Thai Curry Pumpkin Soup 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

COCONUT CURRY PUMPKIN SOUP



Coconut Curry Pumpkin Soup image

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon yellow curry powder
2 1/4 cups store-bought or homemade pumpkin puree
2 1/2 cups chicken stock
13 1/2 ounces canned unsweetened coconut milk
Kosher salt and freshly ground black pepper
Sour cream, for serving
Pumpkin seeds, for serving
Lime wedges, for serving (optional)

Steps:

  • Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
  • Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
  • Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
  • Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

THAI PUMPKIN SOUP



Thai pumpkin soup image

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

1.5kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)

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 PUMPKIN SOUP WITH GREEN CURRY



Thai Pumpkin Soup With Green Curry image

Make and share this Thai Pumpkin Soup With Green Curry recipe from Food.com.

Provided by mell_2

Categories     Thai

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 small onion, chopped
1 tablespoon fresh ginger, peeled and minced
1 garlic clove, minced
2 cups canned pumpkin
1 1/2 cups light coconut milk
1 1/2 cups skim milk
1/2 teaspoon green curry paste
1 pinch dried thyme
1 teaspoon lime juice
1/2 teaspoon salt
freshly ground pepper

Steps:

  • Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
  • Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
  • Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
  • Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.

Nutrition Facts : Calories 115.1, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.5, Sodium 641.6, Carbohydrate 17.5, Fiber 3.9, Sugar 4.8, Protein 5.3

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