The Perfect Winter Warmer Or Any Day Of The Year.
Learn how to make this easy, cheap, & delicious Thai pumpkin soup. Not only is a nice bowl of soup an excellent dish for any time of the year, but especially for those cold & rainy days. In this video, I’ll run you through the quick & easy steps it takes to accomplish this recipe, leaving your mouth watering with every spoonful. Please enjoy.
Ingredients
Soup
- 1 ½ Tbsp (30ml) - Olive Oil
- 2 - Red Onions, Roughly Chopped
- 3 - Garlic Cloves, Roughly Chopped
- 2 - Lemongrass Stalks, Bruised
- 1 - Coriander (Cilantro) Root Bunch, Roughly Chopped
- 25g (0.8oz) - Coriander (Cilantro), Leaves & Stems, Roughly Chopped
- 25g (0.8oz) - Ginger, Peeled & Grated
- 1.2kg (2.6lbs) - Butternut Pumpkin (Squash), Peeled & Chopped
- 4 - Kaffir Lime Leaves
- 1 Litre (4 Cups) - Vegetable Stock
- 1 Can (400ml) - Coconut Milk
- Seasoning To Taste
Garnish
- 1 - Long Red Chilli, Thinly Sliced
- Coriander (Cilantro)
- Drizzle of Coconut Milk
- Toasted Bread
Instructions
- Place a large pot over high heat. Add in the onion, garlic & ginger, saute for 2 minutes. Add in the lemongrass & coriander (cilantro), saute for a further 2 minutes.
- Add in the pumpkin & kaffir lime leaves, season to taste & saute for 5 minutes to soften the pumpkin, stirring regularly.
- Add in the vegetable stock, give it a mix through, bring to a boil, reduce heat to low & simmer for 25-30 minutes or until the pumpkin is completely soft.
- Remove from heat & allow to cool if you're using a blender or food processor. If you are using an immersion blender only turn off the heat, no need to wait for it to cool down. Add in the chopped coriander (cilantro) leaves & stems & blend until everything is completely smooth, scraping down the sides if necessary.
- Place the pot back over low heat, pour in the coconut milk, season to taste, serve with the garnishes & toasted bread. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Thai Pumpkin Soup Storage Instructions
This soup will last up to 5 days in the fridge and can be frozen for up to 12 months, both stored in airtight containers.
Thai Pumpkin Soup Reheating Instructions
To reheat, place the soup in a pan over medium heat and gently heat until hot, stirring frequently. Alternatively, place It in the microwave and heat it in bursts until hot throughout.
Watch How To Make The Recipe
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