This recipe stemmed from a beautiful disaster. I was cooking lentils to go in a…
Thai Pumpkin Soup
Thai food is one of my favorite cuisines. Whenever I eat out, I always want Thai—Massaman curry, Phad Thai, vegetable stir-fry…yum! Our recipe brings in the traditional Thai flavors like lemongrass, kaffir leaves, and coconut milk. This Thai Pumpkin Soup is light and makes a perfect starter or appetizer for dinner, and it comes together in about 30 minutes.
Thai Pumpkin Soup
- 4 cups vegetable broth
- 1 15 oz can light coconut milk
- 2½ cups roasted pumpkin, pureed
- 2 tablespoons coconut oil
- 1 small sweet onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 2 green chilies, seeded and finely chopped
- 2 lemongrass stalks, finely chopped
- 5 kaffir lime leaves sliced very thin
- 1 lime, juiced
- 1 tablespoon fish sauce
- cilantro, roughly chopped
- roasted peanuts, roughly chopped
- basil, roughly chopped
- salt and pepper to taste
- Heat a large soup pot over medium heat. Heat the coconut oil and cook the onion for 3 minutes. Add the garlic, ginger, lemongrass, chilies, and kaffir leaves and cook for 2-3 minutes until fragrant. Season with salt and pepper.
- Add the vegetable stock, coconut milk, and pumpkin to the pot and stir to combine. Cook over high heat to bring the soup to a boil. Cover, reduce heat to medium and allow the soup to simmer for 20 minutes, stirring occasionally.
- Add the lime juice and fish sauce and cook uncovered for a few minutes to allow flavors to meld. If the soup is too thick, add more vegetable broth. If you want a thicker texture, add more pumpkin by ½ cup increments. Season with salt and pepper.
- Ladle soup into bowls and garnish with cilantro, basil, and peanuts.
Notes: Not a fan of pumpkin? Try making this soup using butternut squash instead. You can puree it or leave the squash in bite-sized chunks.