Thai Pumpkin Ginger Soup Recipe
Description: Delight in the flavors of Thailand with this aromatic and comforting Thai Pumpkin Ginger Soup recipe. Bursting with the warmth of fresh ginger, the creaminess of coconut milk, and the earthy sweetness of pumpkin, this soup is a true culinary journey for your taste buds. Perfect for chilly winter days or as a light lunch/snack option any time of the year, this vegan-friendly dish is a breeze to prepare and a joy to share with loved ones.
Recipe Overview:
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 10
- Rating: ⭐⭐⭐⭐⭐ (7 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pumpkin |
| 4 tbsp | Olive oil |
| 1 | Garlic clove |
| 1 | Onion |
| 1 | Carrot |
| 1 | Celery |
| 3 tbsp | Fresh ginger |
| 1 can | Coconut milk |
| Salt and pepper | |
| Vegetable stock |
Nutritional Information (per serving):
- Calories: 137.9
- Fat: 14.5g
- Saturated Fat: 8.8g
- Cholesterol: 0mg
- Sodium: 13.4mg
- Carbohydrates: 2.6g
- Fiber: 0.4g
- Sugar: 0.7g
- Protein: 1g
Instructions:
-
Preheat oven to 425°F (220°C).
-
Prepare the Pumpkin:
- Slice the pumpkin in half and remove the seeds and membrane.
- Brush the sides of the pumpkin with 3 tablespoons of olive oil.
- Roast the pumpkin halves (cut side up) in the preheated oven for 35 to 40 minutes, checking frequently until tender.
- Once roasted, allow the pumpkin to cool. Then, peel away the outer skin using a peeler and reserve the flesh. Cut into 1-2 inch cubes.
-
Prepare the Soup Base:
- In a large stockpot, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic, chopped onion, carrot, and celery. Sauté until tender, stirring frequently.
-
Season and Simmer:
- Season the vegetables with salt and pepper to taste.
- Pour in enough vegetable stock to cover the vegetables and bring to a boil.
- Add the cubed pumpkin and grated fresh ginger to the pot. Reduce the heat to low and simmer for about an hour, allowing the flavors to meld together.
-
Blend and Finish:
- Using a hand blender, purée the soup until smooth and creamy.
- Gradually add the coconut milk while whisking continuously until the soup reaches your desired consistency. Adjust seasoning if necessary.
-
Serve and Enjoy:
- Ladle the Thai Pumpkin Ginger Soup into bowls.
- Garnish with edible orchids or pansies for a touch of elegance.
- Serve hot and savor the delightful flavors of Thailand in every spoonful!
Indulge in the cozy goodness of this Thai-inspired soup, perfect for warming your soul on chilly days or satisfying your craving for exotic flavors. Whether enjoyed as a light lunch, a comforting snack, or a starter to a Thai-themed dinner, this Vegan Thai Pumpkin Ginger Soup is sure to impress with its rich taste and vibrant aroma. Gather your ingredients and immerse yourself in the culinary magic of Thailand! 🍲🥥🎉
