Easy Pumpkin Soup Recipe - Thai Soup

Easy Pumpkin Soup Recipe with Coconut ? Thai Soup

Easy Pumpkin Soup Recipe

Anyone who enjoys Thai Soup or Thai food, in general, is going to instantly fall in love with this easy Pumpkin Soup recipe. ?

Pumpkin can be a hard vegetable to know what to do with and this Thai Soup is the best way to use it up in the autumn. It’s a great warming vegetable and with the addition of chilli and coconut, you are going to be in heaven.

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It is full of flavour, good natural ingredients and is a great healthy meal at any time of the day.  

I love to add some prawns on top if we are having it for dinner for that extra filling protein kick.

It?s a great Thai soup to take to work for an easy lunch on the go too.

On a side note, I never make soup without my favourite Soup pot...

This isn’t the biggest pot for soup but it is one of my favourites because I like the handles on each side. Particularly handy when making a heavy soup.

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 over on PepperScale.

Easy Pumpkin Soup Recipe – Thai Soup

Easy Pumpkin Soup Recipe - Thai Soup

Pumpkin and Coconut Soup – Thai Recipe

Easy Pumpkin Soup Recipe – Thai Soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Course: Soup, started
Cuisine: Thai
Keyword: easy pumpkin soup recipe, thai soup recipe
Author: Nicola Turner

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
  • 400 g tin coconut milk
  • 100 g 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
Tried this recipe?Mention @icooktheworld or tag #icooktheworld!
Easy Pumpkin Soup Recipe - Thai Soup

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