Ninas Thai Coconut Pumpkin Soup Food
NINA'S THAI COCONUT-PUMPKIN SOUP
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
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
NINA'S THAI COCONUT-PUMPKIN SOUP
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 Pumpkin Soup
Time 55m
Yield 6
Number Of Ingredients 6
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
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
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.
THAI COCONUT PUMPKIN SOUP
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
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.
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