EASY THAI PUMPKIN SOUP
Only spicy if you add chilli - really tasty and easy - astound everyone with your 'culinary expertise'
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan and add onion, saute until translucent.
- Add ginger and chilli and toss briefly.
- Add pumpkin and stock.
- Bring to the boil, reduce heat and simmeer for 20 mins.
- or until pumpkin is tender.
- Stir in the rest of the ingredients and process until smooth.
- Taste, adjust seasonin, adding more stock or coconut if neccessary and reheat gently before serving.
- ***TIP***The first time I made it, my blender was on the blink, so I cooked it a little more, and finished it off with a hand whisk.
- Garnish with a red chilli flower garnish or a sprinkling of chopped green chives (or both) You can add salt afterwards if required.
THAI PUMPKIN SOUP
Steps:
- Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
- To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
- Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
THAI PUMPKIN SOUP
This one came in a Dutch -language "health magazine" called ZIN IN MEER (really just a trumped-up advertising folder) that I received in the mail last week and it was so unusual that I had to try it out immediately. My family loved it. The name of the magazine translates loosely into "Liking/Desire for More", by the way, and I know I'm already craving more of this flavorful, and very attractive fall soup.
Provided by FlemishMinx
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
- Add the pumpkin, hot pepper, shallots, garlic and lime zest.
- When the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
- At this point you can refrigerate and finish the dish later if desired.
- Puree the mixture with a hand blender or in a food processor.
- Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
- Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
- Serve immediately, garnished with chopped cilantro, if desired.
THAI PUMPKIN SOUP
Make the most of autumn's harvest with this warming, seasonal soup
Provided by James Martin
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Nutrition Facts : Calories 192 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium
THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY
Here's what you need: sunflower oil, ginger purée, onion, garlic, yellow bell pepper, lemongrass, coconut milk, pumpkin puree, red thai curry paste, sugar, fish sauce, lime juice, frozen peas, bird's eye chile
Provided by Robert M-L
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
- Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
- Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
- Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
- Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
- Bring to a boil and then leave on a low; simmer for another 10 minutes.
- Remove lemongrass stalks.
- Blend in batches (or use a hand held immersion blender) till smooth.
- Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
- Serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 8 grams
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- In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
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- Heat one tablespoon of the olive oil in a 4-5 quart Dutch oven or stock pot over medium until shimmering.
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- In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.
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