Thai Pumpkin Coconut Soup Recipe

Name: Thai Pumpkin Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 garlic clove, finely chopped; 1 cup white mushrooms or 1 cup baby bella mushroom, sliced; 1 teaspoon shredded lemongrass; 1 inch fresh gingerroot, finely chopped; 1 tablespoon scallion, chopped; 1 tablespoon fresh cilantro, chopped; 2 tablespoons Thai fish sauce; 2 tablespoons lemon juice or 2 tablespoons lime juice; 1 teaspoon natural cane sugar; ½ teaspoon ground turmeric; ¼ teaspoon hot chili powder; ½ cup coconut milk solids or ½ cup coconut, manna; 4 cups stock, of your choice; ¼ cup dry shredded unsweetened coconut (garnish); 1 lb pumpkin, squash (fresh or frozen) or 1 lb sweet potato, peeled and cut into 0 . 75-inch cubes (fresh or frozen); ¼ teaspoon hot chili powder

Servings: persons

1 tablespoon coconut oil
1 garlic clove, finely chopped
1 cup white mushrooms or 1 cup baby bella mushroom, sliced
1 teaspoon shredded lemongrass
1 inch fresh gingerroot, finely chopped
1 tablespoon scallion, chopped
1 tablespoon fresh cilantro, chopped
2 tablespoons Thai fish sauce
2 tablespoons lemon juice or 2 tablespoons lime juice
1 teaspoon natural cane sugar
½ teaspoon ground turmeric
¼ teaspoon hot chili powder
½ cup coconut milk solids or ½ cup coconut, manna
4 cups stock, of your choice
¼ cup dry shredded unsweetened coconut (garnish)
1 lb pumpkin, squash (fresh or frozen) or 1 lb sweet potato, peeled and cut into 0 . 75-inch cubes (fresh or frozen)
¼ teaspoon hot chili powder

1
Put lemongrass, fish sauce, lemon juice, and spices into food processor.
2
Blend into paste.
3
In the bottom of a soup pot, heat up the oil.
4
Add the garlic.
5
Sautee until lightly golden.
6
Add the mushrooms and sautee.
7
Add stock to pot.
8
When it is warm, add coconut milk solids.
9
Add seasoning paste to the pot and stir.
10
Add pumpkin cubes.
11
Simmer lightly until tender.
12
Add cilantro and scallions.
13
Add sugar, salt and pepper to taste.
14
Simmer up to 5 minutes.
15
Toast shredded coconut in a dry skillet until light brown.
16
Serve in bowls with shredded coconut garnish.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 17 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1 garlic clove, finely chopped, 1 cup white mushrooms or 1 cup baby bella mushroom, sliced, 1 teaspoon shredded lemongrass, and more.

Yes, Thai Pumpkin Coconut Soup 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.

Thai Pumpkin Coconut Soup

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