August 17, 2017

Pumpkin and Coconut Soup – Thai Recipe

pumpkin coconut soup

Pumpkin Coconut Soup

Anyone who enjoys Thai food is going to instantly fall in love with this Pumpkin Coconut Soup.  It is full of flavor, good natural ingredients and is a great healthy meal at any time of the day.  I love to add some prawns on top if having it for dinner.  It’s a great soup to take to work for an easy lunch on the go too.

If you love Soup like me, why not take a look at my Brazillian Prawn Soup it is truly delicious.  And, if you like it hot –  check out Spicy Red Lentil Soup from my friends over at Pepper Scale.

 

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Pumpkin and Coconut Soup – Thai Recipe

Ingredients

1 medium sized pumpkin

2 tbsp. olive oil or coconut oil

4 garlic cloves

1 large onion

2 inches ginger

4 mild green chillis

1 lemongrass stalk

1 tbsp. fish sauce

1.5 litre chicken stock (you can also use vegetable or fish stock if desired)

400g tin coconut milk

100g creamed coconut

Juice of 1 Lime

Small handful fresh coriander

Some Lime chunks, and coriander to serve.

Salt and Pepper

Instructions

  • Preheat oven to 190C/375F
  • Cut the pumpkin into large chunks and remove the seeds, then place on a large baking tray (you DO NOT need to remove the skin)
  • Drizzle over 1 tbsp. oil and a large pinch of salt then bake in the oven for 30 minutes
  • In a large pot add 1 tbsp. oil and add chopped onion and garlic, grated ginger, chopped chillis and lemongrass (cut in half)
  • Cook the potted ingredients on a medium heat for 5 minutes stirring occasionally until becoming fragrant.
  • Add the fish sauce to the pot and turn heat to low and add the chicken stock.
  • When the pumpkin’s time is up (poor guy) add to the soup pot and cook for 10 minutes
  • Add the coconut milk, creamed coconut, and handful of coriander then bled the soup using a handheld blender.
  • Stir in the Lime juice, taste the soup then season with Salt and Pepper accordingly.
  • Serve with some lime chunks and chopped coriander.

I hope you really enjoy this Pumpkin Coconut Soup.  It gives you a great way to use up those excess pumpkins from the garden.

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Author:Nicola Turner

I Cook The World – I Feed The World.

Doing what I love so I can help others.

http://icooktheworld.com

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