Pumpkin Soup with Thai Spices
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Your favourite pumpkin soup, jazzed up with Thai spices like chilli, lemongrass and basil and made with coconut milk. Watch it being made in the
Allrecipes Thai Pumpkin Soup Video.
1 tablespoon vegetable oil
1 clove garlic, chopped
4 brown shallots, chopped
2 small fresh red Thai chillies, chopped
1 tablespoon chopped lemongrass
2 1/2 cups chicken stock
1 1/2 cups coconut milk
4 cups peeled and diced pumpkin
1 cup fresh baby basil leaves
15 min › Cook:
20 min › Ready in:
Heat oil and butter in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.
Blend the soup in a blender or food processor, in batches, until smooth. Reheat in saucepan. Serve sprinkled with basil leaves.
Watch a video of it being made…
This has been one of my STAPLES this past winter - creamy but dairy free, sweet but not overly so, warming and just delicious, not to mention deceptively easy to make!
- 16 Sep 2009
Altered ingredient amounts.
I like to pre-bake and puree my pumpkin, then use four cups of that, to make it slightly less sweet and coconutty. Also tend to omit the basil when in a rush.
- 16 Sep 2009
i had no lemon grass so substituted lemon juice.
easy to make, creamy texture & zingy taste
- 30 Jun 2010
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