Pumpkin Soup
Thai Spiced Coconut Pumpkin Soup Receipe
This coconut pumpkin soup receipe is simple to make and the Thai flavors really shine through. You can halve the ingredients unless you have a dinner party to cater for or a really big family.
This is an easy pumpkin soup recipe and you can tweak the ingredients however you like. Perhaps you want to use part pumpkin and part butternut squash or maybe you want to use chicken broth instead of vegetable broth. These changes are fine and you can discover new recipes for creamy pumpkin soups that way.
This pumpkin soup is fragrant and aromatic and makes a delicious lunch or appetizer. It only takes about forty minutes to make from scratch, so this is also a great pumpkin soup for a busy weeknight meal. It keeps well in the refrigerator overnight so you can enjoy it for the following day's lunch as well.
Coconut Pumpkin Soup Receipe with Lemongrass
Ingredients -
6 medium pumpkins, diced
1 finely sliced lemongrass
8 onions, finely chopped
8 cans coconut cream
8 cloves garlic, finely diced
1 bunch chopped cilantro
6 cups vegetable broth
4 julienne cut lime leaves
1 piece ginger, finely diced
2 chilies, finely sliced
Zest of 4 oranges
Preparation:
Add the garlic, ginger, chili, cilantro, and lime to a pan with the lemongrass and orange zest.
Add the onions, olive oil, and sauté gently until soft.
Add the coconut milk, the pumpkin pieces, and enough of the vegetable broth to cover everything.
Cook the pumpkin soup for 30 minutes, and then puree it in a food processor or blender.
Add more broth if you want a thinner soup.
(Serves 12)
