Recipe
Thai Pumpkin Soup Recipe
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Hiddenpoet / All my dishes 1 year, 11 months ago
i figured out what to do with the leftover cans of pumpkin from the holidays.
Prep:15m Cook:20m Servings:4
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 Hiddenpoet |
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Fans
Ingredients
- 1 can of pure pumpkin (15 oz)
- 1& 1/2 cup coconut milk
- 1 & 1/2 cup veg stock
- 2 garlic cloves chopped
- 4 -5 shallots, chopped
- 1 lemongrass stalk chopped
- 2 thai chilies seeded and chopped
- 1 tsp sugar
- squirt of lime juice
- 2 tbsp cilantro
- basil leaves for garnish
- salt and papper
Directions
- put the garlic, shallot, lemongrass, thai chilies, cilantro, pinch of salt and lime juice into a food processor and process into a paste.
- bring your veg stock to a light boil and add the paste stirring until dissolved.
- add the pumpkin slowly until mixed in and turn down to a simmer. when all the pumpkin is added simmer for about 10 minutes stirring often.
- add all he coconut milk and bring it back up to a simmer. don't bring it to a boil!
- add the sugar and salt and pepper to taste. serve garnished with basil leaves. i like to tear mine over the soup but you can put them on whole or in the paste if you so desire.
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invisiblechef 1 year, 11 months ago said:
Anything with coconut gets bookmarked, this sounds really tasty.
nikachu 1 year, 11 months ago said:
I'm really excited about this one... it sounds yummy
leonora5 1 year, 8 months ago said:
What a fantastic combination - pumkin and coconut milk. I'll definitely try this soon. Thanks.
sday5 1 year, 8 months ago said:
This soup sounds really nice. I am going to give it a try. I love pumpkin and thai.
trigger 1 year, 7 months ago said:
This is a great soup,I love the lime juice.
Michael