Curry, Food, Gluten-free, Pumpkin, Recipe, Side Dish, Soup, Thai, Vegetable, Vegetarian Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Then reduce heat to medium-low. It also happened to be naturally gluten-free and vegan, thanks to the addition of some creamy coconut milk and good vegetable stock. I’m salivating just thinking about it! In a medium saucepan, heat oil and butter over low heat. The soup is made using a commercial red curry paste and coconut cream for a fast weeknight meal. To serve, place a handful of bean shoots in a bowl. Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. I’m not sure how someone said this tastes like pumpkin water! 1 (14-ounce) can coconut milk (about 1 2/3 cups) 1 to 2-tablespoons yellow (or red) Pepitas, cilantro and a dollop of sour cream finished this dish nicely. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Learn how to make homemade Thai pumpkin soup with this quick and easy recipe. 1 tbsp soy sauce. no comments yet. Add the pumpkin purée and chicken stock to the blender and blend until combined. This Thai Carrot Soup is perfect Fall soup, with lots of … 100% Upvoted. This spicy Thai pumpkin soup is ready in just 30 minutes and is packed full of flavor. Thank you! Add the ginger and garlic and cook for another 30-60 seconds. 1. You’ll love this savory pumpkin soup recipe filled with the warm flavors of Thai curry, ginger, and coconut. Serves: 3-4 Ingredients: 15 oz can Pumpkin (or equivalent fresh, puréed) 13.5 oz can Coconut Cream; 1/2 jar Yai's Thai Yellow Thai Coconut Curry; Yai's Thai Chili Garlic Hot Sauce - to taste; Cilantro (optional) Make It: Save my name, email, and website in this browser for the next time I comment. Thai Pumpkin Curry Soup! Stir in chicken … Super yummy! Especially a spicy pumpkin soup with warm notes of curry and a slew of aromatics. I’m so excited that it’s officially my favorite season…now if only the weather would cooperate. And wow, it ended up being a total hit. Heat oil in large saucepan and fry the curry paste for a few minutes. It gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed. This was so delicious!! 1/8 tsp ground cinnamon. Make sure all the ingredients are very tender so … Your email address will not be published. Stir in the coconut milk and lime juice and let cool for 10 minutes. I actually also added some fresh grated ginger. Bring to a boil. This Spicy Thai Pumpkin Soup recipe is bursting with Thai coconut curry flavor. I’m guessing the soup would have been a bit thicker if I had used two cans as the recipe calls for? Already had cooked rice in the fridge, so we added that to our soup bowls, topped with cilantro and pumpkin seeds. I used fresh pumpkin that I had cooked myself and pureed so it was nice and thick to begin with. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Lends itself well to any sort of protein or garnish addition. Add the pumpkin puree, cumin, ginger, salt, and stir to combine. https://www.allrecipes.com/recipe/155357/coconut-curry-pumpkin-soup I just made cilantro pesto, so I drizzled that on top. This soup comes together in just 30 minutes and holds up for DAYS after it’s made. Red Thai Pumpkin Curry Recipe. Curry, Food, Gluten-free, Pumpkin, Recipe, Side Dish, Soup, Thai, Vegetable, Vegetarian Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Thai-spiced Pumpkin Soup Recipe. Please read my disclosure policy. I only put in two cups of stock and it was a nice filling soup, not too thick but nice and creamy. Replacement for coconut milk :You can use heavy whipping cream or full fat milk or half and half in place of coconut milk for non-vegan pumpkin soup. https://bakeplaysmile.com/thai-pumpkin-soup-30-minute-recipe Bring the water to a boil in a large saucepan set over medium heat. Add Thai red curry paste and, using a wooden spoon, gently heat for about 30 seconds. Mine was so thick, creamy and flavorful. squeeze of fresh lime juice. One 14-ounce can unsweetened coconut milk, Thinly sliced Fresno chile, for garnish (optional). In a large pot, heat the oil over moderate heat. Really super cozy and perfect for this time of year! 2 brown onions, roughly chopped 2 cloves garlic, roughly chopped 1 butternut squash/pumpkin, peeled, seeded and cut into chunks 2 sweet potatoes, peeled and cut into chunks 2 carrots, peeled and cut into chunks 2 tbsp vegetable bouillon powder (optional) 2 tbsp Thai red or green curry paste 1-2 tins coconut milk Simmer over a medium heat until the pumpkin is very soft, then add the coconut milk and continue simmering for a further 5 minutes. https://www.thespruceeats.com/thai-pumpkin-coconut-soup-recipe-3217690 This soup is a Thai version of a pumpkin soup recipe. This Spicy Thai Pumpkin Soup recipe is bursting with Thai coconut curry flavor. i dont get how the photo looks so creamy? They are full of vitamins and rich in antioxidants. save. Pumpkin Puree – While you can certainly use canned pumpkin puree, we recommend you to use homemade pumpkin puree. After having it for either lunch or supper (or both) for 3 days in a row, I was still rather sad when it was all gone.
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