Pumpkin Soup with Thai Spices
Your favourite pumpkin soup, jazzed up with Thai spices like chilli, lemongrass and basil and made with coconut milk.
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 10g butter
- 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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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…
Thai Pumpkin Soup
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Reviews and Ratings
Global Ratings:
(154)
Reviews in English (99)
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
delicious i had no lemon grass so substituted lemon juice. easy to make, creamy texture & zingy taste - 30 Jun 2010