Pumpkin Soup With Asian Flavors Recipe

Name: Pumpkin Soup With Asian Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg pumpkin, cut into 1 inch cubes; 1 tablespoon peanut oil; 2 cloves crushed garlic; 1 large chopped onion; 1 teaspoon sambal oelek; 3 tablespoons chopped lemongrass (, white part only); 5 cups water; 1 teaspoon chicken stock powder; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 1/2 cups coconut milk; 4 tablespoons fresh basil; 2 tablespoons fresh coriander

Servings: persons

1 kg pumpkin, cut into 1 inch cubes
1 tablespoon peanut oil
2 cloves crushed garlic
1 large chopped onion
1 teaspoon sambal oelek
3 tablespoons chopped lemongrass (, white part only)
5 cups water
1 teaspoon chicken stock powder
1 tablespoon fish sauce
1 tablespoon lime juice
1 1/2 cups coconut milk
4 tablespoons fresh basil
2 tablespoons fresh coriander

1
Heat the oil in a large pan.
2
Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
3
Add the pumpkin and cook, stirring for about 2 minutes.
4
Add the water, stock powder, sauce and juice.
5
Simmer, covered until the pumpkin is just tender.
6
Blend or process half the mixture and then return to the pan.
7
Add the coconut cream and the herbs-stir over heat until hot.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg pumpkin, cut into 1 inch cubes, 1 tablespoon peanut oil, 2 cloves crushed garlic, 1 large chopped onion, and more.

Yes, Pumpkin Soup With Asian Flavors falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Soup With Asian Flavors

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