Welcome to Love With Recipes, where we take a simple yet delightful dish and elevate it into something spectacular. Today, weโre diving into the warm and comforting world of Thai Pumpkin Soupโa dish that marries the creamy sweetness of pumpkin with the exotic flair of Thai flavors. This recipe is both easy and impressive, perfect for any occasion where you want to showcase your culinary prowess without spending hours in the kitchen. Letโs get started!
Easy Thai Pumpkin Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Description:
This Easy Thai Pumpkin Soup is a harmonious blend of pumpkin’s natural sweetness and rich, aromatic spices. Itโs a breeze to prepare, and can be as spicy as you likeโjust add chili to taste. Whether you’re a seasoned cook or a kitchen novice, this soup will make you look like a culinary genius, all with minimal effort and maximum flavor.
Ingredients:
- 1 large onion (finely chopped) ๐ง
- 1 tablespoon fresh ginger (grated) ๐ฟ
- 1 red chili (finely chopped, adjust to taste) ๐ถ๏ธ
- 20 ounces (about 560 grams) of pumpkin (peeled and chopped into cubes) ๐
- 1 can (14 ounces or 400 ml) of coconut milk ๐ฅฅ
- 1 clove of garlic (minced) ๐ง
- 1 1/4 cups vegetable or chicken stock (more if needed) ๐ฒ
- Salt to taste ๐ง
- Optional garnishes: red chili flower or chopped green chives ๐ถ๏ธ๐ฟ
Instructions:
-
Sautรฉ the Aromatics:
Heat a generous splash of oil in a large saucepan over medium heat. Add the finely chopped onion and sautรฉ until it turns translucent and soft. This usually takes about 5 minutes. -
Add Spices:
Once the onions are ready, stir in the grated ginger and finely chopped red chili. Toss them briefly with the onions, letting the spices release their fragrant aromas. -
Incorporate Pumpkin:
Add the chopped pumpkin and pour in the vegetable or chicken stock. Stir everything together, ensuring that the pumpkin is well-coated with the aromatics and stock. -
Simmer:
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Allow the soup to cook for about 20 minutes, or until the pumpkin is tender and easily pierced with a fork. -
Blend the Soup:
Once the pumpkin is soft, stir in the coconut milk and continue to simmer for another 5 minutes. Remove the saucepan from heat. Using an immersion blender, blend the soup until it is completely smooth. If you donโt have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot. -
Season and Adjust:
Taste your soup and adjust the seasoning as needed. If the soup is too thick, add more stock or coconut milk to reach your desired consistency. Gently reheat the soup if necessary before serving. -
Garnish:
Serve your soup hot, garnished with a red chili flower or a sprinkling of chopped green chives. You can add salt to taste if needed. For a personal touch, consider adding a few extra chili flakes if you like it spicier. -
Tip: If your blender is on the fritz or if you prefer a chunkier texture, you can cook the soup a bit longer and use a hand whisk to finish it off.
Nutritional Information (per serving):
- Calories: 212.9
- Fat: 17 grams
- Saturated Fat: 13.3 grams
- Cholesterol: 0 mg
- Sodium: 12.7 mg
- Carbohydrates: 16.3 grams
- Fiber: 1.5 grams
- Sugar: 3.4 grams
- Protein: 3.5 grams
This Easy Thai Pumpkin Soup is not only a delightful addition to any meal but also a beautiful way to impress your guests with minimal fuss. Enjoy the creamy richness and subtle heat, and donโt forget to let us know how your soup turned out!
