Thai Pumpkin Soup Recipe
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Thai Pumpkin Soup

By: BRIGIT 
"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!"

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (55)

What to Drink?
Wine Riesling
Cocktail Vodka Slush
Chilled Non-Alcoholic Special Lemonade
Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 4 shallots, chopped
  • 2 small fresh red chili peppers, chopped
  • 1 tablespoon chopped lemon grass
  • 2 1/8 cups chicken stock
  • 4 cups peeled and diced pumpkin
  • 1 1/2 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 305 | Total Fat: 25g | Cholesterol: 8mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 7, 2009 by kittenbrain   view full review
A great recipe when you make these changes: 1. Use more garlic (6-8 cloves) 2. Use lots of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 4, 2004 by MICHELLY2   view full review
Excellent, really, really, good! It has a explosive flavor that is unique. But if your going...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 19, 2005 by trfella   view full review
The soup was a bit too rich and the lemon grass left strings of hard fibers behind after...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 8, 2008 by Monica Williams Supporting Member (Click to learn more about Supporting Membership)  view full review
this was served at a recent all staff meeting. (One of the pleasures of working at...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 14, 2004 by COOKING66   view full review
I'd try it again cooking the pumpkin separately in the chicken stock, then adding the sauteed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 1, 2006 by Kev   view full review
Great soup! Careful with the chilies though, I doubled all the ingredients to cater for more...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 24, 2008 by RoseanneM   view full review
This was really a nice pumpkin soup, but the Thai flavors were very subtle (I was hoping for a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 20, 2003 by JELWING   view full review
Great and easy recipe
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 18, 2008 by trollmother   view full review
thank you so much for this recipe. it was exactly what i was looking for. i have a lot of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 8, 2004 by TAMIB03   view full review
A friend of my mother-in law made this soup while we were visiting. It was WONDERFUL!!! I...

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