Thai Pumpkin Soup Recipe
Overview
This Thai Pumpkin Soup is a delightful blend of flavors that brings warmth on cold, wet days. With its silky smooth texture and just the right amount of spice, it’s a comforting dish perfect for serving a crowd. This recipe yields about 8 servings, and any leftovers can easily be frozen and reheated for a quick meal later.
Ingredients
| Ingredient | Quantity |
|---|---|
| Canola oil | 1 tablespoon |
| Onion | 1 medium |
| Celery | 2 stalks |
| Thai red curry paste | 2 1/2 tablespoons |
| Tomatoes | 1 medium |
| Pumpkin | 4 cups (cubed) |
| Coconut milk | 1 cup |
| Coconut cream | 1 cup |
| Salt | to taste |
| Heavy cream | 1/4 cup |
| Fresh coriander | for garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 164.8 |
| Total Fat | 9.5 g |
| Saturated Fat | 7 g |
| Cholesterol | 0 mg |
| Sodium | 890.5 mg |
| Total Carbohydrates | 20.6 g |
| Dietary Fiber | 1.6 g |
| Sugars | 8.7 g |
| Protein | 3 g |
Instructions
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Heat the Oil: In a very large saucepan or stockpot, heat the canola oil over medium heat.
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Sauté Vegetables: Add the chopped onion and celery to the pot. Cook, stirring occasionally, for about 10 minutes until they are soft but not browned.
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Incorporate Curry Paste: Stir in the Thai red curry paste, cooking for an additional minute to release its flavors.
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Add Tomatoes: Introduce the diced tomato to the pot and stir for another couple of minutes.
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Mix in Pumpkin: Add the cubed pumpkin, mixing well to combine with the other ingredients.
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Pour in Stock: Pour in your choice of vegetable or chicken stock.
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Bring to a Boil: Cover the saucepan and bring the soup to a boil.
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Simmer the Soup: Once boiling, reduce the heat to low, uncover the pot, and let it simmer for about 20 minutes, or until the pumpkin is very tender.
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Cool Slightly: Remove the saucepan from the heat and allow the mixture to cool slightly for easier blending.
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Blend the Soup: Using a hand blender, food processor, or standard blender, puree the soup until it is completely smooth. Blend in batches if necessary.
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Season to Taste: Return the pureed soup to the saucepan. Taste and add salt a teaspoon at a time, adjusting according to your preference.
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Add Cream: Stir in the coconut milk or cream, mixing well and tasting again for seasoning.
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Reheat Before Serving: If the soup has cooled too much, gently reheat it on low heat.
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Garnish and Serve: For an elegant touch, garnish each bowl of soup with a swirl of coconut cream or heavy cream, and a sprig of fresh coriander.
Conclusion
This Thai Pumpkin Soup is not just a treat for your taste buds; it’s a nourishing and satisfying meal that brings comfort and warmth to any table. Enjoy it with friends and family, and don’t forget to save some for later!
