
  • Peel and seed the half Kent pumpkin and cut into small portions.
  • Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
  • Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
  • Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
  • Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.

Nutrition Facts : Calories 141.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 8, Sodium 330.5, Carbohydrate 19.9, Fiber 1.2, Sugar 12.2, Protein 9.9

THAI PUMPKIN SOUP



Thai Pumpkin Soup image

This one came in a Dutch -language "health magazine" called ZIN IN MEER (really just a trumped-up advertising folder) that I received in the mail last week and it was so unusual that I had to try it out immediately. My family loved it. The name of the magazine translates loosely into "Liking/Desire for More", by the way, and I know I'm already craving more of this flavorful, and very attractive fall soup.

Provided by FlemishMinx

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

500 ml coconut milk
500 ml chicken stock or 500 ml vegetable stock (OR 1 bouillon cube dissoved in 500 ml water)
400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
2 shallots, finely chopped
2 cloves garlic, minced
1 lime, zest of
3 lemongrass, stems tender white part only,finely chopped
1 lime, juice of
salt and pepper, to taste
chopped cilantro, for garnish (optional)

Steps:

  • Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
  • Add the pumpkin, hot pepper, shallots, garlic and lime zest.
  • When the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
  • At this point you can refrigerate and finish the dish later if desired.
  • Puree the mixture with a hand blender or in a food processor.
  • Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
  • Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
  • Serve immediately, garnished with chopped cilantro, if desired.

CAMPBELL'S® THAI SHRIMP & PUMPKIN SOUP



CAMPBELL'S® Thai Shrimp & Pumpkin Soup image

Thai cuisine is a perfect balance of sour, sweet, and salty and this recipe uses pumpkin and shrimp to add a hint of sweetness to balance out the other flavors. Pumpkin is always available at Asian markets but squash is a good substitute.

Provided by Campbell's Canada

Categories     Trusted Brands: Recipes and Tips

Time 43m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil, divided
1 medium onion, sliced
2 tablespoons red curry paste
1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Thai Chicken Broth
4 cups peeled and chopped pumpkin
2 kaffir lime leaves
1 cup coconut milk
1 pound large shrimp, peeled and deveined
¼ cup chopped fresh cilantro
2 tablespoons roasted peanuts

Steps:

  • Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
  • Stir in the broth and bring to a boil. Add the pumpkin and lime leaves. Cover and cook for 20 minutes or until the pumpkin is tender. Reduce heat to low; add the coconut milk. Stir for 2 to 3 minutes or until heated through.
  • Heat remaining oil in a large non-stick skillet over medium high heat. Add the shrimp and cook for 2 to 3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp, cilantro, and peanuts.

THAI PUMPKIN COCONUT SOUP



THAI PUMPKIN COCONUT SOUP image

Categories     Soup/Stew     Vegetarian     Squash

Yield 8 bowls

Number Of Ingredients 11

8 cups (2 L) cubed peeled pie pumpkin or winter squash, (2-1/4 lb/1 kg)
1 red onion, chopped
2 tbsp (30 mL) grated fresh ginger
3 cloves garlic, chopped
1 small red chili pepper, (such as Thai bird)
1 can (400 mL) coconut milk
3 cups (750 mL) vegetable broth
2 tbsp (30 mL) fish sauce
1/2 cup (125 mL) chopped fresh cilantro
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) packed brown sugar

Steps:

  • In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce. Cover and cook on low for 5 to 8 hours. Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY



Thai-Inspired Pumpkin Soup Recipe by Tasty image

Here's what you need: sunflower oil, ginger purée, onion, garlic, yellow bell pepper, lemongrass, coconut milk, pumpkin puree, red thai curry paste, sugar, fish sauce, lime juice, frozen peas, bird's eye chile

Provided by Robert M-L

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon sunflower oil
1 tablespoon ginger purée
1 onion, roughly chopped, medium size
1 clove garlic, roughly chopped
1 yellow bell pepper, roughly chopped
1 stalk lemongrass, smashed
1 can coconut milk
1 can pumpkin puree
2 tablespoons red thai curry paste
1 teaspoon sugar
1 teaspoon fish sauce, optional
1 teaspoon lime juice
½ lb frozen peas
1 bird's eye chile, optional

Steps:

  • Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
  • Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
  • Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
  • Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
  • Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
  • Bring to a boil and then leave on a low; simmer for another 10 minutes.
  • Remove lemongrass stalks.
  • Blend in batches (or use a hand held immersion blender) till smooth.
  • Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
  • Serve.

Nutrition Facts : Calories 250 calories, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams

THAI PUMPKIN SOUP RECIPE - (4.6/5)



Thai Pumpkin Soup Recipe - (4.6/5) image

Provided by á-10847

Number Of Ingredients 10

2 tablespoons red curry paste
2 cups chicken broth or vegetable broth
1 (14-ounce) can coconut milk
2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
2 tablespoons fish sauce or soy sauce
2 tablespoons palm sugar or brown sugar
2 tablespoons lime juice (juice of 1 lime)
Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.
Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
Option: Add 1/4 cup peanut butter! Try it, you'll love it!

Steps:

  • Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about a minute. Add broth, coconut milk, pumpkin purée, fish sauce, palm sugar and lime juice. Bring to a boil, reduce heat and simmer 5 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #bisques-cream-soups     #soups-stews     #vegetables     #asian     #thai     #dietary     #squash

Related Topics