Thai Pumpkin Soup

Submitted by FlemishMinx

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 500 ml coconut milk
• 500 ml chicken stock or 500 ml vegetable stock (OR 1 bouillon cube dissoved in 500 ml water)
• 400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
• 1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
• 2 shallots, finely chopped
• 2 clove garlic, minced
• 1 lime, zest of
• 3 lemongrass, stems tender white part only,finely chopped
• 1 lime, juice of
• salt and pepper, to taste
• chopped cilantro, for garnish (optional)

directions

1. Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
2. Add the pumpkin, hot pepper, shallots, garlic and lime zest.
3. 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.
4. At this point you can refrigerate and finish the dish later if desired.
5. Puree the mixture with a hand blender or in a food processor.
6. Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
7. Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
8. Serve immediately, garnished with chopped cilantro, if desired.

Reviews

[tatumis]

How delicious! I used pureed pumpkin, diced onion instead of shallot, half the coconut milk, water for vegetable broth, omitted lemongrass, used half a lime, and didn't immersion-blend. Now that I think about it, I'm reviewing a different recipe.

 

[three muchachos]

Loved it and so did my kids! Use chili oil as I did not have any peppers around. Just a teaspoon (or less if you are not sure on your heat tolerance). Can add a few drops in your bowl if you like it hotter

 

[danielamoldovian]

First time I tried it I didnt have lemongrass, but the soup still came out fantastic. Great recipe, will definately make it again and again!!!

 

[RussianZaarina]

This is by far my most favorite winter soup!! Great as a holiday or party soup -- hearty, easy to make and filling. The first time I made it I followed the recipe to the letter and the soup turned out a bit too sour and spicy for my taste (I'm Russian, so my palate is perhaps a bit on the bland side ;-)). I then cut out the lemon grass, lime zest and hot pepper and just used: 1 cup (lite) coconut milk, 3 cups vegan broth, two leeks, two garlic cloves, one smallish pumpkin, half a tea spoon ground red cayenne pepper, cylantro, salt and pepper to taste and juice of one small lime. The result was so good that I have made it every week since! You can also try substituting the pumpkin with 4 big carrots and one red bell pepper or any other seasonal veggies. Last week I even made "Thai Borscht" (substitute the pumpkin with four medium beets and four medium carrots) -- as a Russian, I have tasted a zillion different varieties of borscht in my life, but this one is the most exotic and delicious! An awesome vegan recipe -- your family will beg you to make it every week!

 

[Missy Wombat]

I'm a pumpkin soup fan and this did not disappoint. I used a dollop of sweet chili sauce as I had forgotten to get some chillies which worked well especially as my preschooler was eating this. Even she said that this soup was "very, very nice." Definitely worth the effort.