Thai Pumpkin Soup

Thai Pumpkin Soup

66
BRIGIT 1

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Reviews

66
  1. 86 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 reme...

Most helpful critical review

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 si...

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 reme...

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 ...

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 si...

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.

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 ...

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...

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 fre...

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...

Great and easy recipe