Best Thai Pumpkin Soup Recipes

THAI PUMPKIN SOUP

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.

THAI PUMPKIN SOUP

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.

THAI PUMPKIN SOUP

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.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

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.

PUMPKIN SOUP WITH THAI GREEN CURRY PASTE CROUTONS

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 GINGER SOUP

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 PUMPKIN SOUP WITH GREEN CURRY

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.

THAI COCONUT PUMPKIN SOUP

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.

NINA'S THAI COCONUT-PUMPKIN SOUP

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.

THAI PUMPKIN SOUP WITH PEANUT BUTTER

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.

THAI PUMPKIN SOUP

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 PUMPKIN AND COCONUT CREAM SOUP

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

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.

ROASTED THAI PUMPKIN SOUP (LOW FAT)

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.

THAI PUMPKIN SOUP

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

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 CARROT PUMPKIN COCONUT SOUP

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.

THAI PUMPKIN COCONUT SOUP

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

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.

THAI PUMPKIN SOUP RECIPE - (4.6/5)

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.