Pumpkin Soup With Asian Flavors Recipes

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THAI PUMPKIN SOUP



Thai Pumpkin Soup image

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

1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 ⅛ cups chicken stock
4 cups peeled and diced pumpkin
1 ½ cups unsweetened coconut milk
1 bunch fresh basil leaves

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

PUMPKIN SOUP WITH ASIAN FLAVORS



Pumpkin Soup with Asian Flavors image

Make and share this Pumpkin Soup with Asian Flavors recipe from Food.com.

Provided by JustJanS

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 kg pumpkin, cut into 1 inch cubes
1 tablespoon peanut oil
2 cloves crushed garlic
1 large chopped onion
1 teaspoon sambal oelek
3 tablespoons chopped lemongrass (, white part only)
5 cups water
1 teaspoon chicken stock powder
1 tablespoon fish sauce
1 tablespoon lime juice
1 1/2 cups coconut milk
4 tablespoons fresh basil
2 tablespoons fresh coriander

Steps:

  • Heat the oil in a large pan.
  • Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
  • Add the pumpkin and cook, stirring for about 2 minutes.
  • Add the water, stock powder, sauce and juice.
  • Simmer, covered until the pumpkin is just tender.
  • Blend or process half the mixture and then return to the pan.
  • Add the coconut cream and the herbs-stir over heat until hot.

Nutrition Facts : Calories 190.6, Fat 14.5, SaturatedFat 11.2, Sodium 256.1, Carbohydrate 16.1, Fiber 1.3, Sugar 3.5, Protein 3.4

THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY



Thai-Inspired Pumpkin Soup Recipe by Tasty image

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

1 tablespoon sunflower oil
1 tablespoon ginger purée
1 onion, roughly chopped, medium size
1 clove garlic, roughly chopped
1 yellow bell pepper, roughly chopped
1 stalk lemongrass, smashed
1 can coconut milk
1 can pumpkin puree
2 tablespoons red thai curry paste
1 teaspoon sugar
1 teaspoon fish sauce, optional
1 teaspoon lime juice
½ lb frozen peas
1 bird's eye chile, optional

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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