SPICY PUMPKIN SOUP THAI STYLE
Pumpkin Soup can be horribly bland and taste cloying in your mouth. This Thai Style Spicy Pumpkin Soup is the opposite. Creamy, full of flavour and with a little side kick, it will warm your cockles and fill your tummy with hearty goodness.Not much hands-on time required.
Provided by Phasinee Doddeo
Categories Soup
Time 1h
Number Of Ingredients 25
Steps:
- Slice the lemongrass into 1 inch lengths and slice or chop up everything else
- Feel free to add vegetables from the fridge which are likely to go in the bin. Just chop off then ends, cut out any nasty bits and chop or slice it up and add it to the mix. Don't add vegetables with a lot of carbohydrates such as potatoes or similar root crops - they will turn the stock cloudy.
- I recommend not adding salt or other seasonings though if you do please season very conservatively. Then the stock can be used in any dish which is seasoned later.
- Top up with water level with the top of the vegetables and bring to the boil.
- Simmer for 45 minutes with the lid on the saucepan to reduce evaporation.
- Strain the stock from the vegetables and store in 2 cup freezer bags for up to 3 months in the freezer or use immediately. Storing in smaller bags is much more convenient both from the storage and use point of view.!
- Cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds.
- Cut away the hard outer skin with a knife or a vegetable peeler and cut into pieces about 1 inch or so thick.
- Take a large bowl and part fill with water. Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe.
- Place the cumin and coriander seeds and black peppercorns into a mortar and grind with a pestle to release the aromas. You can also use a spice mill or electric spice grinder but it is not quite the same.
- Heat your soup pot and roast the ground spices without oil in the dry pan for about 1 minute - until you can start to smell the aroma. Remove from the pot and set aside for a minute.
- Slice or chop the onions. Heat the oil in the bottom of your soup pot and cook until they turn slightly translucent. Add the brown sugar and caramelize. Set aside for a minute.
- Crush the garlic or slice and cook in a little oil for about 1 minute and then add in the red curry paste and stir. Add in a little coconut cream to form a paste.
- Continue to add the coconut cream to thin the paste into a sauce-like consistency, until you have added about half the coconut cream.
- Add back in the caramelized onions and the spices you toasted earlier.
- Add in the vegetable stock, the fish sauce and the honey and bring to a simmer.
- Simmer with the lid on for 30-45 minutes until the pumpkin is soft and yields easily when poked with a fork.
- Taste the soup. You will almost certainly need more salt to adjust. I prefer to add sea salt 1/2 teaspoon at a time about 1 minute apart to avoid over-salting. Stop adding salt a little before you think it is perfect because when blended the taste will change.
- Allow the soup to cool and then blend in small batches to a smooth consistency. If you blend the soup hot take extreme care. At the very least ensure you do not fill the blender more than half full, ensure to cover the entire top with a thick cloth or towel and start blending at the lowest speed and increasing gradually. This is important to avoid scalding which WILL happen if you overfill the blender and do not hold fast the cover safely.
- After blending taste the soup again adding more salt if necessary. If the soup is too spicy then you can temper this a little with more coconut cream which you can also use to make the sauce even more lovely and creamy.
- Pour into bowls and drizzle in coconut cream to make a pretty pattern, gently sprinkle roasted pumpkin seeds on top and finish off with a sprig of parsley.
- Cut up a few slices of fresh bread and butter and enter pumpkin heaven!
Nutrition Facts : ServingSize 8 oz, Calories 649 kcal, Carbohydrate 90 g, Protein 13 g, Fat 33 g, SaturatedFat 23 g, Sodium 1883 mg, Fiber 8 g, Sugar 47 g
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
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-INSPIRED PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: sunflower oil, ginger purée, onion, garlic, yellow bell pepper, lemongrass, coconut milk, pumpkin puree, red thai curry paste, sugar, fish sauce, lime juice, frozen peas, bird's eye chile
Provided by Robert M-L
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250 calories, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
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.
EASY THAI PUMPKIN SOUP
Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
THAI PUMPKIN SOUP
This one came in a Dutch -language "health magazine" called ZIN IN MEER (really just a trumped-up advertising folder) that I received in the mail last week and it was so unusual that I had to try it out immediately. My family loved it. The name of the magazine translates loosely into "Liking/Desire for More", by the way, and I know I'm already craving more of this flavorful, and very attractive fall soup.
Provided by FlemishMinx
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
THAI PUMPKIN SOUP WITH GREEN CURRY
Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.
Provided by mell_2
Categories Thai
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3
THAI PUMPKIN SOUP
Make the most of autumn's harvest with this warming, seasonal soup
Provided by James Martin
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium
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- In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.
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