Thai Pumpkin Soup | How To Make Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while still providing creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be fresher and healthier.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and can be less salty.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds a unique flavor and is a natural sweetener.

Start with half a large butternut pumpkin or squash weighing 1.2 kilos (2.6 pounds); peel and remove the pulp.

Slice the pumpkin in half, then vertically slice each half into quarters, and dice into medium to large chunks.

Slice off both ends of 2 medium-sized red onions, slice in half, peel, and dice into medium to large pieces.

Grate 3 cloves of garlic and 25 grams of peeled ginger using the largest side of a grater.

Roughly chop the roots of one bunch of cilantro (coriander) and the leaves and stems (25 grams).

Slice off the stem of one long red chili and slice it thinly for garnish (optional).

Place a large pot on the stovetop over high heat and add 1.5 tablespoons of olive oil.

Add the diced red onion, grated garlic, and grated ginger to the pot; sauté for 2 minutes, stirring regularly.

Add the chopped cilantro root and 2 stalks of bruised lemongrass; continue sautéing for another 2 minutes, stirring regularly.

Add the diced butternut pumpkin to the pot and mix well to coat in oil; cook for 5 minutes, stirring regularly.

Add 1 teaspoon of sea salt flakes and 4 fresh kaffir lime leaves to the pot, stirring to combine.

Pour in 1 liter of vegetable or chicken stock, mix well, and bring to a boil.

Once boiling, reduce heat to medium and simmer for 30 minutes until ingredients are broken down.

Remove the lemongrass and kaffir lime leaves from the pot.

Add the chopped cilantro leaves to the pot before blending.

Blend the mixture until smooth using an immersion blender.

Add 400 milliliters of coconut milk to the blended soup and mix until fully incorporated.

Check for seasoning and adjust if necessary before removing from heat.

Serve in bowls or mugs, garnishing with sliced chili and fresh cilantro as desired.

Serve with toasted bread and store leftovers in the fridge for up to 5 days or freeze for up to 6 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens