"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!" — BRIGIT
Watch video tips and tricks
fresh red chili peppers, chopped
chopped lemon grass
2 1/8 cups
peeled and diced pumpkin
1 1/2 cups
unsweetened coconut milk
fresh basil leaves
A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of fresh lemongrass. Take a spike of lemongrass, hammer it to release the flavor, add to the oil and remember to strain it out in the end. 3. Fresh ginger works great also, add to the oil and strain out in the end. 4. Use a Thai oil like peanut oil. You can skip the butter. 5. Spice the soup towards the end using your favorite Thai spices. I used tumeric, paprika, curry, etc.) 6. When serving, squeeze a few drops of lime juice and zest some lime peel (Keffir lime works amazing if you have access to a specialty produce store, but regular limes will bring out a lot of flavor too). 7. Enjoy!
The soup was a bit too rich and the lemon grass left strings of hard fibers behind after blending. However, I will cook this again! I increased the seasonings and added some "Tom Yum" paste since other reviewrs thought it needed a boost. Next time I will do the same, but use lite coconut milk and use less coconut milk and more broth. This recipe is worth tinkering with!
Excellent, really, really, good! It has a explosive flavor that is unique. But if your going to make it dont mess with the ingredients till you've tried it. PLEASE. Recomend for those who enjoy exotic food.
this was served at a recent all staff meeting. (One of the pleasures of working at Allrecipes!) It was delicious and tasted of Fall, but with a Thai twist.
This was really a nice pumpkin soup, but the Thai flavors were very subtle (I was hoping for a little more Thai taste, since I love Thai food). I added fresh ginger, more garlic, cayenne pepper, more lemongrass and more chilis the second time I made this. And everyone wanted seconds.
Great soup! Careful with the chilies though, I doubled all the ingredients to cater for more people and I found that two chilie gave it a sufficient kick. Also added a couple of teaspoons of freshly grated ginger... yumeee ;o)
I'd try it again cooking the pumpkin separately in the chicken stock, then adding the sauteed shallot, etc. right before sticking in the blender. The seasonings lost significant flavor cooking in the soup.
thank you so much for this recipe. it was exactly what i was looking for. i have a lot of baked squash from last fall's harvest that needs to be cleared out of the freezer. in this recipe i used two pounds of hubbard squash pulp, so i didn't have to cook the soup for a long time, since the squash was already soft. also, i don't have access to good quality fresh lemongrass, so i picked up one of those tubes of processed lemongrass. another change i made was with the red chili's. my baby doesn't like me very much when i eat spicy foods, so i used half a red bell pepper with a very small dash of red chili flakes. it was the perfect amount of heat (think 1/4 star on the thai scale).
excellent recipe & SO easy! thanks again!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Pumpkin Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 225
See Chef John’s tasty version of spicy Thai chicken soup.
This creamy pumpkin soup is a fall favorite.
See how to make a simple no-cook peanut sauce.