Pumpkin isn’t only delicious when spiced with cinnamon and puréed in a pie. This Thai pumpkin soup has a nice kick to it and I promise it will fill your belly and heart with warmth.
You can use any kind of pumpkin you like, I used 60% Hokkaido and 40% Butternut Squash. If you want to add some protein to the meal I highly recommend grilled shrimp or some chicken. Just cook it separately, and add as a garnish.
- 2 Pumpkin meat* – peeled and deseeded
- 2 tbsp Coconut Oil
- 1 tsp Brown Sugar
- 1 cup chopped Onions
- 3 Cloves Garlic, minced
- thumb sized piece Fresh Ginger, chopped
- 1 tbsp Lemongrass, minced
- 1 tsp Chili Flakes
- Handful Fresh Cilantro
- 3 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- 2 Cups Vegetable Stock
- 1 can (14oz) Coconut Milk
After you peel and deseed the pumpkin don’t discard the seeds – Roasted Pumpkin Seeds are super yummy in Salads.
- Coconut Flakes
- Start by peeling and deseeding* the Pumpkin. Then dice and weigh the meat.
- Over low heat caramelise the onions in the oil and brown sugar. When it starts changing to more brown color add garlic, ginger, lemongrass and chili flakes.
- When the spices have softened add cilantro, fish sauce and soy sauce. Give it a good stir.
- Add pumpkin and vegetable stock. Let the soup simmer for 20 minutes or until the pumpkin has completely softened. If you feel like the soup needs more liquid, add water.
- Blend the soup and then strain through a sieve for a silky smooth texture
- Return the soup to the pot and bring to a simmer again, add coconut milk and taste the soup. If you think it needs salt add a little more soy and/or fish sauce.
- Garnish every plate with chopped peanuts, coconut flakes and fresh cilantro.