Thai Pumpkin Coconut Soup Recipes

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THAI COCONUT PUMPKIN SOUP



Thai Coconut Pumpkin Soup image

Make and share this Thai Coconut Pumpkin Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1/4 cup dried shrimp, soaked and chopped
2 fresh red chilies, thinly sliced
2 fresh green chilies, thinly sliced
1 teaspoon shrimp paste
6 cups water
2 cups fresh pumpkin, peeled and cut into 1 inch squares
1 (14 ounce) can coconut milk
1 teaspoon salt
2 tablespoons fresh lemon juice
4 tablespoons chopped fresh cilantro
8 -10 fresh basil leaves

Steps:

  • In a medium saucepan, stir-fry onion in oil until golden brown.
  • Add shrimp, chiles, and shrimp paste; fry for 1 minute.
  • Add water and bring to a boil.
  • Add pumpkin, reduce heat, and simmer for 10 minutes.
  • Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
  • Serve garnished with lemon juice, basil leaves, and cilantro.

THAI PUMPKIN SOUP



Thai Pumpkin Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 20

3 cups coconut water
3.5 ounces (100 grams) coconut meat
10.5 ounces (300 grams) sugar pie pumpkin, seeded and cubed into 1-inch squares
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon salt
3 black peppercorns, plus additional freshly ground pepper, to taste
Pinch chopped garlic (partial clove with center removed)
3/4 teaspoon red curry paste, or more to taste
2 1/2 tablespoons olive oil
1/3 cup almond milk
1 recipe Marinated Portobello Mushrooms, recipe follows
1/4 cup coconut cream
1/2 cup chopped fresh cilantro leaves
2 scallions, thinly sliced
1 tablespoon shoyu (Japanese soy sauce)
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon minced ginger
1 portobello mushroom, gills removed, cut into small dice

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.

PUMPKIN-COCONUT SOUP



Pumpkin-Coconut Soup image

Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 12 servings (3-1/2 quarts).

Number Of Ingredients 11

2 tablespoons butter
1 large onion, chopped
2 tablespoons minced fresh gingerroot
2 cartons (32 ounces each) chicken stock
2 cans (15 ounces each) pumpkin
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
2 cups light coconut milk
Optional toppings: Sour cream, pepitas and minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM



Spicy Thai Canned Pumpkin Soup with Coconut Cream image

A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

Provided by Brad

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 tablespoons red curry paste
4 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 (15 ounce) can cream of coconut
1 fresh jalapeno pepper, seeded and chopped
1 Anaheim chile pepper, seeded and chopped
salt to taste

Steps:

  • Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

Nutrition Facts : Calories 280 calories, Carbohydrate 45.1 g, Cholesterol 0.4 mg, Fat 13.4 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 714.9 mg, Sugar 37.8 g

THAI PUMPKIN AND COCONUT CREAM SOUP



Thai Pumpkin and Coconut Cream Soup image

Make and share this Thai Pumpkin and Coconut Cream Soup recipe from Food.com.

Provided by Busters friend

Categories     Coconut

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups pumpkin, peeled and cubed
2 cups vegetable stock (or water)
1/2 inch ginger, fresh, peeled
1 tablespoon lemongrass, chopped
2 scallions, white parts only, finely sliced
2 cups coconut cream
1 1/3 teaspoons salt
1/4 teaspoon white pepper
1 lime, freshly squeezed (or lemon juice)
2 kaffir lime leaves, fresh (or very finely shredded zest of 1 small fresh lime)

Steps:

  • In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
  • Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in half of the coconut cream and process until smooth.
  • Rinse the saucepan and pour the purée into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
  • If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

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

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