Thai Pumpkin Soup Recipe

Name: Thai Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pumpkin, small skinned, seeded and chopped into 1-inch chunks; 2 ¼ cups water; 1 ⅔ cups coconut cream; 2 tablespoons oil; 1 onion, finely chopped; 1 tablespoon brown sugar; 1 teaspoon garlic (diced or crushed); 1 tablespoon thai chili sauce; 1 tablespoon lemon, grass finely chopped; 1 tablespoon fish sauce; ¼ cup cilantro, fresh; pepper; cilantro, for garnish

Servings: persons

1 pumpkin, small skinned, seeded and chopped into 1-inch chunks
2 ¼ cups water
1 ⅔ cups coconut cream
2 tablespoons oil
1 onion, finely chopped
1 tablespoon brown sugar
1 teaspoon garlic (diced or crushed)
1 tablespoon thai chili sauce
1 tablespoon lemon, grass finely chopped
1 tablespoon fish sauce
¼ cup cilantro, fresh
pepper
cilantro, for garnish

1
In a large pot, heat oil and cook onion with brown sugar and garlic until soft.
2
Add chpped pumpkin, water coconut cream, chili, lemongrass and fish sauce.
3
Season with freshly ground pepper.
4
Simmer for about 25 minutes until tender.
5
Remove and puree until smooth or use stick blender in the pot.
6
Season to taste and mix in chopped coriander.
7
When serving, garnish with fresh coriander.

439

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 13 ingredients. The key ingredients include: 1 pumpkin, small skinned, seeded and chopped into 1-inch chunks, 2 ¼ cups water, 1 ⅔ cups coconut cream, 2 tablespoons oil, and more.

Yes, Thai Pumpkin 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 Soup

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