When it’s cold and dull outside, there’s nothing quite as comforting as digging into a fresh homemade soup to warm up your insides and spirits. There’s no doubt that the colder months call for soup recipes, however, if not well thought out soup can get boring very fast. When it comes to a good old fashioned autumn/winter soup, most people probably think of all the seasonal British vegetable ingredients blended together with a flavoured broth. So that’s your carrots, cauliflower, potatoes and swedes. However, why not try something a little different with one of the season’s favourite vegetables, pumpkins!
Instead of your standard go-to veggie soup, enjoy the season’s favourite harvest with a delicious and fiery Thai inspired pumpkin soup. Perfect to eat as a light meal or appetiser throughout the colder months. This recipe adds mouth-watering spice to a standard pumpkin soup, packed with fragrant Thai herbs like galangal and lemongrass; along with rich Thai red curry paste for the ultimate warming meal.
This Thai pumpkin soup recipe is not only filled with classic bold and spicy Thai flavours, it’s also rich, creamy and comforting with the soothing flavours of blended coconut milk and real pumpkin pieces. While some pumpkin soups call for puree, our recipe boasts an authentic taste with real, slow roasted pumpkin flesh that’s tender, juicy and easy to blend. This also means the recipe has more control and consistency when it comes to creating its great taste in comparison to using a ready made pumpkin puree. Feel free to serve this soup on it’s own or with nice pieces of bread to dip!
Save yourself the trouble of looking for inspiration and follow our easy Thai Inspired Spicy Pumpkin Soup Recipe below:
Ingredients:
Salt to taste
Method:
- Preheat the oven to 175° C.
- Cut the pumpkin in half, remove the stem and seeds then rinse with cool water. Then pat it dry using a paper towel, then coat the entire pumpkin with coconut oil (including the skin).
- Put each pumpkin half face down in a large baking dish, then add water to the baking dish until 1/4" deep.
- Cover them with foil and bake for roughly 60 minutes, until pumpkin flesh is fork tender. Drain the water and let the pumpkin cool down.
- When the pumpkin has cooled down, peel off the skin and cut it into chunks small enough to be easily broken down by a blender or mixer. Set the pumpkin aside.
- Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the onions and sauté until they are translucent. Add the minced galangal, lemongrass, ginger, garlic and red curry paste. Continue stirring until soft and fragrant (roughly 1 minute)
- Next, add the blended pumpkin with all but ¼ cup of the coconut milk, and stir to combine.Continue stirring until the coconut milk is heated through.
- Follow by whisking the lime juice, fish sauce and sugar until sugar has dissolved. Then add the chicken broth, simmering for roughly 2 minutes.
- Next, allow some time for the mixture to cool down completely. Then follow by blending all ingredients in a blender or by using a hand mixer until smooth and creamy.
- To finish, serve the soup in a bowl, with a light drizzle with coconut milk to garnish.
Optional: You can also garnish the soup with chillies, roasted pumpkin seeds and fresh lime slices.
Nutritional information:
Amount per serving (Serves 4)
Calories: 150kcal
Protein: 3.7gg
Fat: 7.5g
Carbohydrate: 16g
Fiber: 0.9g
Sodium: 2193mg
Cholesterol: 0mg
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